Mexican Torta with Carnitas
180 mins
4 servings
Description
A traditional Mexican sandwich filled with slow-cooked pork, fresh salsa, and creamy avocado.
Ingredients
- 0.25 cup queso fresco
- 0.5 cup salsa roja
- 0.25 teaspoon black pepper
- 1 teaspoon oregano
- 0.25 cup cilantro
- 0.5 teaspoon salt
- 4 bolillo rolls
- 2 pounds pork shoulder
- 2 cloves garlic
- 0.25 cup orange juice
- 1 lime
- 0.25 cup lime juice
- 0.25 cup lard
- 1 avocado
Instructions
- Step 1: In a large Dutch oven, heat the lard or oil over medium heat.
- Step 2: Add the pork and cook until browned on all sides, about 5 minutes.
- Step 3: Add the orange and lime juice, garlic, oregano, salt, and pepper. Cover and transfer to the oven.
- Step 4: Braise the pork for 2 1/2 hours, or until tender and easily shredded.
- Step 5: Using two forks, shred the pork into bite-sized pieces.
- Step 6: Split the bolillo rolls in half and toast until lightly browned.
- Step 7: Assemble the tortas by spooning the carnitas onto the rolls, followed by a spoonful of salsa roja, a slice of avocado, a sprinkle of cilantro, and a crumble of queso fresco.
- Step 8: Serve immediately, with lime wedges on the side.
Nutrition Information
Per serving
878
Calories
60.62g
Protein
68.24g
Fat
24.63g
Carbs
Recipe Details
Prep Time:30 mins
Cook Time:150 mins
Total Time:180 mins