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

Ingredient Substitutions

• Instead of Pork Leg: Pork Shoulder
• Instead of Bay Leaves: Oregano
• Instead of Garlic: Garlic powder
• Instead of Salt: Sea salt
• Instead of Guajillo Chiles: Ancho chiles
• Instead of Pua Chiles: Pasilla chiles
• Instead of Tomatoes: Canned tomatoes
• Instead of Dried Oregano: Mexican oregano
• Instead of Whole Peppercorns: Ground pepper
• Instead of Small Dried Pepper: Crushed red pepper flakes
• Instead of Ketchup: Tomato paste
• Instead of Mustard: Dijon mustard
• Instead of Vegetable Oil: Canola oil
• Instead of Butter: Margarine
• Instead of Telera Rolls: Bolillo rolls, Ciabatta rolls
• Instead of Lettuce: Cabbage
• Instead of Jalapeño: Serrano pepper
• Instead of Mexican Crema: Sour cream
• Instead of Avocado: Guacamole

Equipment Needed

• Large Pot
• Cutting Board
• Chef Knife
• Blender
• Skillet or Comal
• Tongs
• Ladle
• Spoon
• Measuring Cups and Spoons (optional)

Critical Steps — Do Not Skip

• Simmer Pork Leg in Aromatic Broth
• Cook Dried Chiles and Tomatoes
• Blend Chili Sauce
• Shred Pork and Mix with Sauce

Chef Tips from the Video

• Use Mexican bolillo or telera rolls for authentic texture.
• Add a splash of orange juice to the sauce for a subtle citrus brightness.
• For extra smoky flavor, lightly char the dried chiles over an open flame before simmering.

Troubleshooting

Storage

Refrigerator: Store shredded pork and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze the cooked pork and sauce (separately) for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pork leg a day ahead; it stores well in the fridge and flavors improve.
• The chile sauce can be prepared up to 3 days in advance and reheated gently.
• Toast the rolls just before serving to keep them crisp.

Frequently Asked Questions