Take tortas to the next level with this Chile-Lime Pork Tortas recipe. Fill ciabatta sandwich rolls with avocado, tomatoes, pepper jack and zesty pork roast when you make these delicious Chile-Lime Pork Tortas.
Place roll halves, cut sides up, on baking sheet; cover bottom halves of rolls with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and rolls are lightly toasted. Remove from broiler.
Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of rolls.
Slice Chile-Lime Pork Roast; place on bottom halves of rolls. Cover with tomatoes and tops of rolls.
For a touch of spice, add a few CLAUSSEN Hot & Spicy Pickle Chips to each sandwich.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 70g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.