🌶️ Mexican Pork Adobada Torta 🥖
Recipe By: @nolimitcooking
🌮 Fun Fact: The Mexican torta has countless regional personalities! Guadalajara even has a famous *torta ahogada*, a pork-filled sandwich drenched in a spicy tomato-based sauce.
🎥 WATCH The Video
🛒 What You'll Need
For the Pork Adobada
2½ pounds boneless country-style pork ribs or pork butt, finely chopped
½ cup pineapple chunks
3 dried guajillo chiles, rehydrated, stemmed, and seeded
1 dried pasilla-ancho chile, rehydrated, stemmed, and seeded
1 ounce achiote paste
2 garlic cloves, smashed
¼ cup distilled white vinegar
¼ cup pineapple or orange juice
2 tablespoons cooking oil
2 teaspoons salt
½ teaspoon crushed black pepper
⅛ teaspoon ground cinnamon
For the Torta
8–10 fresh telera rolls
Approximately 4 ounces cooked pork adobada per sandwich
Shredded melting cheese, such as Oaxaca or Monterey Jack
Guacamole
Finely chopped cilantro and onion
Fresh pico de gallo
Pickled jalapeños
Shredded lettuce
Crumbled cotija cheese
*Serves approximately 8–10. Cooking method adapted for the home kitchen from the creator's ingredient list.*
👨🍳 Step By Step
1️⃣ Make the Adobada Marinade
Blend the rehydrated chiles, pineapple, achiote paste, garlic, vinegar, juice, oil, salt, pepper, and cinnamon until smooth. Add a splash of water if needed to help everything blend.
2️⃣ Marinate the Pork
Combine the finely chopped pork with the marinade, coating every piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to develop those deep chile and pineapple flavors.
3️⃣ Fire Up the Griddle
Heat a lightly oiled griddle or large skillet over medium-high heat. Cook the pork in batches, stirring occasionally until cooked through, beautifully browned, and caramelized around the edges.
4️⃣ Toast That Telera!
Slice your telera rolls horizontally. Place the cut sides on the hot griddle until lightly golden. This gives your torta just enough crunch while keeping that soft, pillowy center.
5️⃣ Build Your Masterpiece
Spread guacamole generously across the bottom half of your toasted roll. Pile on the hot pork adobada, shredded melting cheese, chopped cilantro and onion, pico de gallo, pickled jalapeños, lettuce, and crumbled cotija.
6️⃣ Close, Press & Enjoy!
Place the top half of the telera over your masterpiece and give it a gentle press. Slice in half and serve while the pork is hot and the cheese is melty.
7️⃣
The Taco Tuesday Take: The best tortas are unapologetically loaded. Fresh bread, big flavors, and a little salsa dripping down your fingers. That's the whole point. 🌶️
