TORTAS DE PIERNA RIQUÍSIMAS!!

Ingredients

• 3 kg Pork Leg (bone‑in, cut into three pieces)
• 4 L Water (enough to fully cover the meat)
• 2 leaves Bay Leaves (dried)
• 0.5 medium Onion (quartered for broth)
• 1 head Garlic (peeled; cloves used later)
• 2 Tbsp Salt (to taste)
• 10 dried Guajillo Chiles (stem removed; seeds optional)
• 20 dried Pua Chiles (stem removed)
• 2 medium Tomatoes (chopped for sauce)
• 0.5 tsp Dried Oregano (crushed)
• 5 whole Whole Peppercorns (for sauce)
• 5 whole Whole Cloves (for sauce)
• 1 tsp Small Dried Pepper (e.g., dried chiltepin, optional heat)
• 1 Tbsp Ketchup (for flavor)
• 1 Tbsp Mustard (yellow mustard)
• 1 Tbsp Vegetable Oil (optional for sauce sauté)
• 2 Tbsp Butter (softened, for bread)
• 8 pieces Telera Rolls (Mexican sandwich rolls)
• 1 cup Lettuce (shredded; iceberg or romaine)
• 1 medium Tomato (sliced for topping)
• 0.5 medium Onion (thinly sliced for topping)
• 2 pieces Jalapeño (sliced, optional)
• 2 Tbsp Mexican Crema (for spreading)
• 1 piece Avocado (sliced, optional)
• 1 Tbsp Mayonnaise (optional spread)

Instructions

1. Simmer Pork Leg in Aromatic Broth

   Place the pork leg pieces in a large pot, add water to fully cover, then add bay leaves, the quartered onion, the whole garlic head, and salt. Bring to a boil, reduce to a gentle simmer, skim off any foam, and cook for about 2 hours until the meat is very tender and easily shreds.

   Time: PT2H

   Temperature: medium simmer

2. Prepare Toppings

   While the pork cooks, slice lettuce, tomato, onion, jalapeños, and avocado. Keep the avocado sliced just before assembly to avoid browning. Slice the telera rolls in half but do not toast yet.

   Time: PT15M

3. Cook Dried Chiles and Tomatoes

   Remove stems (and seeds if less heat is desired) from the guajillo and pua chiles, rinse them, then add the chiles and the two chopped tomatoes to the same pot with the pork broth. Simmer for 15 minutes until the chiles are softened.

   Time: PT15M

   Temperature: medium simmer

4. Blend Chili Sauce

   Transfer the softened chiles, tomatoes, and about 1 cup of the broth to a blender. Add oregano, whole peppercorns, whole cloves, the small dried pepper, ketchup, mustard, and two minced garlic cloves. Blend until smooth. Taste and add a pinch of salt if needed.

   Time: PT10M

5. Shred Pork and Mix with Sauce

   Remove the pork from the pot, let it cool slightly, discard the bone, and shred the meat with two forks. Return the shredded pork to the pot, pour in the blended sauce, add a splash of oil if desired, and heat for 5 minutes, stirring to coat the meat evenly.

   Time: PT15M

   Temperature: medium heat

6. Toast Telera Rolls

   Heat a skillet over medium heat, add a thin layer of butter (or a drizzle of oil), and place the split rolls butter‑side down. Toast until golden brown, about 2–3 minutes per side.

   Time: PT5M

   Temperature: medium heat

7. Assemble the Pork Torta

   Spread a thin layer of Mexican crema (and optional mayo or mustard) on each roll. Add a generous mound of the shredded pork, then top with lettuce, tomato slices, onion rings, jalapeño slices, and avocado if using. Close the roll and serve immediately while the bread is warm.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

28g

Carbohydrates

35g

Fat

14g

Fiber

4g