Skip the boring deli sandwiches and whip up this incredible Pork Carnitas Torta instead!
I fell in love with tortas while working in the kitchens of Los Angeles, where I was constantly surrounded by the incredible flavors and techniques of Mexican cuisine. On my days off, I’d explore the local taquerias around East LA, but it was a tiny family-run place near Echo Park that served a pork carnitas torta that completely changed my perspective on what a sandwich could be. This isn’t just any sandwich; it’s a masterpiece of layered flavors and textures that represents everything I adore about authentic Mexican cooking.
Since moving to Florence a few years ago, I’ve had a hankering for pork torta. I tested out this recipe last week, and boy, was I impressed. Now it’s in my regular rotation. What I love most about my version is the homemade sauce. The savory tomato sauce brings depth and warmth; it might be a little extra work, but trust me, it’s absolutely worth every bite.
The tender, juicy carnitas, the creamy refried beans, the bright acidity from pickled onions, the homemade sauce, plus the salsa or chili sauce, all nestled in a crusty roll. It’s comfort food at its finest, perfect for lunch, dinner, or even wrapped up for an office meal that’ll make your coworkers incredibly jealous. This torta has become my go-to when I want to bring authentic Mexican flavors to my home kitchen.
Who invented the pork carnitas torta?
The simple answer is, we don’t know. However, its yummy components can be traced back through the years. The carnitas part is said to have been first created in Michoacán in western Mexico, where the Indigenous slow-cooking method led to super soft, easy-to-shred meat, with delicious crispy bits on the outside. Meanwhile, the rolls are the result of the French occupation of Mexico in the 19th century. Soon local bakers were making their own smaller versions of baguettes, which proved suitable vessels for holding a delicious mixture of saucy carnitas.
How do I store leftovers?
If you have any pork carnitas and sauce leftover, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend putting the pork carnitas in a skillet over medium heat for 3 to 5 minutes, stirring occasionally until warmed through and slightly crispy. Warm both sauces in a small saucepan over low heat for 2 to 3 minutes, stirring until heated through, and heat the refried beans in the microwave for 1 minute or in a small pan. Assemble your torta with the warmed components on fresh or lightly toasted bread rolls.
Serving suggestions
While these pork carnitas tortas are delicious on their own, they are even better when served with a few side dishes. I suggest pairing them with simple sides like this Jalapeño Coleslaw Recipe and some Pickled Carrots to add extra crunch and freshness to your meal. It would also pair wonderfully with this refreshing Avocado Salad and a pot of Refried Black Beans. Serve it for lunch or dinner, or wrap it up in parchment paper and bring it to the office for a delicious workday meal!
Ingredients
For The Tomato Sauce:
- 4 large Roma tomatoes halved
- 1/2 small white onion sliced
- 3 garlic cloves
- 1 bay leaf
- 3 black peppercorns
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Kosher salt to taste
- 1 tablespoon distilled white vinegar
- 1/3 cup chicken broth plus more, if needed
For Assembling The Sandwiches:
- 16 ounces cooked pork carnitas
- 4 large sandwich rolls
- 3/4 cup refried beans
- Salsa or chili sauce optional
- Pickled red onions for garnish
- Lime wedges for serving, optional
Instructions
- Make the tomato sauce by combining the Roma tomatoes, sliced onion, garlic, bay leaf, and peppercorns in a saucepan with water. Simmer for about 15 minutes until tomatoes soften.
- Remove the bay leaf and use a blender or food processor to blend the mixture with oregano, cumin, salt, vinegar, and chicken broth until smooth. Return to the pan and warm.
- In a separate pan, warm the pork carnitas until thoroughly heated.
- Cut the bread rolls in half, toast them lightly if you wish, and then spread a thin layer of warmed refried beans inside.
- Fill the bread with warm pork carnitas. Drizzle the tomato sauce and salsa or chili sauce (if using), then add a layer of pickled onions. If using, squeeze lime juice over the meat just before closing the sandwich.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment