Easy Mexican Spicy Milanesa Tortas Recipe

Embark on a culinary journey with this tantalizing Spicy Milanesa Tortas recipe. This Mexican sandwich masterpiece combines crispy, golden-brown pork cutlets with a symphony of spicy, creamy, and cooling flavors that will transport your taste buds straight to the streets of Mexico City.

At the heart of this torta lies the perfectly prepared Milanesa – a thin pork cutlet breaded and fried to crispy perfection. But the real magic happens when we introduce two types of chiles: smoky chipotles and zesty pickled jalapeños. Don’t let the heat scare you off! These chiles work in harmony to create a balanced flavor profile that’s addictively delicious.

The chipotle mayonnaise adds a creamy, smoky depth, while the pickled jalapeños provide a sharp, acidic kick. Combined with cool avocado, crisp lettuce, and tangy onions, every bite of this torta is an explosion of textures and flavors that will leave you craving more.

Ingredients

For the Chipotle Mayonnaise:

• 1 canned chipotle chile in adobo sauce, minced
• 1 teaspoon fresh lime juice
• 1/4 cup mayonnaise
• Salt and black pepper

For the Torta:

• 4 (4-ounce) pork cutlets, pounded to 1/4-inch thick
• 1 cup all-purpose flour
• 2 large eggs, lightly whisked
• 1 cup plain bread crumbs
• About 2 cups vegetable oil for frying
• 4 bolillo or telera rolls
• 4 leaves Romaine lettuce, torn
• 1 avocado, pitted and flesh scooped out, cut into thin slices
• 1/2 white onion, thinly sliced
• 12 pickled jalapeños, stemmed, seeded, cut into 1/4-inch slices
• 2 limes

Directions

1. Prepare the Chipotle Mayonnaise

   In a medium-sized bowl, mix the minced chipotle chile, lime juice, and mayonnaise. Season with salt and pepper to taste. Set aside to let the flavors meld.

2. Bread the Pork Cutlets

   Pat the pork cutlets dry and season with salt and pepper. Set up your breading station: flour on one plate, whisked eggs in a shallow bowl, and bread crumbs on another plate. Dredge each cutlet in flour, then egg, and coat with bread crumbs. Press the crumbs gently to ensure they adhere.

3. Fry the Milanesa

   Heat oil in a large cast-iron skillet to 350°F. Fry the breaded cutlets in batches until golden brown, about 2-3 minutes per side. Drain on paper towels and adjust heat as needed to maintain temperature.

4. Assemble the Tortas

   Split the rolls and remove some of the soft interior. Spread chipotle mayonnaise generously on both halves. Layer each bottom half with a fried cutlet, lettuce, avocado slices, onion, and pickled jalapeños. Cap with the top half and serve with lime wedges.

Notes

These Spicy Tortas de Milanesa are best enjoyed fresh, when the pork is still crispy and the bread is slightly toasted. If you’re preparing for a crowd, you can fry the cutlets in advance and reheat them in a 350°F oven for 5-7 minutes before assembling.

Feel free to adjust the spice level to your liking. For a milder version, use less chipotle in the mayo and fewer pickled jalapeños. For heat lovers, add some fresh sliced serrano peppers or a dash of your favorite hot sauce.

Don’t skip the lime wedges! A squeeze of fresh lime juice just before eating adds a bright, citrusy note that perfectly complements the rich and spicy flavors of the torta.