Torta with Carnitas
A hearty Mexican sandwich featuring slow-cooked carnitas, refried beans, avocado, pickled jalapeños, and queso fresco on a crusty bolillo roll. This authentic torta is packed with robust flavors and textures.
Ingredients
- 4 bolillo rolls (or French rolls), split lengthwise
- 1 lb prepared carnitas (slow-cooked pork), warmed
- 1 cup refried beans, warmed
- 2 ripe avocado, sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup pickled jalapeños, sliced
- 2 tomato, sliced
- 1/2 cup fresh cilantro, leaves only
- 1/2 red onion, thinly sliced
- 1/4 cup Mexican crema (or sour cream)
- 2 lime, cut into wedges
- 1/4 cup mayonnaise
Instructions
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1
If desired, toast 4 split lengthwise bolillo rolls (or French rolls) lightly until just crisp on the outside but still soft inside.
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2
Spread 1/4 cup mayonnaise on the top half of each roll and 1 cup warmed refried beans on the bottom half.
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3
Layer 1 lb warmed prepared carnitas (slow-cooked pork) on top of the refried beans, followed by slices of 2 sliced ripe avocado and 2 sliced tomato.
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4
Top with 1/2 thinly sliced red onion, 1/4 cup sliced pickled jalapeños, crumbled 1/2 cup crumbled queso fresco, and 1/2 cup leaves only fresh cilantro.
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5
Drizzle with 1/4 cup Mexican crema (or sour cream) and a squeeze of 2 lime juice.
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6
Close the sandwich, press lightly, and cut in half diagonally.
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7
Serve immediately with extra lime wedges on the side.