Fuego Torta Recipe

Another ingenious recipe that allows you to use leftover meat from last night’s dinner to create authentic taqueria style fare.  For this recipe we used roasted turkey breast that was made the day prior.  Other great choices would be steak, chicken or pot roast!



  • Bolillo rolls
  • Your favorite kind of meat
  • Oil
  • Shredded cheese
  • Refried beans
  • Sliced Tomato
  • Mayonnaise
  • Shredded lettuce (optional)
  • SoCal Hot Sauce, Original Red
  • SoCal Guac Sauce, Hot Avocado
  • SoCal Hot Sauce, Cremoso Fuego 

Heat a comal (or large pan) on med-high heat.  Using a bread knife, slice your bolillos in half and spread a thin layer of mayonnaise on each side. Place the bolillos mayo side down onto the comal or pan.  Once they are toasted, remove and place on a plate.

Chop your meat into half-inch cubes and add SoCal’s Original Red Hot Sauce.  Mix well so all pieces of meat are coated.  Turn the burner on med-high heat and heat your saucepan.  Add 2-3 tablespoons  of oil (we recommend canola or olive oil) to the hot pan.  Then, add the SoCal coated meat to the pan and sear until all sides of the meat have a flavorful looking color. **important tip: don’t add too much meat at one time or you’ll overcrowd the pan and the meat won’t brown well.**

 Spread a layer of refried beans to the top half of the bolillo.  Add a generous portion of shredded cheese on top of that.  Place the bolillo back on the comal, on medium heat, with the cheese side down.  Once the cheese is melted, use a spatula to lift the cheesy bolillo off the comal. Place back on your plate with the cheese side up. 

Place a generous helping of the meat onto the bottom portion of the boilillo.  Pour SoCal’s Cremoso Fuego and Hot Avocado Guac Sauce on top. If you like shredded lettuce on your tortas, now is the time to add it.  Then add the tomato slices and place the cheesy top half on top.  

Serve with a knife and fork,  enjoy!