I never liked chorizo until I tried soy chorizo (soyrizo). Ever since I’ve discovered it, I rarely stray from making soyrizo and potato tacos. I was happy to get out of the taco funk when Chef Rick Bayless tweeted about a torta from his XOCO restaurant. You can view a picture and read about the Chorizo Torta at the Serious Eats site here.
Tortas are Mexican sandwiches served on a type of crusty French bread called Bolillos, Francesitos, or Teleras. Bolillos and Francesitos are oval shaped, while Teleras are round. I usually get my Mexican bread from the legendary Bowie Bakery, which fortunately now has a westside location. If you don’t have a panaderia (bakery) nearby, you can find rolls at Walmart, Albertsons, and Sprouts. Soyrizo can also be found at the aforementioned stores. Walmart and JR’s sell Cacique brand soyrizo which is much cheaper and authentic.
Soyrizo TortaThis sandwich is so simple and versatile it begs to be tampered with, but do try to keep it simple.
No measurements here, just make it to your liking.
- cheese (Muenster & Jack are good options. Bayless uses Cotija & Jack)
- roasted green chile, pickled jalapenos, or sliced peperoncini
- condiments (optional)
- Preheat a panini press or skillet.
- Cook the soyrizo in a pan until it is heated through. Set aside.
- Slice the bread in half and assemble the sandwich with all of the ingredients.
- Place in the panini press and heat to your preference or until cheese is melted. If you’re using a skillet, you can weight the sandwich down with another heavy skillet or a foil covered brick. You may need to flip the sandwich over to the other side if using a skillet.