Loaded Mexican Pork Sandwich — Torta Cubana
Mexico City torta layered on a telera roll with breaded pork milanesa, ham, hot dog slices, melted Oaxaca cheese, refried beans, avocado, tomato, jalapeno, and pickled onion, served with salsa verde and chips.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound pork loins to 1cm thick, season with salt and pepper. Combine breadcrumbs with oregano and cumin. Set up breading stations: flour, beaten eggs, seasoned breadcrumbs. Combine pickled onion ingredients in a bowl and let sit. Char tomatillos and serranos in a dry skillet over medium-high heat 5 minutes until blackened, blend with cilantro and salt. Cook pinto beans with lard, salt, and liquid over medium heat 4 minutes until thick and spreadable.
Fry
Heat 120ml oil in a large heavy skillet over medium-high heat 2 minutes until shimmering. Coat pork in flour, dip in egg, press into breadcrumbs. Fry 3 minutes per side until deep golden and cooked through. Drain on a wire rack.
Saute
Heat 2 tbsp oil in the same skillet over medium-high heat 30 seconds. Add ham slices and hot dog half-moons, cook 2 minutes turning until lightly charred. Push aside, place telera rolls cut-sides down, toast 90 seconds until golden.
Build
Transfer toasted telera bottoms to a board. Spread refritos generously on each, layer milanesa, queso Oaxaca, ham, hot dog, tomato slices, avocado slices, pickled red onion, and pickled jalapeno. Spoon salsa verde in a thick line across each.
Plate
Cap each with toasted telera top and press gently. Cut diagonally in half, top with cilantro, and serve with tortilla chips and extra salsa verde alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.