🌿🔥 El Jefe Torta 🥪

Total Time: 20-25 minutes Yield: 4 tortas

🛒 Ingredients

For the Tortas:

• 4 bolillo rolls (or soft telera rolls)

• 1 lb thin-sliced jamón (Mexican ham or black forest ham)

• 8 slices Oaxaca, mozzarella, or provolone cheese

• 1 ripe avocado, sliced

• 1 cup shredded lettuce

• 1 large tomato, thinly sliced

• ¼ cup mayonnaise

• 2 tbsp yellow mustard

• 2 tbsp butter (for toasting rolls)

🌶️ Infused Chile Lime Sauce:

• ½ cup Mexican crema (or sour cream)

• 1 tbsp mayonnaise

• 1–2 tsp hot sauce (Valentina or Cholula style)

• Zest of 1 lime

• 1 tbsp fresh lime juice

• ½ tsp chili powder

• ¼ tsp garlic powder

• Salt to taste

• 0.1g RSO or distillate (dose according to preference — see infusion instructions)

🌿 Infusion Instructions (Low Heat Method)

1. Warm the crema and mayo mixture gently in a small saucepan over very low heat (do NOT boil).

2. If using distillate: Warm syringe slightly in hot water for easier flow, then stir desired amount directly into sauce.

3. If using RSO: Measure dose carefully and whisk thoroughly into warm sauce until fully incorporated.

4. Remove from heat and mix in lime zest, juice, spices, and hot sauce.

5. Let cool slightly before assembling.

🥪 Assembly Instructions

1. Prep the Rolls:
   Slice bolillos in half. Lightly butter the insides and toast in a skillet until golden and slightly crisp.

2. Warm the Ham & Cheese:
   In the same skillet, heat jamón for 1–2 minutes. Add cheese slices on top and cover briefly to melt.

3. Build the Torta:

   • Spread mayo and mustard on bottom half.

   • Layer warm ham & melted cheese.

   • Add avocado slices, tomato, and shredded lettuce.

   • Drizzle generously with infused chile lime sauce.

   • Cap with top bun.

4. Serve Immediately while warm and melty.

💨 Pro Tips

• Add pickled jalapeños for extra heat.

• Press the assembled torta briefly in a panini press for a crispy exterior.

• Serve with chips, elote, or infused street corn for full vibe activation.