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Chilaquiles Stuffed into a Bread Roll (Torta de Chilaquil)

Name: Chilaquiles Stuffed into a Bread Roll (Torta de Chilaquil)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 100 ml Green Salsa; 100 g Fresh Cheese (Queso Fresco); 50 ml Mexican cream; 4 Corn Tortillas; 200 g Black beans; 1 Avocado; 10 g Coriander; 1 Tajín Classic Chilli & Lime 400g; 50 g White Onion

30 min (10 prep + 20 cook) Easy 2 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 29 Mar 2026

Green salsa chilaquiles stuffed in a crusty roll with refried beans, soured cream and cotija.

About this recipe

Mexico City's most irreverent street breakfast: green salsa chilaquiles stuffed inside a crusty bolillo roll with refried beans, soured cream, cotija cheese and avocado. Born in the tenement buildings of Tepito and Colonia Guerrero.

History & Origin

The torta de chilaquil is one of those creations that could only be born in Mexico City, where street inventiveness knows no limits. Nobody knows exactly who invented it or when, but the market stalls of Tepito, La Guerrero and Jamaica have been serving it since at least the nineteen seventies. The logic is impeccable: leftover breakfast chilaquiles, rather than being reheated, are stuffed into a bolillo roll with all the sauce and eaten walking to work. It is chaotic, noisy and absolutely delicious.

Estimated cost

£4.50

Total cost

£2.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

18g

Protein

50g

Carbohydrates

20g

Fat

Fibre

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the green salsa: blend the cooked tomatillos with the serrano chilli, garlic, onion and coriander until smooth.
2
Heat a little oil in a frying pan. Fry the green salsa over high heat for 3 minutes. Add chicken stock to adjust consistency.
3
Add the totopos to the green salsa and toss quickly. Cook for no more than 1–2 minutes - the chips should be semi-soft but still have some texture. Season with salt.
4
Halve the bolillo lengthways. If you like, toast the cut sides on a comal with a little butter.
5
Spread refried beans on both halves of the bolillo. Pile on a generous layer of chilaquiles in green salsa.
6
Finish with soured cream, crumbled cotija cheese and avocado slices. Serve immediately - the torta de chilaquil waits for no one.