Grilled Tortas al Pastor
Savor the vibrant flavors of a Grilled Torta al Pastor, a Mexican classic brought to life with marinated pork, fresh pineapple, and a medley of spices. Grilled to perfection, this sandwich is layered with creamy avocado, crisp lettuce, and tangy pickled onions, all nestled in a toasted bolillo roll. Perfect for a quick, flavorful meal that brings the taste of Mexico to your table.
Recipe - Welcome
Grilled Tortas al Pastor
0
Servings4
Cook Time330 Minutes
0Ingredients
PORK: 1 (1 1/2 lb) pork tenderloin
1/2 onion, sliced
1/2 cup orange juice
1/2 cup pineapple juice
4 cloves garlic
2 chipotle chiles in adobo sauce, chopped
2 tsp paprika
2 tsp oregano
1 tsp cumin
1 tsp salt
1 tsp black pepper
SANDWICHES: 4 bolillo rolls, from the bakery
1 cup Cotija cheese, crumbled
1 chipotle pepper, finely chopped
1/2 cup mayonnaise
1/2 cup fresh cilantro leaves
8 pineapple slices (thin)
1 avocado, sliced
cooking spray
Directions
- Cut pork into 2 pieces. Place in a slow cooker with onions. Using a blender, combine orange juice, pineapple juice, garlic, chipotles, herbs, salt and pepper. Liquefy, and pour into slow cooker. Cook on low for 4 hours until meat is tender and shreds with a fork. After shredding, cook for 1 more hour on high. Let cool before making sandwiches.
- Cut each roll in half. Pull out some bread in the top of the rolls to make a trench. Fill each top half with 1/4 cup Cotija cheese. In a bowl, combine the chipotle and mayonnaise. Spread onto the bottom halves of rolls. Top each with meat, cilantro, 2 pineapple slices and sliced avocado. Press a top half of roll onto the top of each sandwich.
- Heat a grill pan or panini press to high. Spray with cooking spray. Add sandwiches, two at a time. Grill on both sides for about 2 minutes per side, while pressing sandwiches down with a spatula or grill press.
Nutritional Information
Calories: 827, Fat: 43 g (14 g Saturated Fat), Cholesterol: 127 mg, Sodium: 2107 mg, Carbohydrates: 63 g, Fiber: 5 g, Protein: 43 g.
0 minutes
Prep Time
330 minutes
Cook Time
4
Servings
Directions
- Cut pork into 2 pieces. Place in a slow cooker with onions. Using a blender, combine orange juice, pineapple juice, garlic, chipotles, herbs, salt and pepper. Liquefy, and pour into slow cooker. Cook on low for 4 hours until meat is tender and shreds with a fork. After shredding, cook for 1 more hour on high. Let cool before making sandwiches.
- Cut each roll in half. Pull out some bread in the top of the rolls to make a trench. Fill each top half with 1/4 cup Cotija cheese. In a bowl, combine the chipotle and mayonnaise. Spread onto the bottom halves of rolls. Top each with meat, cilantro, 2 pineapple slices and sliced avocado. Press a top half of roll onto the top of each sandwich.
- Heat a grill pan or panini press to high. Spray with cooking spray. Add sandwiches, two at a time. Grill on both sides for about 2 minutes per side, while pressing sandwiches down with a spatula or grill press.
