Torta de Puerco

Yield: 4 Tortas
Prep Time: 15 minutes
Cook Time: 10 minutes
Special Equipment: Comal/skillet

Ingredients

• 4 Bolillo Rolls, split

• Butter, softened (for toasting)

• 1 lb Shredded Pork (carnitas leftover roast pork work great)

• 1 container Deli Ham, thinly sliced

• 2 cups melty Cheese (Monterey Jack, Mozzarella or Oaxaca)

• 1 (15 oz) can refried beans, warmed

• 1/2 head Lettuce, finely shredded (or cabbage)

• 1 Tomato, thinly sliced

• 1 ripe Avocado, sliced or mashed

• Mayonesa (or Mayonnaise)

• Pickled Red Onions

• Pickled or fresh Jalapenos

• 1 bunch Cilantro, chopped

Directions

1. Prep Everything First: Warm the refried beans, shred the lettuce, slice the tomato and avocado and chop the cilantro. Have all toppings ready to go.

2. Toast the Rolls: Butter the cut sides of the bolillos and toast them cutside down on a comal or skillet until golden crisp.

3. Build the Base: Spread mayonesa on the bottom half of each roll. Add a generous layer of warm refried beans.

4. Add the Meats: Layer the ham first then pile on the shredded pork.

5. Top it off: Add lettuce, tomato, pickled red onions, jalapeños, cilantro and avocado.

6. Melt the Cheese: Place the cheese directly on the hot comal or skillet. Set the top bun cutside down on the cheese. Once melted and crispy underneath, flip the bun and place it cheesy-side down onto the sandwich.

7. Serve: Press gently, slice if you like and serve hot with chips and salsa or queso.

8. Tips: Add a swipe of mustard or chipotle mayo for an extra kick; if your pork is cold warm it briefly on the comal with a splash of oil before assembling; Oaxaca cheese melts like a dream for that classic torta pull