Tortas have always been a special treat for me. They remind me of my vacations and street excursions in Mexico looking for a tasty bite to eat. Tortas can be stuffed with just about anything, from carnitas to asada to just avocado. But I wasn’t blow away until I discovered that an entire serving of chilaquiles could be stuffed inside a warm bolillo. What’s better than that? Those spicy chilaquiles topped with Crema Mexicana and a generous sprinkle of queso fresco and queso cotija. I call it torta heaven.
Naturally, I had to recreate this heavenly torta at home. With just a few ingredients, I was able to take myself back to the streets of Mexico and enjoy a torta chilaquil in the comfort of my own kitchen. Today I share with you my recipe. You can also substitute red chilaquiles with green chilaquiles if you prefer. Don’t have time to create salsa from scratch? No worries! Use canned salsa. I won’t tell.
WHAT YOU NEED
- 6 corn tortillas
- 4 dried guajillo chiles, stems removed
- 2 cups water
- 1 garlic clove
- ½ cup onion, chopped and divided, plus more sliced in rounds for garnish
- ½ teaspoon salt
- 1-2 tablespoons canola oil
- 8 ounces Cacique Longaniza, cooked and crumbled
- 4 medium bolillos
- 1 cup warm refried pinto beans
- ½ cup Cacique Crema Mexicana
- ¼ cup Cacique Queso Fresco, crumbled
- ¼ cup Cacique Cotija, crumbled
HOW TO MAKE IT
- Slice tortillas in eighths and lay out on a paper towel to dehydrate. In a medium saucepan, combine water and dried chiles. Heat over low-medium heat for 10 minutes; do not boil. Remove from heat, cover and let rest for 1 hour.
- Place soaked chiles with water they soaked in, in a blender container. Add garlic, ¼ cup onion and salt. Blend until smooth. Set aside.
- Heat oil over medium heat on a large 2 ½ - inch deep skillet. Add tortilla pieces a few at a time. Add remaining chopped onion, stir and lightly fry tortilla pieces until crispy and golden brown. Pour in red salsa, stirring frequently until tortillas have soaked in salsa but are not soggy. Fold in cooked longaniza. Set aside and cover.
- Combine crumbled queso fresco and crumbled cotija in a small bowl. Stir to combine. Slice bolillos in half, remove any extra dough. Spread 2 tablespoons of refried beans on bottom half of each bolillo. Top with ¼ chilaquiles with longaniza, 2 tablespoons Cacique Crema Mexicana, 2 tablespoons of Cacique Ranchero Queso Fresco and Cotija mixture and garnish with onion rounds. Cover with top half of bolillo and serve.
- Cooks Note: Save time by using canned red enchilada sauce and tortilla chips.