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Tortas de chilorio

Tortas de Chilorio

Savory Mexican pork sandwich
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Lunch, Main Course, Sandwich
Servings 6 sandwiches

Ingredients
  

For the pork:

  • 1.5-2 lbs boneless pork shoulder cut into a few large pieces
  • salt
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves

For the adobo:

  • 3 dried ancho chiles stemmed and seeded
  • 1 dried pasilla chile stemmed and seeded
  • 2 dried mulato chiles stemmed and seeded
  • 3/4 cup white vinegar
  • 1/2 bunch flat leaf parsley or cilantro
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • salt
  • 1/4 cup canola oil for cooking

For the salsa:

  • 2 jalapenos stemmed and seeded
  • 4 medium tomatillos husked and washed
  • 1 tsp kosher salt

For the sandwiches:

  • 6 teleras cut in half
  • 1/4 green cabbage thinly sliced
  • 1/2 cup sour cream or Mexican crema
  • 1 1/2 cups shredded monterey jack cheese
  • 1 1/2 avocados sliced
  • 1 1/2 cups refried beans thinned with a little water and warmed

Instructions
 

For the pork:

  • Season pork with salt and place into a large oven safe pot, add enough water just to cover and season water with some salt, onion, bay leaves and garlic. Bring to a boil and then cover and transfer to a 300 oven and bake until very tender. About 2-2.5 hours. Add more water as needed when cooking so that pork is mostly covered. Cool and shred the meat and reserve until needed.

For the adobo:

  • Pour boiling water over the chiles and allow to soften 30 minutes. Remove them from the water and place in a small blender cup, reserving water in case you need it. Add vinegar, parsley, garlic, oregano, cumin and a pinch of salt. Blend until smooth but still a little thick. If too thick, add a little soaking water. Heat oil in a sauce pan over medium and add the adobo. Fry, stirring, for a few minutes until darkened and fragrant. Cool and store until ready to use.

For the salsa:

  • Blend ingredients in a blender jar until still slightly chunky. Season with salt.

For the cabbage:

  • Shred and mix with the sour cream. Season with salt.

To make the sandwiches:

  • Heat oven to 350. Cut rolls in half and top with shredded cheese. Combine the pork and adobo in a skillet and heat over medium low until hot. Bake rolls until cheese is melted and the rolls are lightly toasted. Heat up the beans Spread the beans over the bottom half and top with warmed pork. Add some of the cabbage, the avocado and top with some of the salsa. Close up and cut in half. Serve with extra salsa.
Keyword Lunch, Main Dish, Mexican, Pork, Sandwich
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