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Tortas are also known as “lonches”, a deviation from the English word “lunch”. It’s a popular meal between school children at recess time and workers for lunch due to their shape and size, which makes them convenient to carry. 
Course Antojitos
Cuisine Mexican


For the Shredded Meat;

  • ¾ Lb. Flank Steak
  • ¼ of a white onion
  • 1 bay leave
  • 1 garlic clove.

For the Pork rinds in green salsa;

  • 1 cup of pork rinds
  • 4 to matillos
  • 1 jalapeño or more if you like spicy
  • 2 small garlic clove
  • 1 teaspoon vegetable oil
  • 1 Tbsp. of vegetable oil
  • salt to taste

The rest of the ingredients;

  • 4 Mexican bolillos small crusty rolls or French baguette bread cut into 5 inches long pieces.
  • 1 cup of refried beans recipe here
  • 8 Slices of Baked ham thinly sliced.
  • 8 Slices of Pork Cheese Head thinly sliced*
  • 8 Slices of American Cheese
  • ½ cup of tomato finely chopped or sliced.
  • cup of white onion finely chopped or sliced.
  • 1 avocado cut in slices
  • 2 Mexican chorizos cooked fried and crumbled
  • ½ cup of Mexican Queso Fresco-Ranchero Cheese or any cheese that crumbles.


Shredded Beef

  • Place the meat in a medium sized pot with the onion and bay leaf, and cover with water. Cook on a low simmering heat until meat is tender and is easy to shred after cooled. This will take about 2 hours in a regular pot; if you use a pressure cooker, about 35 minutes. Once the meat is ready and shredded, season with salt. Set aside with the rest of the sandwich ingredients.

Pork Skin with green sauce

  • In a saucepan, bring the water to a boil. Add the chiles and green tomatoes, and simmer uncovered for 12-15 minutes. Drain, reserving ¼ cup of the liquid.
  • In a blender, puree the chiles, tomatoes, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture.
  • Heat the oil in a skillet, add the onion and fry,without browning, until soft. This will take about 2 minutes.
  • Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened – about 6 minutes.
  • Add the pieces of pork rinds, season with salt to taste, and continue cooking over medium heat until the rinds are soft, about 5 minutes, depending on thickness and freshness of the pork rinds. Set aside to assemble the sandwiches/tortas.
  • Once you have all your ingredients ready, slice open the bread and smear each side with refried beans. Place 2 slices of ham, 2 slices of pork cheese head, and 2 slices of American cheese.
  • Top with the chopped or sliced onion and tomato. Then, add some slices of avocado, shredded meat and pork rinds in green sauce.
  • Finally, divide the crumbled cheese and cooked chorizo into the 4 sandwiches and fold/close it. Serve at room temperature with lots of paper napkins.


• Pork Cheese head has a milder flavor in Mexico.Here in the States the FUD brand is found at Latin markets. But if you don’t find the Mexican version, don’t buy the American since it taste completely different.