Drowned Pork Tortas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $17.50
- Nutrition
- 620 cal · 38g protein
- comfort-food
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Drowned Pork Tortas is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb cooked pork carnitas
- 4 count bolillo rolls
- 1 can no-salt-added refried beans
- 1 can no-salt-added crushed tomatoes
- 3 count dried chiles de árbol
- 2 cloves garlic
- 1 count white onion
- 2 count limes
- 1 tsp dried oregano
- 1/2 tsp salt
Steps
- Make the mild sauce: simmer crushed tomatoes, 1 cup water, garlic, half the onion and oregano for 10 minutes, then blend smooth and season with salt.
- For the spicy sauce, toast the chiles de árbol 30 seconds in a dry pan and blend with 1/2 cup of the tomato sauce. Keep it separate so each person adds heat.
- Crisp the carnitas in a skillet over medium-high heat 5-6 minutes, until heated through to 165°F. Slice the remaining onion thin and toss with lime juice and salt.
- Split the rolls, spread with warm refried beans and fill with pork.
- Set each torta in a shallow bowl and ladle the warm tomato sauce over the top. Add chile sauce and lime onions to taste; eat with a fork and knife.
- Picky eater tip: serve the pork, beans and roll plain, with the sauces on the side.
- Make ahead: make both sauces and the lime onions up to 3 days ahead and keep them in the fridge. Reheat the mild sauce before serving.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 48 g
- Fiber
- 6 g
- Sugar
- 5 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Sodium
- 1,320 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop