Tortas al Pastor

User Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
| Rate Recipe
Tortas al Pastor

Prep Time: minutes
Cook Time: minutes
Yields: tortas
Difficulty:

Ingredients

  • 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
Difficulty:
This hearty sandwich, made with longaniza sausage, pineapple and achiote, has all the delicious flavor of my beloved tacos al pastor.

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.

Directions

  1. Heat the vegetable oil in a large skillet over high heat. Add the longaniza and sauté for 5 to 7 minutes until cooked through. Stir in the pineapple chunks with the syrup, cumin, and crushed Mexican oregano. Season with coarse salt and ground black pepper to taste. Cover and reduce heat to low; let simmer for 20 to 25 minutes, stirring occasionally, until all of the liquid has evaporated.
  2. Stir in the granulated sugar. Let the longaniza and pineapple mixture simmer uncovered for 10 to 12 minutes until lightly browned. Remove from heat.
  3. While the meat is simmering, heat the refried beans.
For the tortas:
  1. Toast the telera rolls on a comal, griddle or grill pan over high heat until light golden-brown. Spread the cut sides with Mexican crema. Spread about 3 heaping tablespoonfuls of refried beans on the bottom slice of each telera roll. Top with al pastor filling, shredded Oaxaca cheese, sliced red onion and chopped fresh cilantro. Serve with your favorite Mexican salsa or bottled hot sauce. ¡Buen provecho!

Chef Notes


Leftovers of the longaniza and pineapple filling can be used to make tacos, gorditas, sopes, and even pizza!

Rate this recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
Did you know?

Lime juice contains antioxidants that slow down the build up of plaque on artery walls.

Follow along for more great tips