Mexican Torta
A hearty Mexican sandwich with seasoned meat, creamy avocado, crisp lettuce, and tomato, all tucked into a toasted roll.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 30g
Ingredients
- 4 whole bolillo or telera rolls
- 1 lb pork shoulder or chorizo
- 1 whole avocado
- 1 whole tomato
- 2 cups lettuce
- ¼ cup mayonnaise
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Slice the 4 rolls in half horizontally. Spread the cut sides with the 1/4 cup mayonnaise and set aside.
- 2
Season the 1 lb pork shoulder with the 1 tsp salt and 1/2 tsp black pepper. Heat a skillet over medium-high and cook the pork until browned and cooked through, about 10-12 minutes per side. Let rest 5 minutes, then slice thinly.
- 3
Toast the rolls cut-side down in the same skillet over medium heat until golden, about 2 minutes.
- 4
Mash the 1 avocado with a fork and spread it on the bottom halves of the rolls.
- 5
Layer the sliced pork, 1 sliced tomato, and 2 cups lettuce on the bottom halves. Close with the top halves and press gently.
- 6
If desired, tie each torta with kitchen twine to hold it together. Serve immediately.
Tools you’ll need
- skillet
- knife
- cutting board
- fork
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
