Torta de Carnitas

This savory torta de carnitas recipe features tender, crispy carnitas leftovers, refried beans, fresh pico de gallo, and pickled jalapeños, all tucked inside a warm, toasted bolillo roll. Perfect for lunch, dinner, or a late-night snack, this dish is a satisfying way to enjoy your leftovers and enjoy a taste of authentic Mexican cuisine.

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If you’re anything like me, when I make carnitas, I always end up with a mountain of delicious, tender pork that somehow never disappears in one meal.

But instead of letting it sit in the fridge for days, here’s my favorite way to use up those leftovers: Carnitas Tortas.

Now, if you’ve made carnitas the right way (and if you haven’t, you really need to check out my authentic carnitas recipe on the blog), you know that crispy, melt-in-your-mouth pork is something special.

But what do you do with the leftovers? Obviously, you make tortas.

A torta de carnitas is basically a Mexican sandwich, but trust me, it’s a next-level sandwich. You’ve got your crispy bolillo rolls (if you don’t have bolillo, any sturdy roll will do).

A slather of refried beans, that luscious leftover carnitas, a little avocado and pico de gallo for freshness, and of course, pickled jalapeños to kick it up a notch. Can you see the magic happening?

The best part is that it’s super easy! You don’t even need to start from scratch.

All you need to do is heat up those glorious leftovers, then toast up your rolls in a little of the lard you rendered from the pork belly (yes, that lard—it’s a total game-changer).

And just like that, you’ve got yourself a meal that’s comforting, flavorful, and oh-so-satisfying.

If you’ve got a jar of salsa roja hanging around, dip that torta in it for an extra boost of flavor, and you’ve got dinner!

What to Serve With Your Torta de Carnitas

These tortas are hearty and flavorful on their own, but pairing them with the right sides can elevate the meal even more! Here are some tasty options I usually like to serve alongside:

Creamy guacamole with crispy tortilla chips adds an extra layer of flavor and texture to your meal.

A fresh, crunchy salad with lettuce, tomatoes, cucumber, and a light lime vinaigrette can offer a refreshing contrast to the richness of the torta de carnitas.

A simple side of Mexican red rice is always a great addition to any Mexican meal and complements the torta perfectly.

The tangy, spicy crunch of zanahorias en escabeche (pickled carrots) is the perfect zesty side to cut through the richness of the pork.

To wash it all down, serve with a refreshing Agua de Limón con Chía (lemonade with chia seeds) or a tangy Agua de Jamaica (hibiscus tea). Both are the perfect balance of sweet and tart, and they’ll keep you cool while you enjoy your torta!

How to Pack an Already Assembled Torta

Packing a torta for work is super easy, and honestly, it’s one of my favorite ways to enjoy leftovers. Here’s how I do it:

1. I always wrap my torta in parchment paper or foil to keep everything together and make sure it doesn’t fall apart. This step is key, especially if you’ve packed a generous amount of fillings.
2. I like to place my wrapped torta in a lunch box or a sturdy container with a tight lid. That way, it stays intact and doesn’t get squished while I’m on the go.
3. If I’m using pico de gallo or salsa, I’ll add a small sheet of parchment paper inside the wrap to soak up any extra moisture. It helps keep the roll from getting soggy, which is important if you’re eating it later.
4. If I’m in the mood for something extra, I’ll throw in a little bag of chips or a small container of pickled veggies. But I keep those separate so the torta stays the star.

And that’s it! A delicious, ready-to-go torta that’s easy to grab and eat during your workday!

More Tortas to Try

Have you tried this torta de carnitas recipe? Leave a comment below to let us know how it turned out!

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