Contigo® Al Pastor Torta
Contigo® Al Pastor Torta
Directions
- Marinate the Pork: Blend Adobo sauce ingredients. Combine the thin pork slices, adobo sauce, and a pinch of salt in a bowl. Mix to coat evenly, cover, and refrigerate for at least 4 hours (or overnight).
- Cook the Meat and Pineapple: Heat a light drizzle of oil in a skillet over medium-high heat. Sear the marinated pork for 3–4 minutes per side until slightly charred and cooked through, then chop into bite-sized pieces. In the same skillet, sear the pineapple slices until lightly caramelized, then dice.
- Toast the Bolillos: Spread butter evenly onto the cut sides of the split bolillo rolls. Place them face-down in a hot skillet, pressing gently until the surface is golden brown and toasted.
- Assemble the Tortas: Spread a layer of Mexican crema or mayonnaise on both toasted inner halves of each roll. Layer the bottom half with a generous helping of the warm Al Pastor pork.
- Add the Toppings: Layer the diced grilled pineapple, avocado slices, red onion, and fresh cilantro on top of the meat. Close the sandwich with the top half of the bolillo, press down gently, and slice diagonally to serve.
Ingredients
- 6 dried Guajillo chilies , (stemmed, seeded, boiled)
- 2 dried chile(s), ancho, (stemmed, seeded, boiled)
- 2 chipotle pepper(s), (stemmed and seeded)
- 2 oz. achiote paste
- 3/4 cup pineapple juice
- 1/3 cup orange juice
- 1/4 cup vinegar, apple cider
- 4 cloves minced garlic
- 1/4 cup white onion, medium
- 1 tsp. oregano, dried
- 1/4 tsp. cloves
- 1 tsp. cumin
- 1 tsp. salt
- 1 1/4 lbs. pork, loin(s), or tenderloin, thinly sliced
- 1/4 cup adobo sauce
- salt, to taste
- 4 Contigo® Bolillo rolls
- 4 slices Pineapple, fresh
- 1 avocado, sliced
- 1/2 red onion, sliced
- 1/4 cup cilantro, fresh, chopped
- 2 tbsp. butter
- mexican crema, or Mayo to taste