Recipe courtesy of Priscila Satkoff

Tortas Clasicas: Classic Tortas

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  • Total: 1 hr 50 min
  • Prep: 10 min
  • Cook: 1 hr 40 min
  • Yield: 4 servings
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1 cup unsoaked black beans


1/4 cup canola oil

4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed

16 thin slices baked ham

4 slices queso fresco or queso panela

1 cup iceberg lettuce, well dried and shredded

1/2 medium avocado peeled and sliced

1/2 cup Mexican crema or creme fraiche

8 slices tomato

4 canned pickled jalapenos, sliced in strips


  1. Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.
  2. Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.