Tortas are Mexican sandwiches, traditionally made in a chapata (lit. ‘slipper') – a bread roll not unlike a baguette. This recipe uses the leftovers of a mole (mushroom, beef, turkey or chicken – click here for recipes). You could also use the leftovers from a roast, chicken meat from making a broth, or store-bought sliced turkey or ham which would all do nicely – just make a small batch of sauce to add to the sandwich (for each sandwich, use 1 tablespoon of “sabores Aztecas” mole rojo boiled in 3 tablespoons stock or water).

Serves 1

• 3 tablespoons left-over mole sauce
• 100g cold meat from a mole
• 20cm baguette, sliced open and the soft inside removed
• 2 tablespoons refried beans (optional)
• 2 tablespoons sour cream
• 2 leaves lettuce
• 40g panela cheese (or feta)
• ¼ avocado, sliced
• ¼ tomato, sliced
• 1 jalapeno chilli, thinly sliced

Smear one half of the baguette with beans, the other with sour cream. Lay the cold meat on the bottom half and spoon the sauce over. Now just layer the other ingredients, close the sandwich, and try to eat it without it falling apart!