Tasajo Torta with Smoky Charred Guacamole Mexican Sandwich
A hearty Mexican torta featuring tasajo (salt-cured beef) layered with refried beans, Oaxaca cheese, tomato, and smoky guacamole made with charred chiles, garlic, and onion. The guacamole gets its distinctive flavor from fire-roasting vegetables on a comal until blackened, then mashing them with creamy avocados. Served on toasted bolillo rolls, this substantial sandwich delivers bold, smoky flavors perfect for lunch or dinner. The combination of tender cured meat, melted cheese, and chunky guacamole creates a satisfying contrast of textures and tastes that showcases authentic Mexican flavors.
Ingredients
- 6 EA Mexican bolillos or telera rolls, or 3-4 inch long pieces of baguette
- 1 cup refried beans
- 2 lbs tasajo, cookedcarnitas1:1flavor
cooked pork shoulder
- 1 cup Oaxaca cheese, shreddedMonterey Jack1:1dairydairy-free
similar melting cheese
- 6 slices tomato
- 1 EA serrano or jalapeño chile(optional)
- 2 EA garlic cloves, unpeeled
- 1 slice white onion, about 1/2 inch thick
- 1 tbsp lime juice, freshly squeezed
- 1 t kosher or coarse sea salt(optional)
- 3 tbsp cilantro, leaves and upper stems, coarsely chopped
- 3 EA avocados, halved, pitted, meat scooped out
Instructions
- 1
Place chile, unpeeled garlic, and onion slice on preheated comal or skillet over medium heat, or under broiler on sheet pan
- 2
Char or roast for about 10 minutes, flipping occasionally until evenly blackened
- 3
Remove from heat and set aside to cool
- 4
Peel garlic and cut stem from chile when cool enough to handle
- 5
Coarsely chop chile, garlic, and onion
- 6
Place chopped vegetables in bowl or molcajete with lime juice and salt
- 7
Mash or mix until pasty
- 8
Incorporate cilantro and avocado meat
- 9
Mash until desired consistency is reached
- 10
Slice bread in half
- 11
Toast under broiler, on grill, or on hot comal until warmed and slightly browned
- 12
Spread refried beans on bottom half of each roll
- 13
Layer meat, shredded cheese, tomato slice, and generous dollop of guacamole on beans
- 14
Top with other toasted bread half and serve
Tips
Char the vegetables until well blackened for maximum smoky flavor in the guacamole
Keep guacamole chunky rather than smooth for better texture contrast with other ingredients
Warm the tortillas just before assembling to prevent them from getting soggy
Good to Know
Assembled tortas best eaten immediately. Store guacamole covered with plastic wrap pressed directly on surface for up to 1 day refrigerated.
Make guacamole up to 4 hours ahead. Toast bread and warm tasajo just before serving.
Serve immediately while bread is warm and cheese is melted
Common Mistakes
Don't skip charring vegetables completely or guacamole will lack smoky depth
Avoid over-mashing avocados to maintain chunky texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 3-4 inch pieces
General Alternatives
milder heat level
cooked pork shoulder
FAQ
Can I use regular guacamole instead of smoky version?
Yes, but the smoky charred vegetables add distinctive flavor that complements the cured meat. Regular guacamole will work but lacks the signature taste.
What if I can't find tasajo?
Substitute with carnitas, carne asada, or even roasted chicken. The key is using well-seasoned, flavorful meat that pairs with the smoky guacamole.
How long does the smoky guacamole keep?
Best used within 4 hours. Press plastic wrap directly on surface and refrigerate. The charred flavors are most pronounced when fresh.