Mexican Tortas Are the Ultimate Sandwich for Meat Lovers

Ingredients

• 2 pounds Lamb Belly (trimmed, skin on)
• 4 units Garlic Cloves (minced)
• 2 teaspoons Ground Cumin (toasted)
• 1 teaspoon Dried Oregano (Mexican oregano if available)
• 1 tablespoon Chipotle in Adobo (finely chopped)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra‑virgin, for bean spread)
• 1 cup Canned Garbanzo Beans (drained and rinsed)
• 1 cup Canned Black Beans (drained and rinsed)
• 4 units Tomatillos (peeled and quartered)
• ¼ cup Apple Cider Vinegar
• 1 tablespoon Granulated Sugar
• 4 ounces Oaxaca Cheese (shredded)
• 4 units Telera Rolls (soft Mexican sandwich rolls)
• ¼ cup Fresh Cilantro (chopped for garnish)
• 4 units Lime Wedges (for serving)

Instructions

1. Prepare the Lamb Marinade

   In a bowl combine minced garlic, toasted cumin, oregano, chopped chipotle, lime juice, salt, and pepper. Whisk in 1 tablespoon olive oil to form a paste.

   Time: PT15M

2. Marinate the Lamb Belly

   Rub the marinade all over the lamb belly, ensuring it coats both sides. Place the lamb in a resealable bag, refrigerate for 48 hours, turning once halfway through.

   Time: PT48H

   Temperature: 4°C

3. Braise the Lamb (Barbacoa Style)

   Preheat oven to 300°F. Transfer the marinated lamb to a Dutch oven, add enough water to come halfway up the meat, cover with a lid, and braise for 12 hours until the meat is fork‑tender and falling apart.

   Time: PT12H

   Temperature: 300°F

4. Make the Lamb Jus

   Remove the lamb and set aside. Strain the braising liquid into a saucepan, skim excess fat, and simmer over medium heat for 1 hour until reduced to a rich consommé.

   Time: PT1H

   Temperature: Medium heat

5. Prepare Pickled Tomatillos

   In a small saucepan combine sliced tomatillos, apple cider vinegar, sugar, and salt. Bring to a gentle boil, then remove from heat and let cool to room temperature. Refrigerate for at least 15 minutes.

   Time: PT15M

   Temperature: Medium heat

6. Blend the Bean Spread

   In a food processor combine garbanzo beans, black beans, remaining 1 tablespoon olive oil, a pinch of salt, and a squeeze of lime. Pulse until a coarse, spreadable paste forms.

   Time: PT10M

7. Shred Oaxaca Cheese

   Shred the Oaxaca cheese into thin strands; set aside at room temperature so it melts easily later.

   Time: PT5M

8. Toast the Telera Rolls

   Slice each telera roll horizontally, leaving a hinge. Lightly brush the cut sides with a little oil and toast on a hot skillet until golden, about 2 minutes per side.

   Time: PT5M

   Temperature: Medium‑high heat

9. Assemble the Torta

   Spread a generous layer of bean paste on the bottom half of each roll. Layer sliced braised lamb belly, pickled tomatillos, shredded Oaxaca cheese, and a sprinkle of fresh cilantro. Close the sandwich and drizzle a spoonful of warm lamb jus over the top.

   Time: PT5M

10. Rest and Serve

    Allow assembled tortas to rest for 2 minutes so the cheese begins to melt. Serve with lime wedges and extra jus for dipping.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

38 g

Fiber

12 g