Happy July 4th, let's celebrate with Tortas!

Yesterday was July 4th and we had delicious burgers to celebrate.  And they were fatty and yummy.  But today I felt like cooking a festive meal because, why not?  And I had the day off so I had time to plan.   What is a Torta you ask?  It's a Mexican sandwich.  I decided to make Tortas because I am a Mexican-American!  (And it just sounded good.) Just like any other sandwich the ingredients can vary widely, but I love to make mine with slow cooked shredded pork, mashed black beans, and a chili lime mayo.  Also, I love to throw extra veggies in wherever possible so I pretty much put everything in my veggie drawer in this meal. 

Shredded Pork Tortas

Shredded Pork
1 lb pork shoulder or a fatty cut of pork loin
1 Tablespoon olive oil
Salt
Pepper
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 dried oregano
1/2 to 3/4 cup water
1/4 cup tomato sauce
1/4 onion
2 garlic cloves 
1/2 large mushroom
1 Tablespoon butter

Mashed Black Beans
1 15oz can black beans
1/2 large mushroom
1/4 green bell pepper
1 Tablespoon butter
 Salt and Pepper

Chili Lime Mayo
1/4 cup mayo
1 Tablespoon lime juice
7-10 drops of Tapatio sauce

1 large fat crusty baguette (or better yet go to a Mexican store and ask for a loaf of Torta bread)
1 tomato
1/2 cup lettuce
1/2 cup cheddar or pepper jack cheese (Or use both on your Torta!)

 Now I know that it looks like a lot of ingredients, but it really isn't all that complicated and just takes a little bit of time.  I try to give my meat as least three hours to slow cook.  So I would say plan on about 3 and 1/2 hours from the fridge to mouth.

For the pork start by putting some olive oil in a dutch oven on medium heat.  Season the pork liberally with all of the spices listed above.  Put the pork in the pan and sear the meat for about two minutes on each side.  The point of this is just to get a little color on the pork, not to cook the pork quickly.  Chop the onion, mince the garlic cloves, and thinly slice the mushroom.  Next add the water, onion, garlic, and about half the tomato sauce.  I like to braise the meat, so you only want to fill the pot up to 3/4 the height of the meat.  Put the lid on and turn the heat down to low or just barely medium low.  Let it go for at least 3 hours.  At this point I usually watch trashy TV, but I should probably be cleaning the kitchen and prepping everything else.  Once that three hour window is about up, take the lid off the meat.  The pork should be easy to pull apart with your hands.  At this point add the remainder of the tomato sauce and throw the mushroom  in the pot.  Place the lid just slightly off center so the steam can slowly start to escape.  Leave the pork like this for another 15 minutes.

In a small saucepan heat up the black beans on medium heat.  While the beans are heating up thinly slice up half a mushroom and chop up the bell pepper.  Throw those veggies into the bean mixture and season with salt and pepper.  Add 1 tablespoon butter.  Next mash up everything in the saucepan with either a potato masher, a fork, or my personal favorite option....an old school egg beater.  I inherited one from my grandmother and I find it works really well for making mashed beans!  Turn the heat down to low and let the beans sit there until it is time to assemble the Torta.

In a small bowl add mayo, lime juice, and tapato sauce and mix together.  Set aside!  That is really all it takes and the mayo tastes so good!

Grate the cheese(s) and set aside.  When I am not pregnant I love to use Mexican queso-fresco instead of the hard cheeses, but this tasted amazing as well.  Place the bread in a 200 degree oven to warm for about five minutes.

Now back to the meat.  Take the pork out of the braising mixture and place on a cutting board.  Crank up the heat on the braising mixture to medium-high and add a tablespoon of butter so that the sauce starts to tighten up a little bit.  Shred the pork either with your hands or if it is too hot, with two forks.  After the braising mixture has reduced for about 5 minutes return the pork to the pot and turn the heat down to low.  The shredded meat should soak up all those extra juices.  This is really what makes the meat taste so good.

Now we are ready to assemble.  Cut the warm bread down the middle and tear out some to the middle of the bread so you have more room for all the sandwich fillings.  On the bottom half of the bread spread a thick layer of mashed beans and then put a thick layer of the shredded pork onto it.  Next add the grated cheese so it melts into the hot pork.  Add the tomatoes.  On the top half of the bread liberally spread the chili lime mayo and then fill in the hole you dug in the bread with lettuce.  Carefully place the top of bread onto the pork and bean side, give it a good smash and enjoy! 

So next time you want a sandwich think about making a Torta!

Keep Tasting