In a measuring cup, mix Mezclajete® Especial Salsa Picante and chicken broth until well blended. Pour adobo sauce into a shallow bowl big enough to evenly dip the top of the tortas.
In a sauté pan, crumble fresh sausage and cook over medium heat until almost done. Add par-cooked diced potatoes to sausage and continue cooking until potatoes are fork tender and sausage is cooked through. Turn off heat and leave the pan on the burner.
Heat 1 tbs. of oil in a large sauté pan over medium heat. Dip the top and the bottom of the torta (uncut side) in the adobo sauce. Place the torta, sauce side down into the pan and cook until crispy and slightly dark, about 1-2 minutes. Once the top and bottom are toasted, flip the torta over and cook for an additional 1 minute, lightly toasting the inside of the bread. Repeat the same steps with the second torta.
Fill each torta with equal portions of sausage and potatoes. Then, top with shredded lettuce, Mexican crema, Cotija cheese and Mezclajete® Especial Salsa Picante. Makes 2 sandwiches
Note: You can use any fresh sausage like country breakfast sausage, or for a more authentic taste, try chorizo.