Shredded Pork Torta
Makes 6 tortas
I'm always looking for ways to maximize my prep time and have food in my freezer that I can use to whip up a quick meal. Here's a recipe that's not only delicious, it also meets those criteria. I'm using part of the pork tinga and sauce from the Smoky Pork and Sweet Potato Boudin as the base of this torta. I froze the pork in a resealable plastic bag, not only to save space in my freezer, but it also defrosts much quicker. Just pull the package out of your freezer in the morning and place it in your refrigerator to defrost. Empty the contents of the bag into a pot and rewarm the tinga mixture. Then you just assemble your tortas, pop them in the oven and in about 10 minutes you're ready to serve.
1 1/2 pounds shredded pork from the Smoky Pork and Sweet Potato Boudin
2 3/4 cups blended tinga sauce from the Smoky Pork and Sweet Potato Boudin
6 bolillos or mini baguettes
1 1/2 cups of Mexican melting cheese such as Chihuahua, quesadilla, asadero or Monterey Jack, mild cheddar or brick.
2 large ripe avocados, peeled, seeded and cut into thin slices
Preheat the oven to 375 degrees.
Scoop the shredded pork and sauce into a medium pot and heat over medium low until piping hot and the sauce has thickened. Taste and season with additional salt if necessary.
Slice the bolillos in half lengthwise and using your fingers or a spoon, scrape out some of the soft bread in the center of each half, making a small hollow. Place the bottoms on a rimmed baking sheet. Divide the shredded pork between the 6 bottom halves, then top each with about 1/4 cup of shredded cheese. Cap the tortas with the top half of the rolls and slide the baking sheet into the oven for about 10 minutes or until the cheese has melted and the bolillos have crisped.
Once out of the oven, remove the top half of the roll and add the avocado slices. Replace the tops and serve immediately.