Torta Cubana

Place a large cast-iron skillet over medium heat (175°C / 350°F). Crumble 115g casings-removed Mexican chorizo into the dry pan, cook for 5–6 minutes until fully browned and crisp, breaking it apart with a spatula every 1–2 minutes. Use a slotted spoon to transfer cooked chorizo to a paper-towel lined plate, leaving all rendered fat in the skillet. While chorizo cooks, season the 225g thinly pounded chicken thighs evenly on both sides with 2g ground cumin, 3g chili powder, 3g kosher salt, and 1g freshly ground black pepper.

Increase skillet heat to medium-high (190°C / 375°F). Add the seasoned chicken thighs to the reserved chorizo fat, cooking for 3 minutes per side until the internal temperature reaches 74°C / 165°F, then transfer to the plate with cooked chorizo. Place the 170g thin-sliced ham in the same skillet in a single layer, cooking 1 minute per side until edges are lightly crisped, then set aside with the other cooked meats. Wipe the skillet clean with a paper towel for toasting bread.

Reduce skillet heat back to medium (175°C / 350°F). Add 30g unsalted butter to the cleaned skillet, allowing it to melt fully and coat the pan surface. Place the 4 split telera rolls cut-side down in the melted butter, toasting for 2 minutes until the cut surfaces are deep golden and crisp. Flip all rolls, divide 225g shredded Oaxaca cheese evenly across the 4 bottom roll halves, then cook for 2 additional minutes until the cheese is fully melted and stretchy.

Transfer the toasted, cheese-topped rolls to a clean wooden cutting board. Spread 15ml (1 tbsp) mayonnaise evenly across the cut, toasted surface of each top roll half. Spread 45g warmed refried black beans in a smooth, even layer over the melted cheese on each bottom roll half, then top the bean layer with 30ml (2 tbsp) salsa roja, spreading it to cover the beans fully.

Divide the cooked chorizo, seared chicken, and crisped ham evenly across the 4 prepared bottom roll halves, layering the meats directly over the salsa layer. Top the meat on each sandwich with 2–3 slices of Roma tomato, 3–4 thin slices of white onion, 20g sliced pickled jalapeños, and half of a sliced ripe avocado. Press the mayonnaise-coated top roll halves firmly down onto each stack to compress the fillings slightly for easier eating.

Return the assembled sandwiches to the medium-heat skillet (175°C / 350°F), pressing down gently with a spatula, and cook for 1 minute per side to warm the fillings through and crisp the outer bread crust. Remove from heat, slice each torta in half diagonally with a sharp serrated knife, and serve immediately.