Marinated Pork Tortas With Cilantro Aioli Chiles Curtidos Recipes

CURTIDO

Steps:

• Place the cabbage in boiling water for no more than one minute. Discard the water.
• Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
• Let chill in refrigerator at least two hours before serving.

PORK & CHEDDAR TORTA

Steps:

• Pan-fry pork chops until nicely browned.
• Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
• While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
• Refrigerate until cooled.
• To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
• Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
• Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
• Sprinkle liberally with black pepper.

ACHIOTE PORK TORTA - (SANDWICHES)

Steps:

• In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the achiote and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
• Cut the meat into lenghtwise slices 1/2 to 3/4 inch thick. Lay the meat between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
• Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
• Remove the meat from the marinade and shake off as much of the paste as possible. Place the meat on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the meat doesn't burn or cook too quickly; if it does, move it to a cooler part of the grill. The meat is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the meat will dry out. (I used my George Foreman grill and just made sure to wipe it with a paper towel between batches) Set the meat aside, loosely covered with foil.
• To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, meat, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.