Puebla-Style Shrimp Tortas Milanese

In Puebla, tortas are a very popular street food. Traditionally, these are made with thinly-pounded pork that is breaded and fried. This version uses fried shrimp instead of the traditional pork.

Brought to you by home chef Elizabeth Van Orden


  • Colossal Naked Shrimp
  • 2 eggs, beaten
  • 1 ½ cups panko
  • 1 cup all purpose flour
  • 6 taleras, bolillos, or French rolls
  • 2 avocados, halved and thinly sliced
  • 2 tomatoes, thinly sliced
  • 12 oz. Oaxaca cheese or 12 sticks of string cheese, pulled apart
  • 1 cup of crema or sour cream
  • 1-2 cans of chiles en adobo to taste
  • 1 lime
  • 1 bunch of cilantro, leaves picked
  • Vegetable oil


  1. Split and lightly toast rolls on a hot pan or griddle.
  2. Mince chiles en adobo and mix with crema or sour cream. Add a dash of salt and lime to taste to complete the crema/chipotle sauce.
  3. Fully dry shrimp and season with salt and pepper.
  4. Dredge the shrimp in flour, dip in egg, then fully coat in panko. Set aside on a plate.
  5. Heat a fry pan over medium heat with about one cup of oil, deep enough to fry the shrimp, about half the thickness of the shrimp.
  6. Once the pan is hot (about 375°), test with a little piece of bread to make sure the oil is hot enough to fry, but not burn the bread in 2 minutes. Pan fry the shrimp about 2 minute on each side until golden brown and the internal temperature reaches 135° F and transfer them to a paper-towel-lined plate – they will continue to cook to 140° F even after removing them from the oil.
  7. Assemble the tortas: on the bottom bun, lay down about 5-6 shrimp per bun in an interlocking “C” pattern, top with sliced avocado, cilantro, tomatoes, and cheese. Smear the top bun with the crema/chipotle sauce.

Serves 6

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