A Mexican Torta de Carnitas is a hearty and satisfying sandwich that combines crispy, tender carnitas with a variety of fresh and bold toppings, all nestled inside a soft, toasted bolillo or telera roll. This traditional Mexican sandwich is filled with slow-cooked pork that’s been shredded and caramelized for maximum flavor, then topped with refried beans, creamy avocado, spicy pickled jalapeños, and fresh cilantro. Each bite is a perfect balance of rich, savory meat and refreshing toppings, making it an ideal meal for lunch, dinner, or a festive gathering.
Ingredients:
- 1 pound carnitas (slow-cooked pork, shredded)
- 4 bolillo or telera rolls, sliced in half
- 1/2 cup refried beans (warm)
- 1 avocado, sliced
- 1/4 cup pickled jalapeños
- 1/4 cup sliced onions (optional)
- 1/4 cup fresh cilantro leaves
- 1/4 cup crumbled queso fresco (optional)
- 1 tablespoon mayonnaise
- 1 tablespoon butter
- Lime wedges (for serving)
Instructions:
- Prepare the rolls: Slice the bolillo or telera rolls in half and lightly spread mayonnaise on one side. Heat a skillet or griddle over medium heat and melt the butter. Toast the rolls, cut side down, until golden and crispy.
- Heat the carnitas: Warm the shredded carnitas in a skillet over medium heat until crispy on the edges and heated through. You can add a little oil to the pan for extra crispiness.
- Assemble the tortas: Spread a layer of warm refried beans on the bottom half of each toasted roll. Top with a generous amount of carnitas, followed by slices of avocado, pickled jalapeños, onions (if using), cilantro, and crumbled queso fresco.
- Serve: Place the top half of the roll on each sandwich and press gently. Serve with lime wedges on the side for an extra burst of citrus flavor.
This Mexican Torta de Carnitas is packed with rich, savory flavors and fresh toppings, making it a satisfying meal that showcases the best of Mexican street food!
