9 Reviews of Mexican Tortas De Milanesa

From: Mexi-Rosie

On Mar 26, 2005

Robin, I've lived in Mexico most of my long life. I've eaten and made these scrumptious tortas A LOT!. Just a comment, they're so much better on warm bread, so just slightly toast them on stovetop pancake grill, as you assemble them, and serve them immediately or keep on low setting in regular oven until ready to serve. You may also add a strip or two of chipotle chile or jalapeños (or a drizzle of their juice) in the filling.

From: Shjya Instance

On Jul 9, 2003

Wonderful & truly authentic recipe! My significant other is from Puebla, Mexico and firmly reccommends trying a variation, with refried beans & the bread most indigenous to the one they use in his family in Mexico is what the supermarkets call "Portegese rolls". Thank you so much for this recipe- its about time for a truly authentic recipe for tortas!

From: Shyre Lynn

On Mar 12, 2005

I made these and used another recipe from recipezaar for teleras or bolillos(a Mexican bread). They were excellent and enjoyed by a group of college students.

From: AmbyDawn

On Jan 30, 2005

I have been meaning to rate this for awhile now. I have made it several times and am always pleased with the outcome. When I am especially concerned about limiting the fat content, I omit the chorizo and it is still good. Thanks for the post!

From: MizEmerilLagasse

On Apr 29, 2006

All I can say is, "WOW." These were soooo good. I love steak. I love chorizo. I looovveee avocados! This was just the best. The only things that I changed were that I put the sandwiches on ciabatta bread and squeezed a little lime juice onto the finished sandwiches. I absolutely loved this recipe, and cannot wait to make it again. Thanx!

From: Gabesgirl

On Nov 26, 2007

Fabuloso! I had some milanesa steak in the freezer that I wanted to use up and stumbled upon this recipe. I did not follow the recipe exactly and just sort of eyeballed all the ingredients. I used cotija cheese instead of queso fresco since it was what I had and used fresh bolillos (Mexican rolls) from the Mexican bakery down the street from our house. The bolillos were still warm when made the tortas and they were fantastic! I also refried the beans with the chorizo and seasoned the steaks with salt and pepper.

From: ketchupqueen

On Oct 7, 2008

Just like the tortas at our local torta place-- which Mexico City natives have informed me is "autentico!" The only change I made was using bolillos and once the sandwich is made, I put it in a hot, greased pan with a weighted greased pan on top to "press" the sandwich like our torta place does, and I don't like tomato so I leave it out.

From: tara portee

On Apr 4, 2005

I'm not going to rate this just yet, because I made a significant misstep. However, even with my goof, I really liked this, especially reheated the next day! I used thinly sliced bottom round steak and it was so tough I could barely chew it! So it is important to use tender cut of meat. The combo of the beans, cheese, onions and chorizo was delicious.

From: Margaret Button

On Oct 21, 2005

This recipe was fantastic. My whole family really enjoyed it and it is definitely a keeper. Thanks so much for sharing it.