Crispy Pork Torta
Juicy carnitas-style pork on a crusty roll with pickled jalapeños, crema, and fresh cilantro. A handheld Mexican classic ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 12 oz cooked shredded pork
- 2 whole bolillo or telera rolls
- ½ cup pickled jalapeños with brine
- ¼ cup Mexican crema or sour cream
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Toss pork with 2 tbsp jalapeño brine and a pinch of salt. Heat 1 tbsp oil in a skillet over medium-high heat.
- 2
Add pork to the skillet and cook, stirring occasionally, until edges are golden and crispy, about 5 minutes.
- 3
Slice rolls in half lengthwise. Heat remaining 1 tbsp oil in the skillet and toast rolls cut-side down until golden, about 90 seconds.
- 4
Spread crema on the bottom half of each roll. Layer pork, pickled jalapeños, cotija, and cilantro.
- 5
Close with the top half of the roll. Press gently and serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- cutting board
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