Recipe courtesy of Joey Altman

Chorizo Torta

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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4 Mexican rolls or kaiser rolls (any wide roll will do)

2 links spicy chorizo

8 slices chihuaua cheese

2 roasted pasilla or poblano peppers, peeled, seeded and cut into thin strips (or rajas)

1/2 cup red salsa


  1. Remove chorizo from casings and fry in a skillet until cooked through, (about 5 minutes). Drain fat from chorizo and set aside.
  2. Slice roll in half and spread red salsa on each side, being sure to coat the bread thoroughly. Add some of the cooked chorizo to the bottom half of the bread, follow with the roasted peppers, and top with 2 slices of cheese. Place the top half of the bread on top and wrap in foil. Place in a barbecue or a preheated 350 degree F oven for about 10 minutes, until bread is toasted and cheese is melted. Remove from heat and unwrap. Cut each torta or sandwich in half and enjoy.