Tortas al Pastor
- 1 tablespoon vegetable oil
- 2 lbs. Mexican pork longaniza or chorizo, casings removed
- 1 30-oz. can pineapple chunks undrained
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano crushed
- 3 tablespoons granulated sugar
- 1-1/2 cups refried beans
- 6 Telera rolls or bolillo rolls
- Mexican crema or sour cream
- 1-1/2 cups Oaxaca cheese shredded
- Sliced red onion
- Chopped fresh cilantro
If you like tacos al pastor, you’re going to love these tortas! One thing I love about some of my favorite taquerias in Mexico is that they also offer tortas, or sandwiches. These are typically stuffed with all your favorite taco fillings and toppings.
My favorite taquería tortas are of course the tortas al pastor.
The quick and easy filling for these tortas include spicy Mexican pork longaniza (a type of sausage) and pineapple. The end result tastes just like tacos al pastor. Served on a toasted roll with refried beans, Oaxaca cheese, red onion and chopped fresh cilantro, you get all the delicious flavor of my favorite tacos in a hearty Mexican torta.
So what's makes a sandwich a torta? The difference lies in the bread. Tortas are made with oblong, white sandwich rolls called teleras or bolillos. They can be eaten cold, grilled, or pressed like a panini. I'm a big fan of tortas, and if you are too, check out these recipes for breakfast tortas, steak milanesa torta, and torta de chilaquiles.
Leftovers of the longaniza and pineapple filling can be used to make tacos, gorditas, sopes, and even pizza!