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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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In Mexico, a torta is your basic sandwich. I made this one with lime-marinated pork plus the traditional refried beans, peppers and other toppings. A slice of Cheddar cheese tops it off perfectly. Or for a delicious change, follow the same basic procedure but use chicken breast, refried black beans and Monterey Jack cheese. Ingredients:
2 crusty rolls, toasted (the traditional roll is a telera , but a hoagie or french bread roll is just fine) |
2 center-cut pork chops |
1 lime, juice of |
1/2 cup water or 1/2 cup chicken broth |
4 tablespoons refried beans |
2 jalapeno chiles, sliced (use fresno chiles if you like it on the mild side) |
1 small tomato, sliced |
lettuce |
chopped cilantro |
onion |
1 bit mayonnaise (or mexican crema, or sour cream) |
lots black pepper |
Directions:
1. Pan-fry pork chops until nicely browned.
2. Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
3. While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
4. Refrigerate until cooled.
5. To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
6. Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
7. Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
8. Sprinkle liberally with black pepper.
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