Recipe courtesy of Butcher and Bee

Chorizo Torta

  • Level: Intermediate
  • Total: 1 hr 50 min (includes marinating time)
  • Active: 50 min
  • Yield: 4 servings
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1 pound boneless pork shoulder, cut into 1-inch cubes, or ground pork

2 teaspoons tequila 

2 teaspoons kosher salt 

2 teaspoons white vinegar 

1 teaspoon ancho chile powder 

1 teaspoon ground cumin 

1 teaspoon ground black pepper 

5 cloves garlic, chopped 

2 sprigs fresh oregano, finely chopped 


4 tortas (soft, Mexican-style sandwich bread) or soft round submarine rolls

1 cup guacamole

1/2 cup finely shredded green cabbage

1/4 cup finely chopped pickled jalapenos

1/4 cup finely julienned yellow onions

1/2 bunch fresh cilantro, washed, fine stems intact 

Lime juice

Extra-virgin olive oil 

Mayonnaise, homemade or store-bought (we like Kewpie brand) 


  1. For the chorizo: Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky.
  2. Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap.
  3. Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through.
  4. For the tortas: Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties.
  5. Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.