Semi Homemade Crispy Carnitas Tortas
Mexican cuisine is another one of my favorites because of the food's ability to be many different textures and flavors all in one dish. It's pretty magical when done correctly. This next dish is made by my friend who prides himself on being the master of these tortas (and I admit it was pretty delicious). With the perfect meat, bread and fixings - it definitely is something I want to add to my monthly meals! I hope you enjoy this recipe and let me know what you think.
Ingredients: (for 4 servings)
1 lb of your favorite meat (marinated in your favorite Mexican spices)
1 large tomato - sliced
1 medium onion - sliced
1 Serrano pepper, diced
1/2 lb of queso fresco
1/2 lb of refried beans
2 limes
1 large avocado
4 pieces of raw cabbage
4 telera bread (found at Mexican markets)
Optional:
Extra Serrano peppers
Tapatio
Meat options:
Marinated carne asada
Carnitas
(found at Mexican markets or your grocery store meat counter)
First, lets make the onion, serrano, lime dressing that will top the ingredients. Take the slice onions, diced serranos and the juice of two limes and place into a mixing bowl. Let the ingredients marinade while you prepare the rest of the dish.
Preheat a cast iron pan. Cook your meat thoroughly, it's best if there is a bit of a char on the meat to hold the moisture of the torta's ingredients. Once the meat is cooking, start prepping the buns simultaneously.
Set a large skillet over medium-high heat. Cut the telera bread in half and spread both halves of each roll with mayonnaise, we even like to put mayonnaise on the tops of the buns. Brown both sides of the bread, mayonnaise-side down until golden to your liking.
Warm the refried bean in a bowl in the microwave, about 1 minute on High. You can either keep the meat in large pieces (or a whole steak, if used), or slice the meat into thin strips. Since I used carnitas, we just made sure to shred the pork before placing on the bread.
Spread a thin layer of beans on the bottom half of each roll, layer with your meat, avocado, tomato, and cabbage. Once assembled, add your onion and pepper dressing and then finally top with the queso fresco. If desired, top with some hits of tapatio, extra squirts of lime and enjoy!
Ingredients: (for 4 servings)
1 lb of your favorite meat (marinated in your favorite Mexican spices)
1 large tomato - sliced
1 medium onion - sliced
1 Serrano pepper, diced
1/2 lb of queso fresco
1/2 lb of refried beans
2 limes
1 large avocado
4 pieces of raw cabbage
4 telera bread (found at Mexican markets)
Optional:
Extra Serrano peppers
Tapatio
Meat options:
Marinated carne asada
Carnitas
(found at Mexican markets or your grocery store meat counter)
First, lets make the onion, serrano, lime dressing that will top the ingredients. Take the slice onions, diced serranos and the juice of two limes and place into a mixing bowl. Let the ingredients marinade while you prepare the rest of the dish.
Preheat a cast iron pan. Cook your meat thoroughly, it's best if there is a bit of a char on the meat to hold the moisture of the torta's ingredients. Once the meat is cooking, start prepping the buns simultaneously.
Set a large skillet over medium-high heat. Cut the telera bread in half and spread both halves of each roll with mayonnaise, we even like to put mayonnaise on the tops of the buns. Brown both sides of the bread, mayonnaise-side down until golden to your liking.
Warm the refried bean in a bowl in the microwave, about 1 minute on High. You can either keep the meat in large pieces (or a whole steak, if used), or slice the meat into thin strips. Since I used carnitas, we just made sure to shred the pork before placing on the bread.
Spread a thin layer of beans on the bottom half of each roll, layer with your meat, avocado, tomato, and cabbage. Once assembled, add your onion and pepper dressing and then finally top with the queso fresco. If desired, top with some hits of tapatio, extra squirts of lime and enjoy!
Enjoy!
XX
Kathy
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