Recipes Mexican Tortas with Black Beans and Chorizo 4.0 (5,383) Add your rating & review Tortas are like Mexican hoagies. In this easy recipe, Rick Bayless spices black beans with crumbly Mexican chorizo, then spreads the mixture on soft Mexican bolillo rolls. Kaiser rolls also work well. By Rick Bayless Rick Bayless Instagram Most people know Rick Bayless from winning the title of Bravo's Top Chef Masters. His highly rated public television series, Mexico: One Plate at a Time, is broadcast coast to coast and his nine cookbooks have earned multiple high-profile accolades.Located in Chicago, Rick's Frontera Grill and Topolobampo have each received the "Outstanding Restaurant of the Year" designation from the James Beard Foundation — an unprecedented feat for side-by-side restaurants. His wildly popular fast-casual Xoco debuted in 2009 and Tortas Frontera at Chicago's O'Hare airport has changed the face of airport dining. In 2016, he opened Frontera Cocina in Disney Springs. In 2018, Rick expanded his Clark Street restaurants by opening Bar Sótano, a Oaxacan-inspired mezcal bar with modern Mexican bar food. Tortazo, Rick's new fast-casual concept, debuted in 2020 in Chicago's iconic Willis Tower and later in New York City's Flatiron District. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon vegetable oil, plus more for brushing 1/2 pound fresh Mexican chorizo, casings removed Two 15-ounce cans black beans, drained Salt and freshly ground pepper 4 Mexican bolillo or telera rolls (see Note), or kaiser rolls, split 4 ounces fresh goat cheese, softened 1 Hass avocado, thinly sliced Shredded romaine lettuce and sliced pickled jalapeños, for garnish Directions In a large skillet, heat the 1 tablespoon of vegetable oil. Add the chorizo and cook over moderate heat, stirring to break up any lumps, until the meat is browned and no trace of pink remains, about 10 minutes. Add the beans and, using a potato masher, mash until creamy. Cook, stirring often, until hot, about 4 minutes. Season with salt and pepper, cover and keep warm. Heat a griddle or large skillet over moderately high heat. Using your hands, pull out some of the bread from the centers of the rolls to create a small cavity. Brush the cut sides of the rolls with vegetable oil. Transfer the rolls, cut sides down, to the griddle and cook until toasted, about 2 minutes. Turn and cook for about 1 minute longer, until slightly crisp. Transfer to a work surface, cut sides up. Spread the tops of the bolillo rolls with the goat cheese. Spread the bottoms with 2 cups of the mashed black beans; reserve the remaining beans for another use. Top the beans with the avocado, lettuce and pickled jalapeños. Close the sandwiches, cut in half and serve. Make Ahead The chorizo-and-black-bean filling can be refrigerated for up to 2 days. Reheat gently before using. Notes Bolillo and telera rolls, the two classic breads for Mexican tortas, are 6-inch-long oval rolls that are similar to hoagies or soft baguettes; telera rolls are slightly flat. Both types of rolls are available at Latin supermarkets. Suggested Pairing Foods as rich and earthy as black beans and chorizo might work well with a lighter-style Bergundy Pinot Noir, but these tortas are probably best with a cool, malty Mexican beer like Negra Modelo or Dos Equis Amber. Rate it Print