Torta Al Pastor
A must-try hearty lunch sandwich featuring thinly sliced pork marinated in aromatic, sweet and tangy al pastor seasonings, on a soft roll and layered with fresh ingredients.
Easy
Ingredients
Roasted Poblano Crema (Makes ½ cup)
- 1 poblano pepper
- ¼ cup sour cream
- 2 tablespoons lime juice
- ¼ teaspoon salt
Fresh Pineapple Salsa (Makes 2 ½ cups)
- 2 cups fresh pineapple, diced
- ½ cup red onion, diced
- 2 tablespoons jalapeño, finely chopped
- 2 tablespoons red bell pepper (or Fresno pepper), finely chopped
- ¼ cup cilantro, roughly chopped
- 1 lime, juiced
- ½ teaspoon chili powder
- ½ teaspoon salt
Tortas
- 1 pound pork butt or shoulder, thinly sliced
- 1 tablespoon oil
- 1 (1-ounce) package Carroll Shelby’s Al Pastor Taco Seasoning
- ¼ cup water
- 2 tablespoons unsalted butter
- 4 halved Mexican tortas, soft pistolettes or bread rolls
- ½ cup roughly chopped cilantro, for garnish
- ½ cup thinly sliced red onion, for topping
Directions
- Make the crema: Roast the pepper over the flame of a gas stove, turning the pepper as the skin bubbles and chars; or broil the pepper in the oven until the skin is blistered and black. Place in a bowl and cover with plastic wrap to allow the skin to steam. Remove the skin, seeds and stem from the pepper; roughly chop the remaining pepper. Combine the chopped pepper, sour cream and lime juice in the bowl of a food processor or a blender and blend until smooth. Season with salt. Cover and store in the refrigerator until ready to use. (Keeps for up to 3 days in the refrigerator.)
- Make the salsa: In a medium-sized bowl, combine the pineapple, onion, jalapeño and cilantro. Add the lime juice, chili powder and salt; toss gently to combine. Cover and chill in the refrigerator for at least 15 minutes before use. (Store any unused salsa in a resealable container for up to 3 days.)
- Heat the oil in a large skillet over medium-high heat. Add the pork and cook, undisturbed, until browned and cooked through. Stir in the Al Pastor Taco Seasoning and water; simmer for 5 minutes or until the sauce thickens and coats the meat. Cover and set aside.
- Heat a griddle or griddle pan to medium and melt the butter. Place the 8 bread halves on the griddle and toast until golden brown on both sides, about 1 minute per side. Remove from the griddle, spread some crema on each bread half and build each sandwich with the pork, topped with the cilantro, salsa and red onion. Cut each sandwich in half and serve warm.
