Description
In Mexico tortas are very popular meals. They can be served cold or hot, wet in a sauce, dry or grilled.
Ingredients
Scale
For Cutlets:
- 2–3 pork cutlets or thinly sliced lean peace of pork*
- 1/2 cup breadcrumbs
- 1/2 tsp granulated garlic
- salt and ground black pepper
- 1–2 large eggs
- oil for frying
Toppings:
- refried beans
- Mexican crema or sour cream
- queso fresco or substitute with feta
- sliced onions
- avocado
- radish slices
- lettuce
- tomato slices
- jalapenos
- hot sauce or salsa of choice
Bread:
- bolillos or telera or birote Mexican breads**
Instructions
To prepare cutlets:
- Mix breadcrumbs with garlic, salt and pepper until well combined, set aside.
- In a separate bowl lightly beat egg(s) and set aside. Tenderize pork into a thin piece, cut away any excess fat.
- Dip the tenderized cutlets into the beaten egg, coat on both sides.
- Dredge the cutlets into breadcrumbs until coated well on both sides.
- Line a plate with paper towels and set aside.
- Heat about 1/2 cup of sunflower, or vegetable oil.
- Once it reaches 175c or 350c fry the cutlets until crispy and brown. Allow to cool before assembling.
To assemble tortas:
- Cut bread lengthwise, spread refried beans on one half and cream on the other.
- Place cooled cutlet ontop of refried beans, and add all or any of the suggested toppings.
Notes
*Chicken, or turkey or beef may be used instead of pork if desired.
**If Mexican bread is not available any sandwich roll can be substituted.
- Prep Time: 30 mins
- Cook Time: 15 mins