Adobo Pork Crazy Torta, Torta Loca de Adobada de Puerc
In Mexico, tortas are a national pastime, and this one earned the name torta loca in Pati Jinich’s kitchen for good reason. The "crazy" is the generous stack of smoky adobo pork, melty queso asadero, smooth avocado, tomato, and pickled jalapeños tucked into a crusty telera. Traveling through Coahuila, Pati fell for the way tortas de adobada are built to order at loncherías, each one a small architectural feat. The EB eggs on top just make it even more delicious, and a full meal. Cracked sunny-side up, that runny yolk gilds every bite as it spills through the layers. Make them for a crowd, set out plenty of napkins, and don't be shy about that yolk.
Ingredients
Adobo Pork
2 dried guajillo chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 garlic cloves
¼ large white onion, coarsely chopped
2 tablespoons white distilled vinegar
2 tablespoons dried oregano
1½ teaspoons kosher or sea salt, plus more to taste
1 teaspoon coarsely ground black pepper
½ teaspoon ground cumin
2 pounds pork loin, thinly sliced to ¼ inch
2 tablespoons vegetable oil
Torta
12 Eggland's Best eggs, large
Vegetable oil to cook the eggs
6 large teleras, bolillos or individual baguettes
Mayonnaise, to taste
Yellow mustard, to taste
2 ripe avocados, halved, pitted and sliced
3 ripe roma tomatoes, thinly sliced
¼ white onion, thinly sliced
Kosher salt and coarsely ground black pepper, to taste
12 ounces queso asadero, sliced
Pickled jalapeños, sliced
Preparation
To make the adobo pork:
- On a preheated comal or skillet set over medium heat, toast the seeded chiles for a minute or so per side, until toasty and their fumes come out. Place the toasted chiles in a medium saucepan along with the garlic. Cover with water and bring to a rolling boil, reduce to a simmer and cook for 10 minutes, until the chiles have rehydrated and plumped up.
- Transfer the chiles, garlic, and 1 cup cooking liquid to the blender. Add the onion, vinegar, oregano, salt, pepper and cumin and puree until completely smooth. Scrape into a bowl and let cool to room temperature.
- Slice the pork thinly into ¼ inch slices and place in a bowl or container. Pour the adobo over the pork and make sure all the slices are covered. Let it marinate for at least 15 minutes, or up to 24 hours, covered in the refrigerator.
- When ready to cook, bring the pork out of the refrigerator. Heat a couple tablespoons of the oil in a large skillet, cast-iron or grill pan over medium-high heat. Once it's hot, add the pork slices in batches and sear on both sides for 3 minutes per side, until completely cooked. Continue with the rest of the oil and pork. Place on a plate and keep warm, as you move along.
To assemble the tortas:
- A pair of eggs at a time, heat ½ teaspoon of oil in a small skillet set over low heat. Crack the two eggs, season with salt and pepper to taste and cook to your desired doneness. I like mine with the egg white cooked and the yolk runny. Set aside.
- One by one, slice the telera bread in half. Spread mayo and mustard on both sides. To the bottom slice of bread, add slices of avocado, tomato, white onion, and sprinkle with salt and pepper. Add the adobo pork, cheese, pickled jalapeño slices, and top with sunny side up eggs. Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Sandwich |
|---|---|
| Calories | 990kcal |
| Fat | 45g |
| Saturated Fat | 17g |
| Cholesterol | 510mg |
| Sodium | 1900mg |
| Carbohydrates | 69g |
| Dietary Fiber | 8g |
| Protein | 73g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!