Torta de Carnitas

tortas

This torta de carnitas is the perfect way to use leftover carnitas—tender, crispy pork piled with refried beans, fresh pico de gallo, and pickled jalapeños, all inside a warm, toasted bolillo roll. Whether for lunch, dinner, or a late-night bite, it's a satisfying taste of authentic Mexican flavor!

prep 10

cook 15

total 25

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Ingredients

▢ 2 ½ cups carnitas leftovers (chopped)
▢ 4 bolillo rolls
▢ 1 cup refried beans
▢ 1 small avocado (sliced)
▢ 1 ½ cups pico de gallo
▢ pickled jalapeños (as much as you want)
▢ lard or butter (for toasting the rolls)
▢ salsa roja (for serving)

Instructions

In a skillet over medium heat, warm the carnitas until heated through and slightly crispy on the edges, about 5-7 minutes.
Slice the bolillo rolls in half and lightly spread lard on the cut sides. Heat a skillet over medium and toast the rolls, lard side down, until golden and crispy.
Spread a generous layer of refried beans on the bottom half of each toasted roll.
Top with a few spoonfuls of chopped carnitas and some avocado slices.
Add a spoonful of pico de gallo salsa for freshness and a few pickled jalapeños for a bit of heat.
Close the torta with the top half of the roll. Serve with a side of salsa roja for dipping and enjoy!

Notes

You can use any type of sandwich rolls you prefer. But remember that soft rolls tend to get soggy faster than sturdy rolls.

Nutrition Information