Mexican Pork Leg Torta
Beside the famous Ham Torta, our Mexican pork leg Torta (Torta de pierna) is one of the most popular sandwiches in Mexico, with every region having their own version, made using either bolillos or teleras. Some people might add cheese or cream, but the basic ingredients are always the same.
This recipe uses roasted pork leg or shoulder, so it’s very common during the holidays to use the leftover pork to make this sandwich. It doesn’t matter if your pork is cooked with wine or adobo, as long as it’s pork, you can make this delicious torta!
Oftentimes the families that prepare roasted pork leg for Christmas or New Year’s Eve will make sure to buy enough bread to use the next day for the famous “recalentado”, which is when they reheat the leftovers and make sandwiches out of the meat.
This is just one example of the dozens of unique sandwiches that we have in our Mexican gastronomy. Here on the blog, you will find the famous “Ham Sandwich”, the drowned sandwich from Jalisco called “Torta Ahogada”, and the famous “Torta de la Barda” from my hometown.
Enjoy this recipe, and come back to let me know what you think!
How to make Mexican Pork Leg Torta
Serves 2
INGREDIENTS:
- 4 slices of baked pork meat (about 6 oz.)
- 2 crusty bread rolls (bolillos, teleras, or other crusty rolls)
- 4 tablespoons of refried beans (black or pinto)
- 2 tablespoons of mayonnaise
- ½ cup of shredded lettuce
- 4 tomato slices
- Thinly sliced onions, for topping
- Pickled jalapeños, for serving
NOTES:
* Not everyone warms up the meat when making this sandwich; The same applies to warming up the whole sandwich once assembled. Many street vendors offer the option of a cold torta or warm torta.
DIRECTIONS:
- Slice the bread in half and remove the crumb. Spread the beans on the bottom part of the bread, and mayonnaise on the top side.
- Warm the pork leg slices for a couple of minutes on a hot griddle, turning once.
- Place 2 slices of pork leg on top of the bottom slice of bread (many places chop up the meat when serving it; you can do this instead if you don’t want the meat in slices). Top with the shredded lettuce, avocado, tomato slices, and onion. Add the pickled jalapeños (if you like), and season with salt.
Optional:
If you want to warm the sandwich, place it on a hot griddle and warm the bread on both sides until it is crispy (you can add a dab of butter to the griddle if you want).
Mexican pork leg Torta (Torta de pierna) is one of the most popular sandwiches in Mexico, with every region having their own version, made using either bolillos or teleras. Some people might add cheese or cream, but the basic ingredients are always the same.
- 4 slices of baked pork meat about 6 oz.
- 2 crusty bread rolls bolillos, teleras, or other crusty rolls
- 4 tablespoons of refried beans black or pinto
- 2 tablespoons of mayonnaise
- ½ cup of shredded lettuce
- 4 to mato slices
- Thinly sliced onions for topping
- Pickled jalapeños for serving
-
Slice the bread in half and remove the crumb. Spread the beans on the bottom part of the bread and mayonnaise on the top side.
-
Warm the pork leg slices for a couple of minutes on a hot griddle, turning once.
-
Place 2 slices of pork leg on top of the bottom slice of bread (many places chop up the meat when serving it; you can do this instead if you don’t want the meat in slices). Top with the shredded lettuce, avocado, tomato slices, and onion. Add the pickled jalapeños (if you like), and season with salt.
* Not everyone warms up the meat when making this sandwich; The same applies to warming up the whole sandwich once assembled. Many street vendors offer the option of a cold torta or warm torta.
Now you have an excellent way to use those roasted pork leftovers and add your own extra fillings.
Buen Provecho!
Mely Martinez
If you like sandwiches please share your special recipe in the comments.
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