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.
2crusty bread rollsbolillos, teleras, or other crusty rolls
4tablespoonsof refried beansblack or pinto
½cupof shredded lettuce
4 tomato slices
Thinly sliced onionsfor topping
Pickled jalapeñosfor 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.
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).
* 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.