SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
Break out the napkins: this dish literally means "drowned sandwich" in Spanish, because it's drenched in a rich, spicy sauce. A delicious labor of love, this torta is stuffed with carnitas, a beloved Mexican pork dish in its own right.
Provided by Gabriela Cámara
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Carnitas: Heat a Dutch oven over medium-high heat. Add pork cubes in an even layer, fat-side down, followed by onion, garlic, peppercorns, bay leaves, and ½ tablespoon salt. Add lard. Squeeze juice from orange wedges into the pot, then add the squeezed orange wedges. Reduce heat to low and cook, uncovered, for 1½ hours, stirring occasionally to make sure the pork cooks evenly.
- Remove and discard the orange peels, big pieces of onion, and bay leaves. Increase heat to medium-high and continue cooking for 1 more hour, stirring more regularly as the fat renders out and the pork begins to look shredded and browned. When pork is fully cooked, taste for seasoning and add more salt as needed. Meanwhile, make the Salsa Ahogada.
- Salsa Ahogada: In a large pot over medium heat, heat the olive oil until hot but not smoking. Add onion, garlic clove, and chiles; cook until onions are translucent, 8-10 minutes. Then add tomatoes, tomato paste, and water (omit if using canned tomatoes). Stir, then simmer until the tomatoes are cooked, 10-15 minutes. Meanwhile, preheat a comal or skillet over medium heat. When comal is hot, add peppercorns, cloves, allspice, and chile flakes to the hot comal. Toast for 30 seconds, stirring constantly to distribute the heat and prevent burning. After 30 seconds, remove from heat and add cumin, oregano, and bay leaves to the hot pan; keep stirring. (The residual heat will toast the additional spices.) Set aside to cool for 8-10 minutes. Then finely grind the spices and set aside.
- Ladle the cooked onion-tomato mixture into a blender, along with the ground spices, vinegar, and salt. Blend on medium speed to purée, 10-15 seconds. Place Salsa Ahogada back into the Dutch oven and simmer over low-medium heat for 10 minutes, or until salsa has thickened and reduced by about one-third. Remove and discard any tomato peels that have floated to the top. Taste for seasoning and add more salt as needed. Keep the Salsa Ahogada warm until ready to assemble and serve tortas. Makes about 4 cups. (Note: Salsa Ahogada can be made 1-2 days ahead and stored in the refrigerator in a lidded container.)
- Assemble Torta Ahogada: Preheat broiler. Slice baguette/rolls lengthwise and broil, cut-side up, until toasted, 3-5 minutes. Meanwhile, chop or shred Carnitas into small pieces. Spread about ¼ cup of the refried beans on one half of the toasted baguette, then top with about ⅓ of the Carnitas. Add sliced avocado in an even layer. Spread a lighter coat of beans on the other baguette half and place on top to make a sandwich. Slice into thirds and arrange on a rimmed serving plate or flat-bottomed bowl, cut-sides down. "Drown" the sandwich in Salsa Ahogada by ladling it all around and on top; garnish with pickled red onions. Assemble the other sandwiches and serve immediately (with lots of napkins!).
CARNITAS TORTA
Steps:
- For the carnitas: Preheat the oven to 225 degrees F.
- Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
- Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
- For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
- Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.
- Combine butter and olive oil until blended.
- Combine mayonnaise, lime juice and salt.
- Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.
- Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.
MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS
Recipe courtesy Eduardo Rivera Tortas are a traditional Mexican sandwich with layers of flavors and ingredients stacked on a big fluffy roll known as a bolillo, tortero or pan francés depending on the region. This torta fuses in some Asian flavors all wrapped around a succulent marinated pork loin. [This recipe requires some advance prep, well worth it for this incredible sandwich.]
Provided by Food.com
Categories Lunch/Snacks
Time 4h
Yield 6 serving(s)
Number Of Ingredients 45
Steps:
- Chiles Curtidos (Pickled Vegetables):.
- Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
- In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
- Pork:.
- Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
- To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
- Refried Black Beans:.
- Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
- Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
- In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
- Cilantro Aioli:.
- Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
- Sandwich Assembly:.
- Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.
Nutrition Facts : Calories 1796.9, Fat 112.8, SaturatedFat 14.6, Cholesterol 80.2, Sodium 2082.3, Carbohydrate 164, Fiber 14.7, Sugar 93.5, Protein 40.8
ACHIOTE PORK TORTA - (SANDWICHES)
These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 464.4, Fat 25.7, SaturatedFat 8.7, Cholesterol 99.8, Sodium 494.7, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 32.7
More about "pork tortas sandwiches recipes"
9 MEXICAN TORTAS AND SANDWICHES TO CREATE AT HOME
From bhg.com
Author Kristy AlpertPublished Feb 19, 2016Estimated Reading Time 4 mins
- Queso Fundido Torta. This hot and cheesy torta recipe gets a slightly smoky boost from roasted poblano peppers. The best time to start sautéing the chorizo is while the peppers are roasting in the oven, so everything comes out hot at the same time.
