Choriqueso Torta - Rick Bayless

Name: Choriqueso Torta - Rick Bayless
Ingredients: A 15- ounce can black beans, undrained; Salt; 4 telera rolls; 1 tablespoon vegetable oil; 8 ounces (about 1 cup) Mexican chorizo sausage, casing removed; 1 small (4 ounce) white onion, chopped into small pieces; A generous 1/2 cup mayonaisse; 1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey jack, colby or mild cheddar; 1 avocado pitted, flesh scooped from the skin and sliced ¼-inch thick; 4 to 6 pickled jalapeños, stemmed, seeded and thinly sliced; About 3/4 cup roasted tomatillo salsa OR Mexican hot sauce like Tamazula or Valentina

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There are so many great tortas–from the crazy good chilaquiles torta with milanesa from the famous vendor in Mexico City to a meat-loaded torta cubana from

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Ingredients

A 15- ounce can black beans, undrained
Salt
4 telera rolls
1 tablespoon vegetable oil
8 ounces (about 1 cup) Mexican chorizo sausage, casing removed
1 small (4 ounce) white onion, chopped into small pieces
A generous 1/2 cup mayonaisse
1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey jack, colby or mild cheddar
1 avocado pitted, flesh scooped from the skin and sliced ¼-inch thick
4 to 6 pickled jalapeños, stemmed, seeded and thinly sliced
About 3/4 cup roasted tomatillo salsa OR Mexican hot sauce like Tamazula or Valentina