8 french rolls (About 4-5 Inches Long, Split; or Bolillos From a Mexican Bakery)
16 ounces Mexican-style refried beans
1 pound Chile-seasoned Braised Pork (*thinly Sliced or Chopped, May Substitute Thinly Sliced Roasted Pork Loin)
3/4 cup salsa
2 avocado (Ripe, Peeled, Pitted and Thinly Sliced)
8 ounces queso fresco (Crumbled, or Sliced Monterey Jack Cheese)
3 pounds boneless pork shoulder (or 2-pound Boneless Pork Loin)
1/3 cup chili powder
1 teaspoon dried thyme
1 teaspoon oregano (Preferably Mexican)
1/8 teaspoon clove
2 tablespoons chicken broth
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1Open 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.)
2Serves 8; recipe can easily be multiplied.
3Mix together chili powder, thyme, oregano, cloves, allspice and hot chicken broth to make a paste. Rub paste over all surfaces of pork.
4Place 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.
PER SERVING *
|Calories440Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% 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.