Gather around the table for tortas! This take on the popular Mexican street food starts with a toasted bolillo roll split in half, layered with savory, smoky-sweet Al Pastor marinated pork. Fresh toppings like avocado, pineapple rings, pickled jalapeño, and crumbled queso fresco ensure the perfect balance of flavors in every bite.
Gather around the table for tortas! This take on the popular Mexican street food starts with a toasted bolillo roll split in half, layered with savory, smoky-sweet Al Pastor marinated pork. Fresh toppings like avocado, pineapple rings, pickled jalapeño, and crumbled queso fresco ensure the perfect balance of flavors in every bite.
Key products
Instructions
Instructions
- Mix Seasoning Mix, vinegar, oil and water in medium bowl. Reserve 2 tablespoons of the marinade mixture; set aside. Place pork and remaining marinade in large resealable bag, turning to coat well. Refrigerate 30 minutes.
- Heat grill on medium-high. Remove pork from marinade. Grill 4 minutes per side or until internal temperature reaches 145°F, brushing with reserved marinade during last 2 minutes of cooking. Grill pineapple rings alongside pork, just until tender and lightly charred on both sides. Let pork rest 3 minutes, then cut into thin slices.
- To assemble Tortas, spread cut sides of rolls with butter. Toast on grill until lightly browned. Spread refried beans on bottom half of each roll. Top with queso fresco, sliced pork, pineapple, avocado, tomato, lettuce, and pickled jalapeños, if desired. Finish with top half of rolls. Cut in half to serve.
