Mexican sandwich with campechano, mayo, shredded cheese, light beans, lettuce, tomato, onions, avocado and jalapeños.
Where this dish comes from
The word 'campechano' in Mexican culinary vernacular means a mixture of two or more things — most famously applied to tacos that combine proteins. Its roots are tied to the working-class taco stands of Mexico City, where vendors would combine leftover or complementary meats to maximize flavor and value. Applied to the torta, the campechano format migrated naturally to the sandwich context, common in taquerías and fondas across central Mexico, particularly in Mexico City, Puebla, and Guadalajara.
1 telera roll or bolillo roll, split (or use a sturdy sub roll)
3 oz suadero (or substitute beef brisket, sliced thin)
2 oz Mexican chorizo, casing removed
1 oz chicharrones (pork rinds, from a bag is fine)
1/3 cup refried beans, warmed
1/2 ripe avocado, sliced
1/4 cup shredded Oaxacan or Monterey Jack cheese
2 tbsp Mexican crema or sour cream
2 tbsp pickled red onions (store-bought or quick-pickled)
1 tbsp pickled jalapeño slices
1/4 cup pico de gallo (store-bought or fresh)
1 lime wedge
Salt to taste
Instructions
1
Heat a cast-iron skillet or griddle over medium-high heat. Split the roll and toast cut-side down in a dry pan until golden and lightly crisp, about 1–2 minutes. Set aside.
2
In the same pan, cook the chorizo over medium heat, breaking it up with a spoon, until the fat renders and the edges get slightly crispy, about 4–5 minutes. Push to one side of the pan.
3
Add the sliced brisket or suadero to the hot pan and cook 1–2 minutes per side until crisped at the edges. Season lightly with salt.
4
Spread warm refried beans generously over the bottom half of the toasted roll.
5
Layer the crisped brisket over the beans, then top with the chorizo.
6
Scatter the shredded cheese over the hot meats and let it melt from the residual heat, or cover the pan briefly to help it along.
7
Drizzle crema over the melted cheese and meats.
8
Fan avocado slices on the top half of the roll. Season avocado lightly with salt.
9
Add pickled red onions, pickled jalapeños, and pico de gallo over the meats.
10
Tuck the chicharrones in last so they stay crunchy.
11
Close the torta, press down gently, and cut in half on the diagonal. Serve with a lime wedge to squeeze over the filling.