Tortas De Lomo
Tortas De Lomo is a medium Mexican recipe that serves 4. 550 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 45 min | Cook: 2 hrs 1 min | Total: 3 hrs 6 min
Cost: $23.79 total, $5.95 per serving
Ingredients
- 4 lb Pork Butt Roast (boneless, skin on, cut into large chunks)
- 12 pieces Dried Mexican Chilies (mix of mild and hot varieties, stems removed, seeds removed)
- 1 leaf Bay Leaf (dried)
- 4 cloves Garlic (peeled)
- 1 tsp Dried Oregano (Mexican oregano preferred)
- 4 cloves Whole Cloves (whole, for aromatic flavor)
- 1 tbsp Sesame Seeds (toasted)
- 1 tsp Black Pepper (ground)
- 1 inch Fresh Ginger (peeled and grated)
- 2 tbsp Chicken Bouillon (granulated)
- to taste Salt (season to preference)
- 6 pieces Bolillo or Telera Rolls (Mexican sandwich rolls, sliced lengthwise)
- 4 tbsp Mayonnaise (for spreading on one side of the roll)
- 2 tbsp Yellow Mustard (for spreading on the opposite side of the roll)
- 1 small White Onion (thinly sliced)
- 2 pieces Tomato (diced for topping)
- 5 pieces Chile de Árbol (for quick hot sauce)
- 1 piece Tomato (for hot sauce) (cooked and blended with chile de árbol)
- 1 tbsp Olive Oil (for sautéing hot sauce ingredients)
Instructions
Cut Pork into Large Chunks
Place the pork butt on a cutting board and cut it into roughly 2‑inch pieces, following the grain of the fat for easy removal later.
Time: PT10M
Simmer Pork Until Tender
Transfer the pork chunks to a large pot, cover with water, add bay leaf, garlic, oregano, whole cloves, sesame seeds, black pepper, grated ginger, chicken bouillon and a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour 30 minutes, or until the meat pulls apart easily with a fork.
Time: PT1H30M
Temperature: medium heat
Prepare Dried Chilies
Remove stems and scrape out all seeds from the dried chilies. Rinse briefly under cold water.
Time: PT5M
Boil Chilies
Place the cleaned chilies in a saucepan, cover with fresh water and bring to a rapid boil. Cook for 16 minutes until softened.
Time: PT16M
Temperature: high heat
Reserve Pork Broth
Drain the boiled chilies, reserving the liquid. This broth will be used later to blend the sauce.
Time: PT2M
Shred the Pork
Remove the cooked pork from the pot, let it cool just enough to handle, and shred with two forks into large, bite‑size pieces. Avoid shredding into fine threads.
Time: PT10M
Blend Chili Sauce
In a high‑speed blender, combine the boiled chilies, reserved pork broth (enough to cover), fresh ginger, dried oregano, whole cloves, sesame seeds, black pepper, and 2 tbsp chicken bouillon. Blend until completely smooth.
Time: PT5M
Combine Sauce with Pork
Return the shredded pork to the large pot, pour the blended chili sauce over it, and stir thoroughly so every piece is coated.
Time: PT2M
Toast the Rolls
Preheat the oven to 350°F. Arrange the sliced bolillo/telera rolls on a baking sheet and toast for 5 minutes, or until the interior is lightly golden and crisp.
Time: PT5M
Temperature: 350°F
Make Quick Chile de Árbol Hot Sauce
Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the diced tomato and chile de árbol pieces, cooking for about 10 minutes until the tomato breaks down. Transfer to the blender and blend until smooth; no added salt.
Time: PT10M
Temperature: medium heat
Assemble the Torta
Slice each toasted roll lengthwise. Spread mayonnaise on one side and mustard on the other. Generously pile the chili‑coated shredded pork, then top with diced tomato, sliced onion, and drizzle the hot sauce. Serve immediately.
Time: PT10M
Serve
Plate the tortas, enjoy while hot, and share the story of your sister’s favorite dish.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 4g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Eggs (mayonnaise), Sesame, Gluten (bread)
Ingredient Substitutions
- Instead of Pork Butt Roast: Pork Shoulder, Pork Loin
- Instead of Dried Mexican Chilies: Ancho chilies, Pasilla chilies
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Oregano: Regular oregano
- Instead of Whole Cloves: Ground cloves (1/4 tsp)
- Instead of Black Pepper: White pepper
- Instead of Fresh Ginger: Ground ginger (1/2 tsp)
- Instead of Chicken Bouillon: Vegetable bouillon
- Instead of Bolillo or Telera Rolls: French baguette
- Instead of Mayonnaise: Avocado mayo
- Instead of Yellow Mustard: Spicy brown mustard
- Instead of White Onion: Red onion
- Instead of Tomato: Canned diced tomatoes
- Instead of Chile de Árbol: Cayenne pepper
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot or Dutch Oven
- Blender (Vitamix or high‑speed)
- Baking Sheet
- Small Saucepan
- Spatula or Wooden Spoon
- Tongs (optional)
Critical Steps — Do Not Skip
- Simmer Pork Until Tender
- Shred the Pork
- Blend Chili Sauce
- Toast the Rolls
- Assemble the Torta
Chef Tips from the Video
- Leaving the pork skin on adds a wonderful crispy texture when shredded.
