Torta

Torta de Milanesa

A classic Mexico City-style torta: a crispy breaded beef milanesa layered onto a crusty bolillo with refried beans, avocado, pickled jalapeños and crema. Squeeze of lime and you're done.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •4 whole bolillo rolls, or telera rolls; crusty Mexican white bread
• •600 g (1¼ lb) beef milanesa (thinly sliced beef round), about 4 steaks, 6 mm / ¼ in thick
• •150 g (1½ cups) plain dried breadcrumbs, Mexican-style fine crumbs if available
• •2 whole eggs
• •60 ml (¼ cup) whole milk
• •5 g (1 tsp) fine salt, plus extra to season the beef
• •2 g (½ tsp) black pepper
• •60 ml (¼ cup) neutral oil for frying, vegetable or canola
• •400 g (14 oz) canned pinto beans, drained, or cooked beans; traditional refritos use lard
• •15 g (1 Tbsp) lard or neutral oil, lard is traditional for refried beans
• •1 whole avocado, ripe, Hass preferred
• •12 g (2 tsp) pickled jalapeño slices, escabeche, drained
• •120 ml (½ cup) Mexican crema, substitute: sour cream thinned with a little milk
• •1 whole lime, cut into wedges
• •20 g (¼ cup) white onion, finely chopped, optional, for the beans
• •10 g (2 tsp) fresh cilantro, chopped, optional

Steps

1. 1 Season the beef slices on both sides with salt and pepper. In a shallow bowl whisk the eggs with the milk and a pinch of salt. Place the breadcrumbs in a second bowl.
2. 2 Dip each beef slice first in the egg mixture, then press firmly into the breadcrumbs so both sides are evenly coated. Rest the breaded cutlets on a tray for 5 minutes so the crust adheres.
3. 3 While the cutlets rest, make the refried beans: heat the lard in a small skillet over medium, fry the chopped onion for 3 minutes until translucent, then add the drained beans and a splash of water (about 30 ml / 2 Tbsp).
4. 4 Mash the beans with a fork or potato masher and cook 4–5 minutes, stirring, until thick and spreadable; season with salt. Keep warm.
5. 5 Heat about 1 cm / ½ in of oil in a heavy skillet over medium-high until shimmering (around 175 °C / 350 °F). Fry the milanesas 2–3 minutes per side, until the crust is deep golden and the beef is cooked through.
6. 6 Doneness cue: the crust should be uniformly golden brown and the beef opaque and firm when pressed; instant-read thermometer in the thickest part should read 71 °C / 160 °F. Transfer to a rack or paper towels; do not stack.
7. 7 Halve the bolillos lengthwise, leaving one side hinged like a book. Lightly toast the cut sides on a dry skillet or under a hot broiler for 1–2 minutes until just crisp but not hard.
8. 8 Spread the warm refried beans generously on the bottom half of each bolillo. Slice the avocado, fan the slices over the beans, and scatter jalapeño slices on top.
9. 9 Place a hot milanesa on top of the avocado. Drizzle with crema, sprinkle with cilantro if using, and close the roll.
10. 10 Serve immediately with a lime wedge and extra crema on the side. Press the torta gently before eating so the juices soak into the bread.