ACHIOTE PORK TORTA - (SANDWICHES)
These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the achiote and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
- Cut the meat into lenghtwise slices 1/2 to 3/4 inch thick. Lay the meat between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
- Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
- Remove the meat from the marinade and shake off as much of the paste as possible. Place the meat on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the meat doesn't burn or cook too quickly; if it does, move it to a cooler part of the grill. The meat is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the meat will dry out. (I used my George Foreman grill and just made sure to wipe it with a paper towel between batches) Set the meat aside, loosely covered with foil.
- To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, meat, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.
Nutrition Facts : Calories 464.4, Fat 25.7, SaturatedFat 8.7, Cholesterol 99.8, Sodium 494.7, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 32.7
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS
Recipe courtesy Eduardo Rivera Tortas are a traditional Mexican sandwich with layers of flavors and ingredients stacked on a big fluffy roll known as a bolillo, tortero or pan francés depending on the region. This torta fuses in some Asian flavors all wrapped around a succulent marinated pork loin. [This recipe requires some advance prep, well worth it for this incredible sandwich.]
Provided by Food.com
Categories Lunch/Snacks
Time 4h
Yield 6 serving(s)
Number Of Ingredients 45
Steps:
- Chiles Curtidos (Pickled Vegetables):.
- Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
- In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
- Pork:.
- Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
- To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
- Refried Black Beans:.
- Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
- Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
- In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
- Cilantro Aioli:.
- Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
- Sandwich Assembly:.
- Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.
Nutrition Facts : Calories 1796.9, Fat 112.8, SaturatedFat 14.6, Cholesterol 80.2, Sodium 2082.3, Carbohydrate 164, Fiber 14.7, Sugar 93.5, Protein 40.8
CILANTRO-CUCUMBER TZATZKI SAUCE FOR RED HOT CHILE-RUBBED PORK SKEWERS
Provided by Food Network
Time 15m
Yield 1 1/4 Cup
Number Of Ingredients 7
Steps:
- To make the sauce, whisk all the ingredients together in a small bowl. Cover and refrigerate until needed.
PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE
Slow cooking blends the flavors.
Provided by Food Network
Time 1h40m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
PORK & CHEDDAR TORTA
In Mexico, a torta is your basic sandwich. I made this one with lime-marinated pork plus the traditional refried beans, peppers and other toppings. A slice of Cheddar cheese tops it off perfectly. Or for a delicious change, follow the same basic procedure but use chicken breast, refried black beans and Monterey Jack cheese.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pan-fry pork chops until nicely browned.
- Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
- While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
- Refrigerate until cooled.
- To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
- Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
- Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
- Sprinkle liberally with black pepper.
CHILE-LIME PORK TORTAS
Take tortas to the next level with this Chile-Lime Pork Tortas recipe. Fill ciabatta sandwich rolls with avocado, tomatoes, pepper jack and zesty pork roast when you make these delicious Chile-Lime Pork Tortas.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to broil.
- Place roll halves, cut sides up, on baking sheet; cover bottom halves of rolls with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and rolls are lightly toasted. Remove from broiler.
- Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of rolls.
- Slice Chile-Lime Pork Roast; place on bottom halves of rolls. Cover with tomatoes and tops of rolls.
Nutrition Facts : Calories 700, Fat 30 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
CILANTRO-LIME MARINATED GRILLED CHICKEN
I came up with this cilantro-lime marinated grilled chicken when I was craving Mexican food one night. Try using the marinade on pork tenderloin or beef flank steak. Amazing! Use one recipe of marinade per pound of meat.
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
- Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 10.2 g, Cholesterol 64.6 mg, Fat 30.9 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 2.8 g, Sodium 867.3 mg, Sugar 5.8 g
CURTIDO
Make and share this Curtido recipe from Food.com.
Provided by Valeria
Categories Vegetable
Time 2h20m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Place the cabbage in boiling water for no more than one minute. Discard the water.
- Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
- Let chill in refrigerator at least two hours before serving.
