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Mexican Pork leg torta sandwich
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Mexican Pork Leg Torta "Torta de Pierna"

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.
Course Antojitos, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 453kcal


  • 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


  • 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.


    Serving: 1Sandwich | Calories: 453kcal | Carbohydrates: 27g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1522mg | Potassium: 445mg | Fiber: 3g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 7.9mg | Calcium: 60mg | Iron: 2.3mg