Best Achiote Pork Torta Sandwiches Recipes

PORK & CHEDDAR TORTA

Pork & Cheddar Torta image

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.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

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 tomatoes, sliced
lettuce
chopped cilantro
onion
1 bit mayonnaise (or Mexican crema, or sour cream)
lots black pepper

Steps:

Pan-fry pork chops until nicely browned.
Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
Refrigerate until cooled.
To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
Sprinkle liberally with black pepper.

ACHIOTE PORK TORTA - (SANDWICHES)

Achiote Pork Torta - (Sandwiches) image

These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge.

Provided by cookiedog

Categories Lunch/Snacks

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 large garlic cloves, minced
2 tablespoons white vinegar, plus more to thin the marinade if necessary
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 1/2 ounces achiote paste (available in Latin markets- it comes in a small, dark-red brick)
10 fresh cilantro stems
2 lbs boneless pork butt or 2 lbs pork shoulder
6 large soft white sandwich buns or 6 large a baguette
sliced asadero cheese (I used provolone) or chihuahua cheese (I used provolone)
shredded lettuce or cabbage
sliced ripe roma tomato
naked guacamole (see Naked Guacamole)
sliced red onion
pickled jalapeno pepper
hot salsa (optional) or other salsa (optional)

Steps:

In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the achiote and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
Cut the meat into lenghtwise slices 1/2 to 3/4 inch thick. Lay the meat between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
Remove the meat from the marinade and shake off as much of the paste as possible. Place the meat on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the meat doesn't burn or cook too quickly; if it does, move it to a cooler part of the grill. The meat is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the meat will dry out. (I used my George Foreman grill and just made sure to wipe it with a paper towel between batches) Set the meat aside, loosely covered with foil.
To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, meat, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.

Nutrition Facts : Calories 464.4, Fat 25.7, SaturatedFat 8.7, Cholesterol 99.8, Sodium 494.7, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 32.7

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What is Achiote Pork Torta Sandwiches Recipe? Achiote pork torta sandwich is a Mexican delicacy that originated in the Puebla and Oaxaca regions. It is a simple yet delicious sandwich that is prepared with tender and juicy pork meat seasoned with achiote paste, a blend of spices like annatto, garlic, coriander, and cumin. The pork meat is marinated in achiote paste and citrus juice, which imparts a bold and tangy flavor to the sandwich. The sandwich is then layered with refried beans, sliced avocado, pickled onions, tomato, and lettuce, making it a complete meal that is satiating and delicious. The torta bread, which is a type of sandwich bread in Mexican cuisine, is crispy on the outside and soft on the inside, making it perfect for this sandwich. It can be toasted, grilled, or fried to add an extra crispiness to the sandwich. Here are some reasons why you should try the achiote pork torta sandwich recipe: 1. Unique flavors and spices The achiote paste used in this recipe is a mix of various spices, which gives the pork meat a unique and flavorful taste. These spices add a rich and flavorful depth to the sandwich, making it a must-try dish. 2. Easy to make The achiote pork torta sandwich recipe is easy to make, and the ingredients are easily available in most supermarkets. 3. Nutritious and filling The sandwich is loaded with protein, fiber, healthy fats, and essential nutrients like vitamins and minerals, making it a nutritious and filling meal that can keep you satisfied for a long time. 4. Versatile You can customize the sandwich to suit your taste buds by adding extra toppings like cheese, jalapeno, or your favorite sauce. You can also make the sandwich vegetarian by using grilled veggies or tofu instead of pork meat. Here are some tips to keep in mind while making achiote pork torta sandwich: 1. Use quality pork meat that is lean and tender for optimal texture and taste. 2. Marinate the pork meat for at least four hours to allow the spices to penetrate and infuse the meat with flavor. 3. Grill, roast, or bake the pork meat to get the perfect texture and flavor. 4. Use fresh ingredients like avocado, lettuce, tomato, and onion to get the best taste and texture. 5. Toast or grill the torta bread to get the perfect crispiness while keeping the bread moist on the inside. In conclusion, the achiote pork torta sandwich recipe is a simple, delicious, and nutritious meal that is unique, flavorful, and versatile. It is easy to make, and you can customize it to suit your taste buds by adding your favorite toppings. So, give it a try and enjoy this traditional Mexican delicacy at home.

Achiote is a popular spice used in the cuisine of Latin America, particularly in Mexico and Central America. One of the most delicious ways to enjoy achiote is through Achiote Pork Torta Sandwiches. These hearty sandwiches are perfect for lunch or dinner and can be served with a variety of side dishes. If you're planning to make Achiote Pork Torta Sandwiches at home, here are some valuable tips to help you make the perfect sandwich.

Tip 1: Choose the Right Cut of Meat

Choosing the right cut of meat is essential when making Achiote Pork Torta Sandwiches. Pork shoulder or Boston butt are the best cuts of meat to use. These cuts have a good amount of fat, which adds flavor and makes the meat tender. When buying pork for your sandwich, look for meat that's nicely marbled with fat. This will ensure that the meat is juicy and tender when cooked.

Tip 2: Marinate the Pork Overnight

Marinating the pork overnight is essential to getting the perfect flavor in your Achiote Pork Torta Sandwiches. The achiote paste used in the marinade adds a beautiful red color to the pork and makes it incredibly flavorful. To make the marinade, mix achiote paste, lime juice, garlic, cumin, and oregano in a large bowl. Cut the pork into cubes, add it to the marinade, and mix well. Cover the bowl with plastic wrap and refrigerate overnight.

Tip 3: Cook the Pork Slowly

Cooking the pork slowly is the key to getting tender, juicy meat in your Achiote Pork Torta Sandwiches. You can cook the pork in a slow cooker or in the oven. If using a slow cooker, cook the pork on low heat for 8 hours or until the meat is tender and falls apart easily. If using an oven, preheat the oven to 325°F. Place the pork in a baking dish and cover it with foil. Cook the pork in the oven for 3-4 hours or until it's tender and falls apart easily.

Tip 4: Toast the Bread

Toasting the bread is essential to getting the perfect crispy texture in your Achiote Pork Torta Sandwiches. You can use any type of bread for your sandwich, but traditional torta bread is ideal. To toast the bread, preheat a griddle or pan over medium heat. Cut the bread in half and place it on the griddle or pan, cut-side down. Toast the bread until it's golden brown and crispy.

Tip 5: Add Toppings and Sauces

Adding toppings and sauces is the final step in making your Achiote Pork Torta Sandwiches. Traditional toppings include sliced avocados, onions, tomatoes, and lettuce. You can also add cheese, jalapeños, and cilantro. For the sauce, you can use a variety of options, such as chipotle mayonnaise, salsa, or hot sauce. Spread the sauce on the bread before adding the toppings.

Conclusion

Making Achiote Pork Torta Sandwiches at home is a delicious and satisfying meal that's perfect for any occasion. By following these valuable tips, you'll be able to make the perfect sandwich every time. Choose the right cut of meat, marinate the pork overnight, cook it slowly, toast the bread, and add your favorite toppings and sauce. With these tips, you're sure to impress your friends and family with your Achiote Pork Torta Sandwiches!