Besides tamal, various sauces, cheeses, and other ingredients are also often added. According to the historian, economist, and food writer, José N. Iturriaga, torta de tamal was invented in the city of Puebla sometime in the 19th century.

This initial version was unlike the one we know today, consisting of tortilla, red enchilada (dried red chilies), ground pork, and pambazo bread. With time, the dish underwent many changes, particularly once it reached Mexico City, where today, they claim it as their own.

Since these ingredients were not easily found in the capital, tamal became the main filling in guajolota, hence the other name, torta de tamal. It is recommended to pair the carb-loaded sandwich with even more carbohydrates in the form of atole, a hot beverage based on corn.