Bolillo Rolls (Tortas) with SoCal Hot Sauce

Ingredients (for 4 servings / 4 bolillo rolls)

• 4 Bolillo rolls

• 1 lb (450 g) meat of choice (chicken, turkey, or beef), cut into ½-inch cubes

• 2–3 tbsp oil (vegetable or canola)

• ½ cup refried beans

• 1 cup shredded cheese (Monterey Jack, Oaxaca, or cheddar)

• 1 medium tomato, sliced

• 3–4 tbsp mayonnaise

• 1 cup shredded lettuce (optional)

• 2–3 tbsp SoCal Hot Sauce, Original Red (for coating the meat)

• SoCal Guac Sauce, Hot Avocado

• SoCal Hot Sauce, Cremosa Fuego

Method

1. Toast the Bolillos

   • Slice rolls in half lengthwise.

   • Spread a thin layer of mayo on each cut side.

   • Place mayo-side down on a hot comal/pan until golden and toasted. Remove.

2. Prepare the Meat

   • Toss cubed meat with SoCal Original Red until well coated.

   • Heat oil in a pan over medium-high.

   • Add meat and sear until browned on all sides and cooked through.

3. Melt the Cheese

   • Spread a layer of refried beans on the top half of each bolillo.

   • Sprinkle cheese over the beans.

   • Place back on the comal, cheese-side down, until melted. Lift carefully with a spatula.

4. Assemble the Torta

   • On the bottom half, pile on the cooked meat.

   • Drizzle with Cremosa Fuego and Hot Avocado Guac Sauce.

   • Add shredded lettuce (if using) and tomato slices.

   • Place the cheesy top half on the sandwich.

5. Serve

   • Slice in half if you like, and serve with a knife and fork. Enjoy!