Putting to good use the giant batch of carnitas I made a couple of days ago, I assembled this sando today for a late lunch. If you’ve never had a torta before, it’s just the generic name for any Mexican sandwich, although I think the word also means “cake”.
Generally speaking tortas are any combination of meats or fish or eggs or poultry with any assortment of veggies and condiments, almost always on a bolillo roll, the Mexican equivalent of a French sandwich roll about eight inches long with an airy interior and a crusty exterior. If that description sounds pretty damn broad, it’s because making a torta is a very individual experience, just like sandwich-making here in the U.S.
|Torta is Mexican for Sandwich.|
I’ve had them any number of ways, but my favorite is with…drumroll please…pork! Yeah, yeah, I’m getting predictable, but ain’t nuttin’ betta than swine. Today’s sandwich contained the following, in order from the bottom to the top: mayonnaise, sliced white onion, sliced jalapeno, chopped cilantro, chopped green onion, chipotle salsa, crispy warm carnitas, crumbled cotija cheese, sliced avocado, a drizzle of Mexican crema (a pourable sour cream), sliced tomato, and shredded lettuce.
It was magnificent!
Try it yourself. If you don’t want to spend a day making carnitas, try it with grilled chicken, warm roasted chicken, grilled shrimp, grilled steak, or grilled bell peppers for a vegetarian option. Be creative!