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Pork: Tortas de Carnitas

posted by Terrytx 11-13-100 6:59 AM

* Exported from MasterCook *
Tortas de Carnitas
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork Sandwiches, Burgers, Wraps
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carnitas:
3 pounds boneless pork loin, trimmed of any excess fat
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1 1/2 teaspoons seasoned salt
1 teaspoon freshly ground pepper
About 4 cups cold water
1/2 cup evaporated milk

For the Tortas:
1/3 cup mayonnaise
2 teaspoons pureed chipotles en adobo
1 cup refried beans, warmed (canned OK)
1 cup Pickled Red Onions (see recipe)
4 cups shredded romaine lettuce
8 Mexican bolillos, telera rolls or long Italian rolls, halved


To prepare the carnitas: Cut the pork into 3-inch chunks. Mix together the garlic, oregano, cinnamon, seasoned salt and pepper. Rub this spice mixture all over the pork chunks. Place the meat in a Dutch oven and add cold water to cover. Bring to a boil over high heat, then reduce heat and simmer gently with the lid ajar for about 1 hour. Uncover, increase heat to medium-high and cook until the liquid has reduced to about
1/2 cup. Add the milk and cook until the carnitas are nicely browned.

Remove the pot from the heat and let cool. Pull the meat into large shreds. May be prepared 1 day ahead. Cover and refrigerate. Reheat just before using.

To assemble the sandwiches: Make a dressing by blending together the mayonnaise and pureed chipotles. Just before serving time, lay out all the torta ingredients: the warm carnitas, warm refried beans, the red onions, chipotle mayonnaise, lettuce and rolls. Pull out some of the inside crumbs of each roll so you'll have more room for the filling. Spread chipotle mayonnaise on the roll halves. Next, spread on a thin layer of refried beans. For each sandwich, use about 1/2 cup shredded pork, a layer of picked red onions and 1/2 cup shredded lettuce, then cover with the top of the roll.

For additional torta temptations, you can offer avocado slices or pickled jalapenos.

Yields 8 tortas.

PER TORTA: 555 calories, 44 g protein, 41 g carbohydrate, 24 g fat (7 g saturated), 113 mg cholesterol, 1,033 mg sodium, 4 g fiber.



Pickled Red Onions
Use in sandwiches and salads.

5 cups red wine vinegar
3/4 cup sugar
1 1/2 tablespoons kosher salt
1 tablespoon dried oregano
1/2 cup frozen orange juice concentrate
1/4 cup light olive oil
2 large flat red onions, peeled and thinly sliced


Combine the vinegar, sugar and salt in a 2-quart saucepan. Warm just until the sugar and salt dissolve. Immediately remove from heat and pour into a heat-proof bowl. Stir in the oregano, orange juice and olive oil. Stir well and add the onion slices. Marinate for at least 2 hours before using. Store in a covered glass jar in the refrigerator. Will keep for up to 1 month.

Yields about 6 cups.





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