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Mexican Torta



  • 1 bolillo, split
  • Mayonnaise to taste
  • 3 to 4 ounces leftover shredded or sliced pork, chopped chicken or thinly sliced steak, warmed in the microwave
  • Bottled or canned salsa verde, to taste
  • Avocado slices
  • 2 or 3 slices tomato
  • Shredded lettuce
  • 1/2 tablespoon chopped cilantro, or to taste


  1. Spread the bolillo with mayonnaise. Top bottom half with warmed meat. Drizzle with salsa to taste. Distribute avocado, tomato, lettuce and cilantro evenly over meat and top with remaining bolillo half.
  2. Serve immediately.

Yield: 1 torta


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