- Cemita Poblana (Puebla-Style Sandwich) This filling sandwich is a staple in the Mexican state of Puebla, where it earns its name from the signature sesame seed encrusted rolls it uses (i.e., cemitas).
- Pressure Cooker Chicken Salsa Tortas. These pressure cooker tortas are as easy as they are delicious. This chicken torta recipe only calls for seven ingredients—eight if you include the optional queso fresco—including a jar of salsa and six bolillo rolls.
- Molletes. A mollete is an open-faced sandwich popular throughout northern Mexico. Just like our version, this Mexican sandwich recipe is served open face, loaded with black beans, cheese, and fresh pico de gallo.
- Torta Ahogada (Drowned Sandwich) A true tortas ahogadas recipe is dipped (ahogadas means "drowned" in English) in a red chile sauce before serving.
- Cola-Chipotle Pork Tortas. In authentic Mexican torta recipes, Mexican cola is often the secret ingredient for infusing the pork with a burst of pure cane sugar.
- Torta de Albondigas (Mexican Meatball Subs) When it comes to these Mexican sandwiches, we're not sure what we like better—the garlicky, cumin-spiced meatballs or the refreshing cabbage slaw.
- Tortas Hamburguesas (Mexican Hamburgers) Take your burgers for a south-of-the-border trip with a few key ingredients. Cilantro, lime juice, and onion mixed into the ground beef add bites of Southwestern flavor to this tortas hamburguesas recipe.
- Mexican-Style Pot Roast Sandwiches. Bold flavors like pickled red onions, cumin, and cilantro add a Mexican-style twist to these slow cooker pulled pork sandwiches.
HOW TO MAKE PORK TORTAS AT HOME: PORK TORTA RECIPE
From masterclass.com
- 1. Place the pork shoulder in a large Dutch oven and season generously with salt. Add enough water to cover and then add sliced onion, garlic cloves, bay leaf, cumin, Mexican oregano, black peppercorns, and chipotle chiles. Add 2 inches of water. Bring to a boil, then reduce to a simmer and cook, covered, until tender, about 1 hour. Drain the liquid and discard.
- 2. Once the pork is tender, allow it to rest until cool enough to touch. Then shred, or pull, the meat using a fork or your hands.
- 3. Fry the pulled pork on a griddle or in a pan over medium-high heat in oil or lard until you have some crispy edges. Alternatively, spread the shredded pork on a baking sheet and broil until crisp in places.
- 4. Slice the bread in half and toast on both sides, either in the pan that you crisped the pork in or in the broiler. Spread both sides with mayonnaise. Add shredded pork, avocado, lettuce, cheese, and hot sauce. Place the other half of the roll on top of the sandwich and serve warm.
MEXICAN TORTA DE COCHINITA PIBIL RECIPE (PULLED PORK …
From chilipeppermadness.com
5/5 (2)Category Breakfast, Main CourseCuisine MexicanCalories 310 per serving
BEST PORK TORTA RECIPE - HOW TO MAKE PORK …
From food52.com
EASY TORTAS AHOGADAS - ISABEL EATS
From isabeleats.com
MEXICAN PORK CARNITAS TORTA RECIPE - EASY DELICIOUS …
From mexicoinmykitchen.com
PORK TORTAS (SANDWICHES) RECIPE | YUMMLY
From yummly.com
10 BEST MEXICAN SANDWICHES (+ EASY RECIPES)
From insanelygoodrecipes.com
CHOPPED PORK TORTA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
TORTAS AHOGADAS RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
TORTAS DE MILANESA OR PORK CUTLET SANDWICHES | MEXICAN SCHNITZEL ...
From spiciefoodie.com
TORTAS AHOGADAS (DROWNED SANDWICHES) + VIDEO - MAMá …
From inmamamaggieskitchen.com
WHAT IS A TORTA? AND HOW TO MAKE A TORTA - FOOD NETWORK
From foodnetwork.com
MEXICAN PORK TORTA RECIPE - TASTINGTABLE.COM
From tastingtable.com
THE SPICY PORK TORTA FROM CUTTY'S RECIPE - SERIOUSEATS.COM
From seriouseats.com
PULLED PORK MEXICAN TORTA SANDWICH - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
TORTA RECIPE | EASY AUTHENTIC MEXICAN SANDWICHES - THE BIG MAN'S …
From thebigmansworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love