Entree: Mexico – Mexico City – Torta de Tamal

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

- 4 bolillos (Mexican rolls), approx. 4 oz (115 g) each
- 4 pork tamales (tamales de puerco), approx. 6 oz (170 g) each, cooked and kept warm in husks
- 1 cup (240 g) refried beans, warm
- 1 cup (240 ml) salsa verde or salsa roja, warm
- 1/2 cup (120 ml) Mexican crema
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 g) pickled jalapenos (escabeche), sliced
- 1/2 cup (80 g) white onion, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 g) unsalted butter, softened
- 2 limes, cut into wedges
- Salt to taste

Instructions

Short Description:
A classic Mexico City street-food sandwich of a steaming tamal tucked into a crisp bolillo, finished with beans, salsa, crema, cheese and pickled jalapenos for a hearty, portable main course. Simple to assemble and intensely satisfying.

Regional Notes:
This Mexico City version uses a whole tamal placed inside a bolillo roll — a hallmark of central Mexican street carts — rather than crumbling the tamal or using different breads found elsewhere. Toppings typically include warm refried beans, salsa, crema and queso fresco, reflecting Mexico City's casual, flavor-forward torta culture.

1. Reheat the tamales: steam tamales in a steamer basket over simmering water for 20–25 minutes until piping hot. (Alternative quick method: remove husks, wrap each tamal in a damp paper towel and microwave on high 2–3 minutes, checking for heat.)
2. Warm the beans and salsa in separate small pots over low heat, stirring occasionally; add a pinch of salt if needed.
3. Split each bolillo lengthwise, leaving one edge attached to form a hinge. Spread butter on the cut sides. Toast the cut sides on a hot skillet or comal over medium heat 1–2 minutes per side until golden and slightly crisp.
4. Assemble each torta: spread about 1/4 cup (60 g) warm refried beans on the bottom half of the toasted bolillo. Remove the tamal from its husk and place the whole tamal on top of the beans.
5. Spoon 2–3 tbsp (30–45 ml) warm salsa over the tamal, drizzle with 2 tbsp (30 ml) crema, and sprinkle with 1 oz (30 g) crumbled queso fresco.
6. Top with a few slices of pickled jalapeno, about 1 tbsp (8 g) chopped onion and a pinch of chopped cilantro. Squeeze a lime wedge over the filling to taste.
7. Close the roll, press lightly to compact, wrap in foil if taking to go, and serve immediately with remaining lime wedges.