PORK & CHEDDAR TORTA

Pork & Cheddar Torta image

Provided by EdsGirlAngie

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

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.