Chipotle Pork Tortas

These Chipotle Pork Mexican Tortas are loaded with flavors, topped with avocado and pickled onions. Cooked in a slow cooker making it perfect for meal prep and freezer friendly.

If you like sandwiches you will LOVE Tortas! Just ask my hubby ☺️ They're the classic Mexican sandwich with so many variations just like tacos. ALWAYS loaded with layers of amazing flavors.

Every different region in Mexico has their own Torta version. If you go to any "loncheria" (luncheonette), you'll be able to get your favorite kind: ham, chicken, chorizo, milanesa, cheese, beans, pork, etc.

These are so good and so easy to make that I have no doubt you'll be hooked.

The Ingredients

The key to keeping these Mexican Tortas healthish is to choose lean pork. And my favorite pork to use is pork loin as it naturally has less fat. You can choose any other type of pork but just remove the excess fat prior to cooking it.

• 1 pound boneless pork loin or pork shoulder roast (fat removed).
• 1/2 medium onion chopped (about 1 cup)
• 2 chipotle chile peppers in adobo sauce from a can
• 1/2 tablespoon lime juice
• 2 large garlic cloves
• 1/2 teaspoon ground cumin
• 1 - 12 ounce can coca cola
• Salt and ground black pepper
• 6 bolillos or sandwich rolls
• Butter for the bolillos

Make the Tortas

The best part is that you can prepare the pork in a slow cooker and most of the work will be done without any stress! I'm all for that! 🙂

• Season meat generously with salt and pepper. Place meat in slow cooker.
• In a food processor or a blender, add the onion, chipotle peppers, lime juice, garlic, cumin and the coca cola. Cover and puree until smooth.

• Pour the pureed mixture over the pork and mix to incorporate well.
• Cover and cook on high-heat setting for 3 to 4 hours or low-heat for 7 to 8 hours.
• Transfer a few pieces of meat to a small bowl and shred it using two forks. Return meat to the slow cooker and repeat process until all of the meat is shredded.

• Heat a griddle or large skillet. Slice the buns in the middle (long way) and spread butter inside. Toast until nice and golden.
• Spread some chipotle crema on both sides of the toasted bolillo.
• Add the shredded pork, and top it with pickled onions, sliced avocado and any other topping of your choice (see below).

The toppings

• Chipotle Crema this spread is a must! You'll love the delicious creaminess it adds to the Torta.
• I strongly recommend my Mexican Pickled Onions as they'll add a very nice crunch to it.
• Pickled Jalapeños - almost a must 😉
• Sliced avocados - definitely a must!
• Sliced tomatoes - optional
• Shredded lettuce like romaine - very optional (I don't use it but if you like it go ahead!)

What to serve with Tortas

• Veggies. These Calabacitas are perfect to add more veggies to this dish.
• Beans. A side of Frijoles Puercos would be delicious with tortas.
• Onions. For a fun and tasty side, try these Cebollitas Asadas.
• Margarita. Pour yourself a tasty Margarita, and call it done!

Buen Provecho my friends!

Chipotle Pork Tortas

Course: Lunch

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 6 tortas

Calories: 234kcal

Author: Ana Frias

These Chipotle Pork Mexican Tortas are loaded with flavors, topped with avocado and pickled onions. Cooked in a slow cooker making it perfect for meal prep and freezer friendly.

Print Recipe

Ingredients

• 1 pound boneless pork loin or pork shoulder roast (fat removed) fat removed, cut into 2 inch chunks.
• 1/2 medium onion (about 1 cup) chopped
• 2 chipotle chile peppers in adobo sauce from a can
• 1/2 tablespoon lime juice
• 2 large garlic cloves chopped
• 1/2 teaspoon ground cumin
• 1 12 oz coca cola can
• Salt and ground black pepper
• 6 bolillos or sandwich rolls split
• Butter to toast the bread
• This Chipotle Crema

Toppings

• Sliced avocado
• Pickled onions
• Sliced jalapeños, sliced tomatoes, shredded lettuce (like romaine)

Instructions

• Season meat generously with salt and pepper. Place meat in slow cooker.
• In a food processor or a blender, add the onion, chipotle peppers, lime juice, garlic, cumin and the coca cola. Cover and process until smooth.
• Pour cola mixture over pork.
• Cover and cook on high-heat setting for 3 to 4 hours or low-heat for 7 to 8 hours.
• Transfer a few pieces of meat to a small bowl and shred it using two forks. Return meat to the slow cooker and repeat process until all of the meat is shredded.
• Heat a griddle or large skillet. Slice the buns in the middle (long way) and spread butter inside. Toast until nice and golden.
• Spread some chipotle crema on both sides of the toasted bolillo.
• Add the shredded pork, and top it with pickled onions, sliced avocado and any other topping of your choice.

Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. The calorie count does not include the torta bread or any other topping. However, Mayonnaise has been counted for. 

Nutrition

Serving: 1torta | Calories: 234kcal | Carbohydrates: 10g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 300mg | Fiber: 2g | Sugar: 7g

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