Mexican Pork Carnitas Torta

This type of torta was sold at a street food stand in my hometown of Tampico, Tamaulipas, many years ago. The stand was located at the corner of the municipal market one block from the Maritime Terminal; it was a busy area since the train station was also close by. For some reason, these sandwiches were only sold in the evenings.



Sometimes my dad would buy some tortas to bring home for dinner, but since we didn’t live close to that area, the sandwiches were already cold when my father arrived home. We still enjoyed them anyway, since it wasn’t very often that we got to have them. Nowadays, I prefer to have them cold, just to go back in time to those moments with my dad!



One of the things that made this sandwich so special was the salsa. Local sandwich vendors always offered their own bottled salsa, found alongside the traditional pickled jalapeños and carrots used to spice up the sandwich. I posted the recipe for the red-hot bottled sauce last week and you can find the link HERE , but you can also use a store-bought red sauce. It really changes the whole flavor of the sandwich.

In Mexico, tacos are the number one favorite street food, but tortas are in second place. Kids take them to school for lunch, since most schools don’t offer a cafeteria service.

How to make Pork Carnitas Torta

Other types of bread to use French or Italian bread. The bread I used for these pictures is from my local Sprouts grocery store. Carnitas Recipe



DIRECTIONS:

JUMP TO FULL INSTRUCTIONS



Cut the rolls in half lengthwise, and remove some of the crumbs from the middle of the bread. (Please check the ingredients list below)

Heat a griddle over medium-high heat. When hot, place the rolls upside down to warm. This will take about 1 minute, then remove.

Spread mayonnaise on one side of each roll and beans on the other.

Divide the carnitas between the two bottom sides of the rolls. Top the meat with the shredded cabbage, tomato, and onion slices. Finally, place the tops of the bread on the sandwiches.

Mexican pork carnitas torta In Mexico, tacos are the number one favorite street food, but tortas are in second place. Kids take them to school for lunch, since most schools don’t offer a cafeteria service. Mexican Pork Carnitas Torta. 5 from 3 votes Print Pin Add to Collection Go to Collections Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2 Calories: 562 kcal Author: Mely Martínez – Mexico in my Kitchen Ingredients 8 ounces Pork Carnitas shredded (about 1 1/2 cups)* 8 ounces Pork Carnitas shredded (about 1 1/2 cups)*

2 Crusty bolillos or teleras; you can use Kaiser rolls too.** 2 Crusty bolillos or teleras; you can use Kaiser rolls too.**

4 tomato slices 4 tomato slices

2 onion slices 2 onion slices

½ cup of cabbage finely sliced ½ cup of cabbage finely sliced

2 Tablespoons mayonnaise 2 Tablespoons mayonnaise

6 Tablespoons refried beans 6 Tablespoons refried beans

A few drops of hot red bottled sauce A few drops of hot red bottled sauce Instructions Cut the rolls in half lengthwise, and remove some of the crumbs from the middle of the bread.

Heat a griddle over medium-high heat. When hot, place the rolls upside down to warm. This will take about 1 minute, then remove.

Spread mayonnaise on one side of each roll and beans on the other.

Divide the carnitas between the two bottom sides of the rolls. Top the meat with the shredded cabbage, tomato, and onion slices. Finally, place the tops of the bread on the sandwiches. Notes * You can also use baked pork or cooked pork meat. Nutrition Serving: 1 Sandwich | Calories: 562 kcal | Carbohydrates: 37 g | Protein: 36 g | Fat: 28 g | Saturated Fat: 7 g | Cholesterol: 107 mg | Sodium: 745 mg | Potassium: 498 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 35 IU | Vitamin C: 6.9 mg | Calcium: 95 mg | Iron: 4 mg Have you made this recipe? Let me know on Instagram Tag @mexicoinmykitchen and hashtag me #mexicoinmykitchen Recipe in spanish https://www.mexicoenmicocina.com/torta-de-carnitas/

If you want your torta to be crispy, place on the hot griddle again, making sure the tops don’t fall off and add some butter or oil to the griddle. Heat the tortas, while pressing down with a spatula, turning once for about 1-2 minutes per side.

To serve, drizzle with some hot bottled sauce or add some pickled carrots.

Enjoy!

Provecho!

Mely Martinez,

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More recipes:

Mexican Pork Ribs in Adobo

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Leftover Tacos Recipe