In Mexico a torta is a kind of sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. “Telera” is soft, round bread; also commonly used is the bolillo, a torpedo-shaped French roll with a thick and crunchy crust. Tortas can be served hot, typically toasted in a press in the same manner as a cuban sandwich or panini, or cold.

sandwich bread or roll
1 1/2 pound boneless pork stew
1/2 cup onion (chopped)
1 avocado (chopped)
3 tomatoes (medium size)
lettuce, refried beans, sour cream
salt to taste

First, have all the ingredients you need on hand and ready to use.
This recipe calls for 1 and 1/2 pounds of pork Boneles Stew.
Bread, this should be a special sandwich bread.

Slice the meat up into shredded pieces.
When the meat’s all cut up, add a few teaspoons of olive oil to the frying pan, and prepare to cook the meat.
Stir the meat into the frying pan.
While the meat is cooking in the frying pan, you can use the time to cut up the tomatoes, onions, and guacamole.

Heat up the refried beans. Cut up the lettuce so it’s just the right size to compliment the sandwich.
Finally, when everything is prepared and cooked, it’s time to assemble the torta sandwiches.
Cut the bread open, spread on the mayonaise, lay it face-down in the frying pan.

Last step is the final assembly: spread on the refried beans to both halves of the sandwich bread.
Next add the cooked meat with onion, tomatoes, guacamole slices, and lettuce.
You can top it off with some sour cream and hot sauce if you’d like.


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