Seared Pork Tortas
This is one of my favorite sandwiches!! Just a simple sprinkling of cumin and salt gives such great flavor to the pork and all these ingredients work so well together. And if you have leftovers, they are still great cold the next day too! I love the flavor and texture the bean paste adds to this dish, along with the warm spice, and slightly melted cheese, topped with cool vegetables. It all works together so well.
This is a great go to for a quick lunch - or make ahead, wrap in individual pieces, and take with you to work to eat cold for something different.
Seared Pork Tortas slightly modified from MyRecipes.com
Makes 4 sandwiches
2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
12 ounces boneless center-cut pork loin chops, cut into bite sized pieces
1 (12-ounce) baguette, cut in half horizontally
1/2 cup canned pinto beans, rinsed and drained
1/4 cup refrigerated fresh salsa
2-4 slices Monterrey Jack cheese, in halves
1 large tomato, cut into 8 (1/4-inch-thick) slices
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
- Preheat broiler to high.
- Heat oil in a large nonstick skillet over medium-high heat. Add the diced pork to the hot skillet. Sprinkle cumin and salt evenly over pork and stir to coat. Cook until done, about 5-10 minutes, stirring as needed. Pork should be well browned. Remove from heat and set aside.
- Meanwhile, hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
- Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese slices, tomato, avocado, and top half of baguette. Cut into 4 pieces and serve immediately.
This was originally posted in 2013 and has been updated to share with you today.