Fuego Torta Recipe Kit

Bolillo Rolls (Tortas) with SoCal Hot Sauce Ingredients (for 4 servings / 4 bolillo rolls) 4 Bolillo rolls 1 lb (450 g) meat of choice (chicken, turkey, or beef), cut into ½-inch cubes 2–3 tbsp oil (vegetable or canola) ½ cup refried beans 1 cup shredded cheese (Monterey Jack, Oaxaca, or cheddar) 1 medium tomato, sliced 3–4 tbsp mayonnaise 1 cup shredded lettuce (optional) 2–3 tbsp SoCal Hot Sauce, Original Red (for coating the meat) SoCal Guac Sauce, Hot Avocado SoCal Hot Sauce, Cremosa Fuego Method Toast the Bolillos Slice rolls in half lengthwise. Spread a thin layer of mayo on each cut side. Place mayo-side down on a hot comal/pan until golden and toasted. Remove. Prepare the Meat Toss cubed meat with SoCal Original Red until well coated. Heat oil in a pan over medium-high. Add meat and sear until browned on all sides and cooked through. Melt the Cheese Spread a layer of refried beans on the top half of each bolillo. Sprinkle cheese