Chipotle Pork Tortas
User Reviews
5
Chipotle Pork Tortas
Description
This recipe begins by seasoning pork chunks with salt and pepper and placing them in a slow cooker. The sauce is made by blending onion, chipotle peppers in adobo, lime juice, garlic, cumin, and cola until smooth. This mixture is poured over the pork and cooked on high for 3–4 hours or low for 7–8 hours, allowing the meat to become tender enough to shred easily.
After shredding the pork with forks and mixing it back into the sauce, the buns are sliced, buttered, and toasted until golden on a griddle or skillet. A spread of chipotle crema on the toasted bolillo adds moisture and smoky flavor. The shredded pork is layered on top, along with pickled onions, sliced avocado, and other fresh toppings like jalapeño, tomato, and lettuce.
The tortas combine smoky, spicy pork with creamy and tangy accouterments inside a crisp toasted bun, creating a satisfying handheld meal. It pairs well with casual dining and can accommodate varied toppings according to taste.
Nutrition estimates exclude bread and some toppings, which may affect calorie totals.
Ingredients
- 1 pound pork loin fat removed, cut into 2 inch chunks, boneless, or pork shoulder roast, fat removed
- ½ onion chopped, medium, about 1 cup
- 2 chipotle chile peppers in adobo sauce from a can
- ½ tablespoon lime juice
- 2 garlic chopped, large cloves
- ½ teaspoon cumin ground
- 1 oz cola coca cola, from a can
- salt
- ground black pepper
- 6 bolillo bun or sandwich rolls, split
- butter to toast the bread
- chipotle crema
Toppings
- avocado sliced
- onion pickled
- jalapeño sliced|sliced|shredded, like romaine
- tomato
- lettuce
Instructions
- Season meat generously with salt and pepper. Place meat in slow cooker.
- In a food processor or a blender, add the onion, chipotle peppers, lime juice, garlic, cumin and the coca cola. Cover and process until smooth.
- Pour cola mixture over pork.
- Cover and cook on high-heat setting for 3 to 4 hours or low-heat for 7 to 8 hours.
- Transfer a few pieces of meat to a small bowl and shred it using two forks. Return meat to the slow cooker and repeat process until all of the meat is shredded.
- Heat a griddle or large skillet. Slice the buns in the middle (long way) and spread butter inside. Toast until nice and golden.
- Spread some chipotle crema on both sides of the toasted bolillo.
- Add the shredded pork, and top it with pickled onions, sliced avocado and any other topping of your choice.
Notes
- Nutrition estimates do not include the torta bread or most toppings except mayonnaise.
- Choose boneless pork loin or shoulder with fat trimmed for best texture.
- Toast the bolillo buns with butter for added flavor and crunch.
- Chipotle crema enhances the smoky heat inside the sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tortas
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1torta | |
| Calories | 234kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 300mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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