Tortas are the classic Mexican sandwich with so many variations just like with tacos. Every different region in Mexico has their own Torta version. If you go to any “loncheria” (luncheonette), you will see that you can get what you prefer: ham, chicken, chorizo, milanesa (breaded steak), cheese, beans, pork, etc.
The other day I went to my Fry’s Food grocery store and saw pork shoulder roast on sale. I decided right then and there that it was time for me to prepare you my favorite type of tortas: Chipotle Pork. These are so good and so easy to make that I have no doubt you’ll be hooked.
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! 🙂
You’ll love the chipotle mayo and I’m sure you’ll find other uses for it (hamburgers anyone??). I strongly recommend the onions as they add a very nice crunch to the torta. If you like very spicy food, you can add more chipotle to the pork or add sliced jalapeños to the torta as a topping.
Enjoy my friends!
Recipe adapted from BHG
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PinIngredients
- 1 to 1 1/2 pound boneless pork shoulder roast
- 1/2 medium onion, chopped
- 2 canned chipotle chile peppers in adobo sauce*
- 1/2 tablespoon lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 12 ounce can cola
- Salt and ground black pepper
- 6 bolillos or sandwich rolls split and toasted
- Toppings:
- Sliced avocado
- Cebollas curtidas (pickled onions) (See recipe below)
- Chipotle Mayonnaise (See recipe below)
- –
- FOR THE CEBOLLAS CURTIDAS
- 1 red onion, cut into 1/2-inch slices
- 2 tablespoons orange juice
- 4 tablespoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cracked black pepper
- –
- FOR THE CHIPOTLE MAYONNAISE
- 1/2 cup mayonnaise
- 1 chipotle in adobo sauce
- 1/2 tablespoon adobo sauce
- 1 teaspoon lime, juice
- Salt and freshly ground black pepper
Instructions
- Trim excess fat from meat and cut into 2 inch squares. 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 half of the cola. Cover and process until smooth. Add the remaining cola and stir until combined well.
- Pour cola mixture over pork.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 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.
- Toast the buns (optional) and spread chipotle mayonnaise on cut sides. Add the shredded pork, and top it with cebollas curtidas and sliced avocado.
- FOR THE CEBOLLAS CURTIDAS
- Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.
- In a medium bowl combine onion, orange juice, lime juice, salt, oregano, garlic powder, and pepper. Cover and chill at least 2 hours before serving.
- FOR THE CHIPOTLE MAYONNAISE
- Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Looks delicious I’m trying this on our halloween party