Mojo Pernil Torta
Savory, tangy, crunchy, and layered with love—this Mexican-style sandwich is what happens when leftovers and bold flavors get a glow-up. It’s built on crusty bolillo rolls, packed with juicy mojo pernil, and loaded with the kind of ingredients that make you consider eating two back to back.
Yield: 4 sandwiches
Prep Time: 10 mins
Cook Time: 20 mins
Special Equipment: medium size pot, blender, or immersion blender
Ingredients
1½ to 2 cups leftover cooked black or pinto beans
½ white onion, diced
1 to 2 tablespoons bacon fat or avocado oil
A splash of chicken stock, about ¼ cup
Salt, to taste
2 to 4 bolillo rolls
Mayonnaise
1 to 2 ripe avocados, sliced
1 large tomato, sliced
½ cup queso fresco, sliced or crumbled
Leftover mojo pernil*, about ½ to ¾ cup per sandwich
½ red or white onion, thinly sliced
Lacto-fermented chilies*
1 to 2 cups shredded iceberg lettuce
Your choice of salsa, green or red
Directions
Make the Refried Bean Spread. In a medium pot over medium heat, melt the bacon fat and sauté the diced onion until golden and caramelized (about 10–15 minutes). Add your beans and chicken stock. Stir until combined and warmed through. Blend using a food processor or immersion blender until smooth but not soupy. Aim for a spreadable texture. Taste, salt, and set aside.
Toast the Bolillos Crisp on the outside. Soft on the inside. Slice bolillo rolls in half. Spread mayo on the cut sides. Toast face-down on a skillet or griddle over medium heat until golden brown. Remove and set aside.
Reheat the Mojo Pernil The pernil should be juicy, citrusy, and a little crispy on the edges. Heat a skillet over medium for at least 5 minutes. Sear slices of leftover mojo pernil on both sides until caramelized and hot.
Build the Sandwich. Bottom toasted roll → spread a thick layer of refried beans. Add avocado slices to cover the beans. Layer tomato slices. Add queso fresco. Pile on the mojo pernil. Scatter raw onion slices. Add lacto-fermented chilies. Toss on shredded lettuce. Spoon over your favorite salsa. Add top bun with a swipe of mayo or salsa. Press it all together, slice in half or don’t, and eat it like you mean it.
*WAIT—What’s Mojo Pernil? And Fermented Chilies??
Both the Mojo Pernil and the Lacto-Fermented Chilies are part of my free trial cooking training program: Try Building Kitchen Confidence
Learn to cook smarter, not harder
2 free cookbooks
310+ step-by-step videos
Recipes like this one… and so much more
Let’s level up your leftovers and build a sandwich that stops the group chat.
