Entree: Mexico – Mexican Street Food Classics – Tortas (Mexican crusty-roll sandwich filled with seasoned shredded pork, refried beans, avocado, cheese, and fresh toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 4 bolillo or telera rolls, about 4.5 oz (125 g) each
- 1 1/2 lb (680 g) pork shoulder, trimmed (for carnitas)
- 1 cup (240 ml) orange juice
- 1/2 cup (120 ml) water
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (8 g) coarse salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (250 g) canned refried beans, warmed
- 1/4 cup (60 ml) mayonnaise
- 2 ripe avocados, sliced, about 8 oz (225 g) total
- 4 oz (115 g) queso fresco or Oaxaca, crumbled or sliced
- 1 medium tomato, sliced
- 1 small white onion, thinly sliced
- 1/4 cup (60 ml) pickled jalapeños (escabeche)
- 1/4 cup (4 g) chopped fresh cilantro
- Lime wedges, for serving

Instructions

1. Preheat oven to 300°F (150°C). In a Dutch oven or heavy ovenproof pot, place the pork shoulder and add orange juice, water, quartered onion, smashed garlic, bay leaves, cumin, 1 tsp (5 g) salt, and pepper. Bring to a simmer on the stovetop.
2. Cover and transfer to the oven. Braise 1.5–2 hours until pork is very tender and easily shredded. Remove pork, shred with forks, and discard bay leaves and large pieces of onion.
3. To crisp the carnitas (optional but traditional): spread shredded pork on a rimmed baking sheet, sprinkle remaining 1/2 tsp (3 g) salt, and roast at 425°F (220°C) 10–15 minutes until edges are browned and crisp, tossing once.
4. Split rolls and toast cut sides lightly on a skillet or under broiler. Spread mayonnaise on both cut sides and warm each roll briefly. Spread a thin layer of warm refried beans on the bottom half of each roll.
5. Assemble: layer a generous portion of carnitas, avocado slices, crumbled queso fresco, tomato slices, raw onion, pickled jalapeños, and cilantro. Squeeze a little lime juice over the filling.
6. Close the torta, press lightly, cut in half if desired, and serve immediately while warm.