More about "marinated pork tortas with cilantro aioli chiles curtidos recipes"
HOW TO MAKE PORK TORTAS AT HOME: PORK TORTA RECIPE
From masterclass.com
Estimated Reading Time 4 mins
- 1. Place the pork shoulder in a large Dutch oven and season generously with salt. Add enough water to cover and then add sliced onion, garlic cloves, bay leaf, cumin, Mexican oregano, black peppercorns, and chipotle chiles. Add 2 inches of water. Bring to a boil, then reduce to a simmer and cook, covered, until tender, about 1 hour. Drain the liquid and discard.
- 2. Once the pork is tender, allow it to rest until cool enough to touch. Then shred, or pull, the meat using a fork or your hands.
- 3. Fry the pulled pork on a griddle or in a pan over medium-high heat in oil or lard until you have some crispy edges. Alternatively, spread the shredded pork on a baking sheet and broil until crisp in places.
- 4. Slice the bread in half and toast on both sides, either in the pan that you crisped the pork in or in the broiler. Spread both sides with mayonnaise. Add shredded pork, avocado, lettuce, cheese, and hot sauce. Place the other half of the roll on top of the sandwich and serve warm.
CILANTRO LIME PORK CHOP MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
EASY PORK TACOS RECIPE FEATURING CILANTRO AIOLI
From majhofftakesawife.com
CILANTRO AND LIME PORK CHOP MARINADE | RECIPE - THE …
From theanthonykitchen.com
CHILE-LIME PORK - BETTER HOMES & GARDENS
From bhg.com
CHILE-MARINATED PORK TENDERLOIN - SAN PASQUAL’S KITCHEN
From sanpasqualskitchen.com
PORK MILANESE TORTA - CARNE AND PAPAS
From carneandpapas.com
RECIPE: PERFECT FILIPINO PORK TORTA WITH CHILI MAPLE SAUCE
From chili-recipes.netlify.app
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS RECIPE ...
From menuiva.com
CHIPOTLE MARINATED PORK CHEESE STEAK TORTA RECIPE FROM H-E-B
From heb.com
FILIPINO PORK TORTA WITH CHILI MAPLE SAUCE RECIPE
From recipes-delicious.com
CUBAN PORK WITH CILANTRO AIOLI - BIGOVEN.COM
From bigoven.com
10 BEST CILANTRO LIME PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
SLOW-COOKED PORK TORTAS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
10 BEST CILANTRO LIME PORK CARNITAS RECIPES | YUMMLY
From yummly.com
THE SPICY PORK TORTA FROM CUTTY'S RECIPE - SERIOUS EATS
From seriouseats.com
MARINATED PORK TENDERLOIN - COMFORTABLE FOOD
From comfortablefood.com
TORTAS AL PASTOR: ADOBO MARINATED PORK SANDWICH “AL PASTOR” STYLE
From elrestaurante.com
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS RECIPE ...
From pinterest.com
CHILE-MARINATED PORK SANDWICHES ON CEMITA ROLLS RECIPE
From epicurious.com
CHILI GARLIC MARINADE (CHICKEN OR PORK) - EASY PEASY MEALS
From eazypeazymealz.com
RECIPE: PERFECT FILIPINO PORK TORTA WITH CHILI MAPLE SAUCE
From wotnzlrecipes.netlify.app
TACOS AL PASTOR RECIPE – HOMEMADE VERSION - MY LATINA TABLE
From mylatinatable.com
HOW TO MAKE MARINATED PORK CHOPS WITH CILANTRO SALSA
From mobirecipe.com
MARINATED PORK TORTAS WITH CILANTRO AIOLI CHILES CURTIDOS …
From tfrecipes.com
THE PORK TORTA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MARINATED PORK SANDWICH WITH ROSEMARY AIOLI - JO COOKS
From jocooks.com
MEXICAN PORK TORTA RECIPE - TASTINGTABLE.COM
From tastingtable.com
EASY CILANTRO AIOLI RECIPE WITH VIDEO | JULIE BLANNER
From julieblanner.com
RECIPE: DELICIOUS FILIPINO PORK TORTA WITH CHILI MAPLE SAUCE
From recipeenak2020.blogspot.com
CITRUS PORK TACOS WITH COCONUT TORTILLAS | MY LIFE COOKBOOK
From mylifecookbook.com
CILANTRO LIME MARINATED PORK TENDERLOIN - COOKING CHRIS
From cookingchris.com
CHOPPED PORK TORTA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
You'll also love