Take tortas to the next level with this Chile-Lime Pork Tortas recipe. Fill ciabatta sandwich buns with cheese, avocado, tomatoes and zesty pork roast when you make these delicious Chile-Lime Pork Tortas.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 ciabatta sandwich buns, split
4 Cracker Barrel Monterey Jack with Jalapeno Cheese Slices
Place bun halves, cut sides up, on baking sheet; cover bottom halves of buns with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and buns are lightly toasted. Remove from broiler.
Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of buns.
Slice Chile-Lime Pork Roast; place on bottom halves of buns. Cover with tomatoes and tops of buns.
Kraft Kitchen Tips!
For more authentic tortas, prepare recipe using bolillo rolls. These rolls are crunchy on the outsides and soft on the insides - similar to French bread rolls. Traditionally made in Mexico, bolillo rolls can be found in larger supermarkets and in most Mexican markets.
Serve with a side of black beans.
How to Use the Remaining Avocado Half
Mash the remaining avocado half, then mix with 1 tsp. lime juice or lemon juice. Spoon into airtight container or freezer-weight resealable plastic bag. Refrigerate up to 24 hours or freeze up to 1 month. If frozen, thaw in refrigerator overnight before using as desired.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 9 g
Cholesterol 95 mg
Sodium 870 mg
Carbohydrate 57 g
Fibre 3 g
Sugars 10 g
Protein 38 g
4 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.