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Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
Sear and Simmer the Pork (Approx. 100 minutes)
Shred and Crisp the Carnitas (Approx. 10 minutes)
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Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
This mexican recipe takes 140 minutes to prepare and yields 4 servings. At 1117.76 calories per serving with 48.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare Rolls and Assemble Tortas (Approx. 10 minutes)
Add shredded lettuce and sliced tomato for extra freshness and crunch.
Instead of Cotija, try using crumbled queso fresco or melted Oaxaca cheese for a stringy, cheesy pull.
Add a chipotle pepper in adobo sauce to the carnitas simmering liquid for a smoky, spicy flavor.
This torta format works wonderfully with other fillings like chicken tinga, barbacoa, or al pastor.
Pork shoulder is rich in high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Pork is a great source of B vitamins, particularly B12, B6, niacin, and thiamine. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Avocados are packed with monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
A homemade Carnitas Torta is a hearty meal and can be high in calories. A single torta, as prepared in this recipe, contains approximately 1100-1200 calories, primarily from the pork, bread, avocado, and cheese.
While delicious, a Carnitas Torta is an indulgent dish high in fat, sodium, and calories. It's best enjoyed in moderation. It does provide significant protein from the pork and healthy fats from the avocado. To make it lighter, you could use less cheese and crema, and serve it with a side salad.
Absolutely! The carnitas can be made up to 4 days in advance. Store the shredded pork and its cooking liquid separately in the refrigerator. When ready to serve, crisp the pork in a skillet with some of the reserved fat.
The best and most authentic breads are bolillo or telera rolls. They have a soft interior and a crispy, crackly crust that holds up well to all the fillings without getting soggy.
If you can't find Cotija, good substitutes include queso fresco for a milder, crumbly texture, or even a dry feta cheese, which provides a similar salty flavor.