Tortas De Lomo

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

1. 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

2. 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

3. Prepare Dried Chilies

   Remove stems and scrape out all seeds from the dried chilies. Rinse briefly under cold water.

   Time: PT5M

4. 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

5. Reserve Pork Broth

   Drain the boiled chilies, reserving the liquid. This broth will be used later to blend the sauce.

   Time: PT2M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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