Skip the boring deli sandwiches and whip up this incredible Pork Carnitas Torta instead!
I fell in love with tortas while working in the kitchens of Los Angeles, where I was constantly surrounded by the incredible flavors and techniques of Mexican cuisine. On my days off, I’d explore the local taquerias around East LA, but it was a tiny family-run place near Echo Park that served a pork carnitas torta that completely changed my perspective on what a sandwich could be. This isn’t just any sandwich; it’s a masterpiece of layered flavors and textures that represents everything I adore about authentic Mexican cooking.
Since moving to Florence a few years ago, I’ve had a hankering for pork torta. Last week, I tested out this recipe, and boy, was I impressed. What I love most about this recipe are the two homemade sauces. The savory tomato sauce brings depth and warmth, while the smoky arbol chili sauce adds that perfect kick of heat that wakes up your taste buds. I know making two sauces might seem like extra work, but trust me, it’s absolutely worth every bite.
The tender, juicy carnitas, the creamy refried beans, the bright acidity from pickled onions, and those incredible sauces all nestled in a crusty roll. It’s comfort food at its finest, perfect for lunch, dinner, or even wrapped up for an office meal that’ll make your coworkers incredibly jealous. This torta has become my go-to when I want to bring authentic Mexican flavors to my home kitchen.
What are arbol chiles, and where can I buy them?
Arbol chiles are small, slender dried red peppers that pack significant heat, typically ranging from 15,000 to 30,000 Scoville units, making them quite spicy. They have a bright heat with slightly smoky and nutty flavors and are commonly used in Mexican cuisine for salsas, hot sauces, spice blends, and in recipes like this pork carnitas torta.
You can find dried arbol chiles in the international or Hispanic foods aisle of most grocery stores, Mexican markets, specialty spice shops, or online retailers. If you can’t find them locally, dried cayenne peppers or pequin chiles can work as substitutes, though the flavor profile will be slightly different.
How do I store leftovers?
If you have any pork carnitas and sauce leftover, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend putting the pork carnitas in a skillet over medium heat for 3 to 5 minutes, stirring occasionally until warmed through and slightly crispy. Warm both sauces in a small saucepan over low heat for 2 to 3 minutes, stirring until heated through, and heat the refried beans in the microwave for 1 minute or in a small pan. Assemble your torta with the warmed components on fresh or lightly toasted bread rolls.
Serving suggestions
While these pork carnitas tortas are delicious on their own, they are even better when served with a few side dishes. I suggest pairing them with simple sides like this Jalapeño Coleslaw Recipe and some Pickled Carrots to add extra crunch and freshness to your meal. It would also pair wonderfully with this refreshing Avocado Salad and a pot of Refried Black Beans. Serve it for lunch or dinner, or wrap it up in parchment paper and bring it to the office for a delicious workday meal!
Pork Carnitas Torta
Ingredients
For The Tomato Sauce:
- 4 large Roma tomatoes halved
- 1/2 small white onion sliced
- 3 garlic cloves
- 1 bay leaf
- 3 black peppercorns
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Kosher salt to taste
- 1 tablespoon distilled white vinegar
- 1/3 cup chicken broth plus more, if needed
For Assembling The Sandwiches:
- 16 ounces cooked pork carnitas
- 4 large sandwich rolls
- 3/4 cup refried beans
- Salsa or chili sauce optional
- Pickled red onions for garnish
- Lime wedges for serving, optional
Instructions
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Make the tomato sauce by combining the Roma tomatoes, sliced onion, garlic, bay leaf, and peppercorns in a saucepan with water. Simmer for about 15 minutes until tomatoes soften.
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Remove the bay leaf and use a blender or food processor to blend the mixture with oregano, cumin, salt, vinegar, and chicken broth until smooth. Return to the pan and warm.
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In a separate pan, warm the pork carnitas until thoroughly heated.
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Cut the bread rolls in half, toast them lightly if you wish, and then spread a thin layer of warmed refried beans inside.
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Fill the bread with warm pork carnitas. Drizzle the tomato sauce and salsa or chili sauce (if using), then add a layer of pickled onions. If using, squeeze lime juice over the meat just before closing the sandwich.
Nutrition
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