Torta is Spanish for "sandwich". This excellent sandwich can also be made with leftover pork roast.
Chile-Seasoned Braised Pork:
1/3 cup best-quality chili powder
1 teaspoon dried-leaf thyme
1 teaspoon oregano, preferably Mexican
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 to 2 tablespoons chicken broth
1 (3-pound) piece of boneless pork shoulder (Boston butt) or 1 (2-pound) boneless pork loin
8 French rolls, about 4 to 5 inches long, split; or bolillos from a Mexican bakery
1 (16-ounce) can Mexican-style refried beans
1 pound thinly sliced or chopped Chile-Seasoned Braised Pork*
3/4 cup chunky home-style salsa
1 to 2 ripe avocados, peeled, pitted and thinly sliced
8 ounces crumbled Mexican queso fresco or sliced Monterey Jack cheese
- For Chile-Seasoned Braised Pork: Mix together chili powder, thyme, oregano, cloves, allspice and hot chicken broth to make a paste. Rub paste over all surfaces of pork.
- Place pork in a small roasting pan with a lid; add 1/2 cup water to pan; cover and place in 350°F (175°C) oven for 2 hours, until tender. Remove pork from oven. Let pork stand, covered, for 30 minutes, moistening with pan juices before slicing or chopping. Can be made up to two days ahead. Cover and refrigerate. Reheat gently before serving.
- For Tortas: Open rolls and spread approximately 1 tablespoon of refried beans on each face.
- Layer the bottoms of rolls with thinly sliced pork; top with some salsa, avocado slices and some cheese.
- Top with roll tops and serve. (Tortas can be made up to an hour ahead of serving; place on serving tray and wrap well with plastic wrap.)
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.