Spanish for "sandwich", this
recipe can be used with leftover roast instead of the braised
shoulder cut in the recipe.
Pork Tortas
- 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*
(may substitute thinly sliced roasted pork loin)
3/4 cup salsa
1 to 2 ripe avocados, peeled, pitted and thinly sliced
8 ounces crumbled Mexican queso fresco or sliced Monterey Jack
cheese
- 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.)
Serves 4.
*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
- 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 degrees F. 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.
Nutrition Facts
Calories 440 calories
Protein 36 grams
Fat 17 grams
Sodium 780 milligrams
Cholesterol 75 milligrams
Carbohydrates 36 grams
Recipe provided courtesy
of Pork, The Other White Meat.