- For extra smoky flavor, briefly grill the shredded pork after mixing with the sauce.
- Toast the rolls on a grill pan for char lines and added aroma.
Troubleshooting
Pork is not tender after simmering.
Continue simmering, adding a little more water if needed, until the meat pulls apart easily. A pressure cooker can reduce cooking time.
Chili sauce is too thin.
Return the sauce to a saucepan and reduce over medium heat until desired thickness, or add a small amount of masa harina slurry.
Bread becomes soggy quickly.
Toast the rolls just before assembly and serve immediately. You can also spread a thin layer of mayo on the interior to create a moisture barrier.
Storage
Refrigerator: Shredded pork in sauce: up to 3 days in an airtight container. Hot sauce: up to 1 week.
Freezer: Pork mixture can be frozen for up to 2 months; thaw before reheating.
Room temperature: Assembled tortas are best eaten immediately; they will become soggy after 1 hour.
Make-Ahead Tips
- Cook and shred the pork a day ahead; store in its sauce in the fridge.
- Prepare the chile de árbol hot sauce up to 3 days in advance; keep refrigerated.
- Toast the rolls just before serving for optimal crunch.
Frequently Asked Questions
What is the cultural significance and history of Torta de Puerco in Mexican cuisine?
Torta de Puerco is a classic Mexican street‑food sandwich that showcases slow‑cooked, shredded pork flavored with chilies and spices. It reflects Mexico’s tradition of using inexpensive cuts of meat, turning them into flavorful, handheld meals enjoyed at markets, festivals, and family gatherings.
What are the traditional regional variations of Torta de Puerco across Mexico?
In central Mexico, the torta often uses bolillo rolls and a simple pork adobado, while in the north, thicker telera rolls and a spicier chile de árbol sauce are common. Coastal versions may add pickled onions or avocado for freshness.
How is Torta de Puerco traditionally served in Mexico?
It is typically served hot, split open, and layered with the shredded pork, pickled onions, fresh tomato, lettuce, and a drizzle of salsa or hot sauce. A spread of mayonnaise or avocado is also popular in many regions.
During which occasions is Torta de Puerco traditionally enjoyed in Mexican culture?
Tortas are a staple at birthday parties, family reunions, and street fairs. They are also a common comfort food for weekend lunches and late‑night snacks after celebrations.
How does Torta de Puerco fit into the broader Mexican sandwich tradition?
The torta is Mexico’s answer to the sandwich, using local breads like bolillo or telera and fillings that highlight regional flavors such as adobo, chipotle, or chile de árbol. It sits alongside other iconic Mexican sandwiches like the Milanesa and the Cubana.
What are the authentic traditional ingredients for Torta de Puerco versus acceptable substitutes?
Authentic ingredients include pork butt or shoulder, dried Mexican chilies (guajillo, ancho, or árbol), bolillo/telera rolls, and traditional spices like oregano and cloves. Substitutes can be pork loin for a leaner option, French baguette for the bread, and ancho chilies for a milder flavor.
What other Mexican dishes pair well with Torta de Puerco?
Serve the torta alongside esquites (Mexican street corn), a simple green salad with lime vinaigrette, or a side of refried beans. A cold cerveza or agua fresca balances the heat of the sandwich.
What makes Torta de Puerco special or unique in Mexican cuisine?
Its combination of slow‑braised, chili‑infused pork with the crisp, toasted roll creates a contrast of textures and flavors that is both hearty and vibrant. The use of pork skin adds a subtle crunch that many other Mexican sandwiches lack.
What are the most common mistakes to avoid when making Torta de Puerco?
Common errors include over‑shredding the pork, which makes the sandwich mushy, and under‑seasoning the broth, leading to bland meat. Also, forgetting to toast the rolls can result in a soggy sandwich.
How do I know when the pork is done cooking for Torta de Puerco?
The pork is ready when a fork easily pulls the meat apart and the interior is no longer pink. The broth should be flavorful; taste and adjust seasoning before shredding.
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on authentic Latin American home cooking, especially Mexican comfort foods, with step‑by‑step tutorials that emphasize family traditions and practical kitchen tips.
How does the YouTube channel Jenny Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Jenny Martinez blends personal family stories with clear, no‑fluff instructions, often using everyday pantry items and emphasizing techniques like proper shredding and toast timing. Her videos prioritize flavor depth while keeping the recipes accessible for home cooks of all skill levels.
Last updated: August 29, 2026
