Mexican Torta with Herdez Meats & Don Froylan Queso Fresco

A torta is Mexico’s answer to the perfect sandwich—hearty, flavorful, and layered with savory meats, creamy cheese, fresh vegetables, and a touch of heat. Traditionally served on telera or bolillo rolls, this version uses demi baguettes for a crisp yet tender base.

Ingredients (Makes 4 sandwiches)

• 4 Boulart demi baguettes

• 1 lb Herdez seasoned meats (such as shredded beef, carnitas, or chicken tinga)

• 6 oz Don Froylan queso fresco, crumbled

• 3 Tbsp prepared guacamole or 1 ripe avocado, smashed

• Shredded iceberg lettuce or white cabbage

• 1/2 cup refried pinto beans

• 1 small onion, thinly sliced

• Pickled jalapeños (to taste)

• 2 Roma tomatoes, sliced

• 2 tbsp mayonnaise

• Optional toppings: Fresh cilantro leaves, sliced radishes, mayonnaise

Instructions

1. Heat the Herdez meat in a skillet until warmed through and slightly crisped on the edges.

2. Slice each demi baguette in half lengthwise. Lightly toast under the broiler or on a skillet until golden.

3. Spread the bottom half with refried beans and the top half with avocado or guacamole.

4. Assemble: On each bottom half, add a generous portion of Herdez meat. Top with queso fresco, jalapenos, tomato, and onion. Add additional toppings such as mayo, radishes, and fresh cilantro, if using.

5. Close with the top half of the baguette, pressing gently. Serve warm.

Recipe adapted from Herdez meats. For more recipe ideas using Herdez meat, visit the Herdez website.