Mexican Tortas De Milanesa

Recipe by ROBIN PENA
READY IN: 40mins


  • 4 -8
    thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
  • 1 -2
    cup breadcrumbs (for dredging steaks)
  • 2 -3
  • vegetable oil (for frying)
  • 4
    good quality sub hot dog buns or 2 loaves French bread
  • sour cream (approx 3/4 cup)
  • 1
    (14 ounce) can refried beans
  • 12
    lb chorizo sausage (fround or with skins removed)
  • 8
    ounces queso fresco (or feta cheese)
  • shredded lettuce
  • sliced tomatoes
  • 2
    avocados (peeled and sliced thinly)
  • 1
    onion, thinly sliced into rings


  • Dredge steaks in egg and breadcrumbs, set aside.
  • Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
  • Test temp of oil by sprinkling some breadcrumbs into oil.
  • If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
  • Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
  • Put steaks in a warm oven to keep warm while you continue with the next steps.
  • In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
  • To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
  • If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
  • Then split the bread (or sub buns) down the center and scoop out excess bread.
  • To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
  • Set aside.
  • To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
  • Sprinkle with 1/4 of the chorizo.
  • Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
  • Top with shredded lettuce.
  • Then add the sliced tomato.
  • Followed by the avocado slices.
  • Then the onions.
  • Add the sandwich top and open really wide!