Mexican Torta de Carnitas
A traditional Mexican street food torta featuring tender carnitas and a flavorful homemade salsa.
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Instructions
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Melt lard in an uncovered deep pot over medium-high heat.
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Cut pork into 2-inch cubes while the lard heats.
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Add pork cubes to the melted lard, reduce heat to medium-low, and cook for 30 minutes until golden.
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Juice oranges during the pork cooking process.
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Once pork is golden, add orange juice and salt, then continue cooking for 30 minutes until tender and well-browned.
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Remove carnitas from heat and drain excess fat.
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Heat a comal or heavy skillet over medium heat; roast whole tomatoes, turning until lightly blackened.
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Destem chiles while tomatoes roast.
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Add destemmed chiles to the skillet when tomatoes are almost done; toast both to preference, avoiding blackening the chiles, then remove from heat.
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Blend chiles, tomatoes, garlic, and salt with minimal water until smooth; adjust salt to taste.
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Divide carnitas into 4 portions and place onto sliced bolillo rolls.
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Top with avocado, onion, cilantro, and a drizzle of salsa; replace roll tops and cut each torta in half to serve.