Grilled Spicy Pork Carne Enchilada Torta Mexican Sandwich :: The Meatwave

Name: Grilled Spicy Pork Carne Enchilada Torta Mexican Sandwich :: The Meatwave
Total time: 165 min
Ingredients: For the Marinade; 5 guajillo chiles, stemmed and seeded; 1 ancho chile, stemmed and seeded; 2 cups water; 1 small white onion, coarsely chopped; 3 medium clove garlic, smashed and peeled; 2 teaspoons dried oregano, preferably Mexican; 1 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1/3 cup apple cider vinegar; 2 tablespoons finely chopped chipotle chiles in adobo, plus 1 tablespoon of adobo sauce; Kosher salt, to taste; 2 lbs boneless pork loin, cut into 1/4-inch strips; 4 Bolillo rolls, halved; 2 ripe avocados, cut into 1/4-inch slices; 1 head iceberg lettuce, shredded; 12oz Oaxacan cheese, grated; 4 bricks wrapped in heavy duty aluminum foil

meatwave.com

A layered sauce of multiple chiles and spices gives the tender pork in this torta a complex flavor that's complimented with the accompaniments of lettuce, Oaxacan cheese, and sliced avocados.

View full recipe on meatwave.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatwave.com.

Share this recipe:

Ingredients

For the Marinade
5 guajillo chiles, stemmed and seeded
1 ancho chile, stemmed and seeded
2 cups water
1 small white onion, coarsely chopped
3 medium clove garlic, smashed and peeled
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/3 cup apple cider vinegar
2 tablespoons finely chopped chipotle chiles in adobo, plus 1 tablespoon of adobo sauce
Kosher salt, to taste
2 lbs boneless pork loin, cut into 1/4-inch strips
4 Bolillo rolls, halved
2 ripe avocados, cut into 1/4-inch slices
1 head iceberg lettuce, shredded
12oz Oaxacan cheese, grated
4 bricks wrapped in heavy duty aluminum foil