1/1 Photo of Pork & Cheddar Torta
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.
My Private Note
Units: US | Metric
- 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
- 1Pan-fry pork chops until nicely browned.
- 2Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
- 3While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
- 4Refrigerate until cooled.
- 5To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
- 6Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
- 7Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
- 8Sprinkle liberally with black pepper.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Pork & Cheddar Torta
Serving Size: 1 (416 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 664.3
- Calories from Fat 253
- Total Fat 28.2 g
- Saturated Fat 9.7 g
- Cholesterol 151.4 mg
- Sodium 585.0 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 3.8 g
- Sugars 3.2 g
- Protein 60.6 g
The following items or measurements are not included: