Savory Asian-Mexican Pork Tortas with Zesty Cilantro Aioli and Spicy Pickled Chiles
Experience a delightful fusion of Asian and Mexican flavors with these mouthwatering pork tortas. Each sandwich features tender marinated pork loin, perfectly complemented by crunchy pickled chiles, creamy avocado, and rich queso fresco, all snugly nestled in a toasty bolillo roll. The addition of a spicy cilantro aioli elevates this classic Mexican torta into an extraordinary lunch option that is not just delicious but a true treat for your taste buds. The pickled chiles add a tangy bite, while the refried black beans provide a satisfying base. Ideal for a savory lunch or a snack, these tortas are sure to impress any sandwich lover!
N/A
Servings
N/A
Calories
45
Ingredients
Ingredients
Rice vinegar or white vinegar
4 cups (Unseasoned)
Granulated sugar
2 1/2 cups (N/A)
Water
2 1/2 cups (N/A)
Olive oil
2 tablespoons (For sautéing)
Jalapeño peppers
13 large (Sliced into rings, 1/4-inch thick)
Onions
2 (Sliced thinly)
Carrots
4 (Sliced into rounds, 1/4-inch thick)
Garlic cloves
10-15 (Peeled)
Dried oregano
2 tablespoons (N/A)
Salt
to taste (N/A)
Boneless pork roast
1 lb (Cut into 2-inch pieces, about 1/2-inch thick)
Sliced scallion
1/2 cup (N/A)
Garlic, minced
2 tablespoons (N/A)
Minced ginger
1 tablespoon (N/A)
Soy sauce or tamari
2 tablespoons (N/A)
Ground cumin
1 teaspoon (N/A)
Yellow curry powder
1 teaspoon (N/A)
Lime
1 (Zested and juiced)
Ground coffee
1 tablespoon (N/A)
Brown sugar
1 tablespoon (N/A)
Canola oil or olive oil
1/4 cup (For frying)
Bay leaves
2 (N/A)
Garlic clove
1 (For cooking beans)
Whole onion
1/4 (For cooking beans)
Cheesecloth
2 layers, 10x10 inches (For bean bundle)
Water for beans
6 cups (For boiling)
Salt for beans
2 teaspoons (N/A)
Dried black beans
1 1/3 cups (Rinsed well)
Canola oil for refrying beans
2 tablespoons (For oiling skillet)
Granulated garlic
1 teaspoon (N/A)
Ground cumin for beans
1 teaspoon (N/A)
Mayonnaise or vegan mayonnaise
3/4 cup (N/A)
Minced garlic for aioli
2 tablespoons (N/A)
Lemon juice
1 1/2 tablespoons (N/A)
Dijon mustard
4 1/2 tablespoons (N/A)
Chopped cilantro
1/2 cup, divided (N/A)
Canola oil (for aioli)
2 cups (N/A)
Cold water
1/2 cup, as needed (To adjust aioli consistency)
Salt for aioli
1 teaspoon (N/A)
Lime juice for aioli
2 tablespoons (N/A)
Lime zest
Zest of two limes (N/A)
Fresh rolls or bolillos
6 (Cut in half)
Butter
3 tablespoons (Softened for toasting)
Avocado
1 (Sliced)
Queso fresco
12 slices (N/A)
Instructions
1
For the Chiles Curtidos, combine the vinegar, sugar, and water in a large pot over medium heat, stirring until the sugar dissolves. Remove from heat and let it sit.
2
In a skillet, heat the olive oil over medium-high heat. Add the sliced jalapeños, onions, carrots, garlic, and oregano. Cook until the onions are wilted, about 5 minutes. Transfer the mixture to the pot with the vinegar and mix well. Once cooled to room temperature, transfer to a jar, seal, and refrigerate for at least 2 days before using. The pickles will keep for up to 2 months.
3
For the Pork, place the pork pieces in a sealable bag. Mix the remaining marinade ingredients (except oil) in a bowl and pour into the bag, ensuring the pork is evenly coated. Seal the bag and refrigerate for at least 2 hours or overnight for maximum flavor.
4
To cook the pork, heat canola oil in a large skillet over high heat. Add the marinated pork and cook, turning frequently, until crispy and cooked through, about 10 minutes. Remove from the skillet and let it rest on paper towels, then slice into 1/4-inch thick pieces.
5
For the Refried Black Beans, wrap the bay leaves, garlic, and onion in cheesecloth to create a bundle. In a large pot, bring water to a boil and add salt, rinsed black beans, and the cheesecloth bundle. Simmer until the beans are tender, about 1.5 hours, adding more water as needed to keep them submerged. Once cooked, discard the cheesecloth bundle.
6
In another skillet, heat canola oil and sauté minced garlic and cumin for one minute. Add cooked beans and half of the reserved bean liquid. Stir and heat through for 1-2 minutes. Transfer to a food processor and puree until smooth, adjusting the consistency with bean liquid as necessary, and season with salt to taste.
7
For the Cilantro Aioli, combine mayonnaise, garlic, Dijon mustard, and lemon juice in a food processor, along with half of the chopped cilantro. Blend until smooth, then slowly drizzle in canola oil while processing. Add cold water as needed for spreadability, followed by salt and lime juice. Pulse to combine and then stir in lime zest and remaining cilantro.
8
To assemble the sandwiches, preheat a skillet or griddle. Lightly butter the bolillos and toast them until golden. Spread the cilantro aioli on both halves of each roll. On the bottom half, layer refried black beans, sliced pork, pickled chiles, avocado, queso fresco, and fresh toppings like lettuce and tomato. Cap with the other half of the roll and serve warm, enjoying the explosion of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Asian-Mexican Pork Tortas?
These tortas are a fusion sandwich featuring tender marinated pork loin, crunchy pickled chiles, creamy avocado, and rich queso fresco on a toasty bolillo roll.
What kind of meat is used in this recipe?
The recipe uses 1 lb of boneless pork roast, cut into 2-inch pieces that are about 1/2-inch thick.
How long should I marinate the pork?
You should marinate the pork for at least 2 hours, though refrigerating it overnight provides the maximum flavor.
What are Chiles Curtidos?
Chiles Curtidos are spicy pickled vegetables made from jalape?os, onions, carrots, and garlic seasoned with oregano.
How long do the pickled chiles need to sit before they are ready?
After cooling to room temperature and being refrigerated, the pickles should sit for at least 2 days before using.
How long can I store the homemade pickled chiles?
The pickled chiles will keep in a sealed jar in the refrigerator for up to 2 months.
What is the base for the Cilantro Aioli?
The aioli is made from a base of mayonnaise, garlic, Dijon mustard, and lemon juice, blended with cilantro and canola oil.
Can I make this recipe vegan?
Yes, you can use vegan mayonnaise for the aioli and substitute the pork and cheese with plant-based alternatives.
What type of bread is best for these sandwiches?
Traditional bolillo rolls are recommended. They should be cut in half, buttered, and toasted until golden.
What unique ingredients are in the pork marinade?
The marinade includes unique flavor enhancers like ground coffee, brown sugar, yellow curry powder, soy sauce, and fresh ginger.
How do you prepare the refried black beans?
Dried black beans are simmered with a cheesecloth bundle of aromatics, then pureed with garlic, cumin, and bean liquid until smooth.
What aromatics are used to flavor the beans during boiling?
A bundle made of cheesecloth containing bay leaves, a garlic clove, and a 1/4 piece of onion is used to flavor the beans.
How long does it take to cook the dried black beans?
The dried black beans take approximately 1.5 hours to simmer until they are tender.
How is the pork cooked?
The marinated pork is fried in canola oil over high heat for about 10 minutes until it is crispy and cooked through.
What thickness should the cooked pork be sliced into?
After the pork has rested, it should be sliced into 1/4-inch thick pieces for assembly.
How do you achieve the right consistency for the Cilantro Aioli?
While processing the ingredients, slowly drizzle in canola oil and add cold water as needed to reach the desired spreadability.
What vegetables are included in the pickled chile mixture?
The mixture includes 13 large jalape?os, 2 sliced onions, and 4 sliced carrots.
What type of vinegar should I use for pickling?
You can use either unseasoned rice vinegar or standard white vinegar.
What kind of cheese is added to the torta?
The recipe calls for 12 slices of queso fresco to be layered into the sandwiches.
How many tortas does this recipe make?
The recipe is designed to assemble 6 sandwiches using 6 bolillo rolls.
What are the fresh toppings suggested for assembly?
Recommended fresh toppings include sliced avocado, lettuce, and tomato.
Is the cilantro added all at once to the aioli?
No, half of the chopped cilantro is blended until smooth, and the remaining half is stirred in at the end for texture.
What spices are added when refrying the pureed beans?
The pureed beans are seasoned with granulated garlic, ground cumin, and salt to taste.
Why is it important to let the pork rest after cooking?
Resting the pork on paper towels allows excess oil to drain and ensures the juices redistribute for a more tender bite.
Can I use olive oil for the pickling liquid?
Olive oil is used to sauté the vegetables before they are added to the vinegar and water mixture.
Does the recipe require lime?
Yes, lime zest and juice are used in the pork marinade, and additional lime juice and zest are used in the cilantro aioli.
What is the flavor profile of this dish?
It is a savory, tangy, and slightly spicy dish with a mix of earthy beans, rich pork, and bright citrus and herb notes.
How should the bolillos be prepared before assembly?
The bolillos should be sliced in half, spread with softened butter, and toasted on a skillet or griddle until golden.
How many ingredients are in this recipe?
There are 45 individual ingredients listed across the different components of the recipe.
Is this a good lunch option?
Yes, these tortas are described as an extraordinary lunch option or a satisfying snack for sandwich lovers.