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You are here: Home » Antojitos

Mexican Pork Leg Torta Recipe

Published: Dec 29, 2017 · Updated: Aug 16, 2019 by Mely Martínez

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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.

Torta de Pierna de Puerco

Mexican pork leg torta sandwich - Torta de Pierna Mexican Recipes

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 Torta de Pierna de Puerco

JUMP TO FULL INSTRUCTIONS

NOTES:

  • * Not everyone warms up the meat when making this sandwich; The same applies to warm up the whole sandwich once assembled. Many street vendors offer the option of a cold torta or warm torta.

DIRECTIONS:

Mexican Pork Leg Torta Sandwich | Torta de Pierna Mexican Recipes
  • 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.
Mexican Pork Leg Torta Sandwich - Torta de pierna
  • 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 sandwich | Torta de pierna

Now you have an excellent way to use those roasted pork leftovers and add your own extra fillings.

Buen Provecho!

Mely,

If you like sandwiches please share your special recipe in the comments.

Mexican Pork leg torta sandwich

Mexican Pork Leg Torta

Mely Martínez
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Antojitos, Main Course
Cuisine Mexican
Servings 2 sandwiches
Calories 453 kcal

Ingredients
  

  • 4 slices of baked pork meat about 3 oz per sandwich
  • 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

Instructions
 

  • 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.

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).

    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.

    Nutrition

    Serving: 1SandwichCalories: 453kcalCarbohydrates: 27gProtein: 24gFat: 26gSaturated Fat: 7gCholesterol: 58mgSodium: 1522mgPotassium: 445mgFiber: 3gSugar: 2gVitamin A: 540IUVitamin C: 7.9mgCalcium: 60mgIron: 2.3mg
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    Reader Interactions

    Comments

    1. Victor Walter

      November 04, 2018 at 7:33 pm

      5 stars
      I’m working on getting my foster child to cook. He’s 15. He’s Native American and Mexican. His tastes run to his Mexican heritage in food. He cooked the Mexican Pork leg torta sandwich AFTER cooking the Mexican pork leg roast under my supervision. He did a brilliant job! It was great seeing the pride on his face. I almost cried it tasted sooooo good. Fantastic meal!

      Reply
      • mmartinez

        November 06, 2018 at 6:17 pm

        Hello Victor.
        That is so nice of you to trach him about his heritage. After reading your comment, I feel proud of him too.

        Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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