CHILE-LIME PORK TORTAS
Take tortas to the next level with this Chile-Lime Pork Tortas recipe. Fill ciabatta sandwich rolls with avocado, tomatoes, pepper jack and zesty pork roast when you make these delicious Chile-Lime Pork Tortas.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to broil.
- Place roll halves, cut sides up, on baking sheet; cover bottom halves of rolls with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and rolls are lightly toasted. Remove from broiler.
- Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of rolls.
- Slice Chile-Lime Pork Roast; place on bottom halves of rolls. Cover with tomatoes and tops of rolls.
Nutrition Facts : Calories 700, Fat 30 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
CILANTRO AIOLI
Versatile & tasty topping for crab cakes, prawns or chicken. Don't make too much ahead of serving as the cilantro flavour will get quite intense.
Provided by Debi9400
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.
Nutrition Facts : Calories 701.3, Fat 59.4, SaturatedFat 8.7, Cholesterol 45.8, Sodium 1269.8, Carbohydrate 44.9, Fiber 0.5, Sugar 11.7, Protein 2.2
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
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
MEXICAN HAM AND CHEESE TORTAS
Tortas: Mexican sandwich, aka street food, meaning can be purchased at stands on street corners or in street markets.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a griddle over med-high heat, or preheat panini grill.
- Cut each bolillo in half horizontally; spread 1 tablespoon mayonnaise on one side of teh bread and 1 tablespoon refried beans on the other side.
- Top the beans with ¼ of the cheese and 1 slices of ham.
- Spread ½ tablespoon salsa on the other half of the bolillo.
- Close the sandwich; place the torta on the oiled griddle or panini grill.
- If using a griddle, place a skillet as a weight on top of the torta as it cooks.
- Toast until the cheese melts; turn as necessary to avoid burning the exterior.
- When the cheese has melted and the crust of the bread is browned, open the torta and spread ¼ of the lettuce, tomatoes, onion, avocado, and pickled jalapenos inside each.
- Replace the top piece; cut in half; serve immediately.
Nutrition Facts : Calories 521.6, Fat 29.4, SaturatedFat 10, Cholesterol 54.5, Sodium 1402.1, Carbohydrate 47.5, Fiber 7, Sugar 6.6, Protein 19.2
PORK & CHEDDAR TORTA
In Mexico, a torta is your basic sandwich. I made this one with lime-marinated pork plus the traditional refried beans, peppers and other toppings. A slice of Cheddar cheese tops it off perfectly. Or for a delicious change, follow the same basic procedure but use chicken breast, refried black beans and Monterey Jack cheese.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
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.
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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.
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