Torta Hawaiana

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Torta Hawaiana

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 4 poblano peppers
  • 2 tablespoons vegetable oil
  • 1 medium white onion thinly sliced
  • 1 20-ounce can pineapple slices
  • 8 1/2-inch thick boneless smoked pork chops
  • 8 hamburger buns
  • Classic yellow mustard
  • 8 1/4-inch slices Manchego or chihuahua cheese
  • lettuce
  • Sliced tomato
  • Sliced red onion
  • Sliced avocado
  • pickled jalapeño peppers
Difficulty:

A Torta Hawaiana is a delicious Mexican sandwich with an irresistible combination of sweet grilled pineapple, salty smoked pork chops or thinly-sliced deli ham, and spicy roasted poblano peppers topped with melted manchego, Chihuahua, or asadero cheese. Like most Mexican tortas, this Hawaiian-inspired sandwich can be enjoyed for breakfast, lunch, or dinner. Traditionally, Mexican tortas (sandwiches) are served on bolillo or telera rolls, but many torta stands also serve tortas on hamburger buns. If desired, you can also top your tortas hawaianas with lettuce, sliced tomato, onion, and pickled jalapeño peppers.

Directions

  1. Roast the poblano peppers on a comal or griddle over high heat, turning occasionally, until the skin is completely charred. Remove from heat and place roasted poblano peppers in a plastic bag; let rest for 10 minutes. Remove the stems, seeds, and charred skin from the poblano peppers. Slice the peppers into thin strips.
  2. Heat vegetable oil in a medium skillet over medium-high heat. Saute onion and roasted poblano pepper strips for about 5 minutes until the onions start to turn a light golden brown; season with salt. Remove from heat.
  3. Toast the pineapple slices in a lightly greased grill pan or griddle over medium-high heat until golden brown. Transfer grilled pineapple to a heat-proof plate. Fry the smoked pork chops in the same grill pan or griddle until desired doneness. Top each pork chop with a slice of manchego cheese. Cover for about 1 minute until cheese has melted. Transfer pork chops to a heat-proof platter.
  4. Lightly toast the hamburger buns on the same grill pan. Spread classic yellow mustard on cut sides of the hamburger buns. Place one pork chop on the bottom bun. Top with a slice of grilled pineapple and a generous serving of the roasted poblano and onion mixture. Garnish torta with lettuce, tomato, onion, and avocado, if desired. Cover torta with top hamburger bun. Serve with pickled jalapeño peppers.

Chef Notes


For a non-spicy version of this sandwich, substitute 4 thinly sliced green bell peppers for the roasted poblano peppers.

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