Mexican sandwich with beef tongue, mayo, shredded cheese, light beans, lettuce, tomato, onions, avocado and jalapeños.
Where this dish comes from
The torta is Mexico's quintessential street sandwich, sold from torterías across the country since at least the early twentieth century. Lengua — beef tongue — has been a prized cut in Mexican cooking long before it became fashionable elsewhere, valued for its buttery texture after a long braise in aromatics. The combination of lengua on a crusty telera or bolillo roll, dressed with avocado, crema, and chile, is a staple of Mexico City lunch counters and taco-shop menus alike, representing the thrifty, flavor-forward ethos of Mexican everyday cooking.
2 tbsp chipotle mayo (mayo + 1 tsp adobo sauce from canned chipotles)
2 tbsp canned refried beans, warmed
¼ ripe avocado, sliced
2 tbsp pickled jalapeño slices
2–3 thin slices Roma tomato
Small handful shredded iceberg lettuce
1 tbsp Mexican crema or sour cream
Salt and lime juice to taste
1 tbsp neutral oil or lard for searing
Instructions
1
**Braise the tongue:** Place tongue in a large pot with onion, garlic, bay leaves, peppercorns, and salt. Cover with cold water, bring to a boil, then reduce to a steady simmer. Cook covered for 2½–3 hours until a knife slides in easily near the thickest part.
2
**Peel the tongue:** Remove from the pot and let cool just enough to handle. Peel and discard the tough outer skin while still warm — it comes off in sheets. Refrigerate the peeled tongue until firm, at least 1 hour (overnight is better).
3
**Slice and sear:** Cut the chilled tongue crosswise into ¼"-thick rounds. Heat a cast-iron skillet or heavy pan over high heat with a thin film of oil. Sear slices in a single layer, pressing down, until the edges caramelize, about 1–2 minutes per side. Season lightly with salt.
4
**Make chipotle mayo:** Stir 1 tsp adobo sauce from a can of chipotles into 2 tbsp mayonnaise. Adjust heat to taste.
5
**Toast the roll:** Split the roll and cook cut-side down in the same pan over medium heat until golden and crisp, about 1 minute.
6
**Build the torta:** Spread chipotle mayo on both cut faces. Spread warm refried beans on the top half. Layer avocado slices on the bottom half and season with a pinch of salt and a few drops of lime juice. Stack the seared tongue on top of the avocado, drizzle with crema, then add tomato, pickled jalapeños, and shredded iceberg.
7
**Close and serve:** Press the top half down firmly, halve diagonally, and serve immediately while the roll is still crisp.