Spanish for ""sandwich"", this recipe can be used with leftover roast instead of the braised shoulder cut in the recipe. Serve with on a buffet for your favorite tailgaters or along side Pueblo Green Chile Stew.
- 3 lb. boneless pork shoulder (or 2-pound boneless pork loin)
- 1/3 cup chili powder
- 1 tsp. dried thyme
- 1 tsp. oregano (preferably Mexican)
- 1/8 tsp. cloves
- 2 Tbsp. chicken broth
- 8 French rolls (about 4-5 inches long, split; OR bolillos from a Mexican bakery)
- 16 oz. Mexican-style refried beans
- 3/4 cup salsa
- 2 avocados (ripe, peeled, pitted and thinly sliced)
- 8 oz. Mexican queso fresco (crumbled, OR sliced Monterey Jack cheese)
- 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 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.
- Open rolls and spread approximately 1 tablespoon of refried beans on each face. Layer the bottoms of rolls with thinly sliced Chile-Seasoned Braised Pork (from previous step); 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.)
- Recipe can easily be multiplied.
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|Calories530Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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