Wednesday, March 16, 2011

Ancho-Honey Pork Torta


I loved the taco and torta (sandwich) stands in Mexico. Most of them open early in the morning, and offer all kinds of fresh grilled meats and toppings. If you are not a morning sandwich eater, this easy torta would work just as well for lunch or dinner (and can be made with chicken, too)!

But...one torta can get you through quite a bit of the day. Just sayin'.

Ancho-Honey Pork Torta

Pork with Ancho-Honey Sauce (can be made ahead) serves 4
Preheat oven to 325

2 pieces pork loin ( I love Willow Creek)
1 onion sliced
salt and pepper

For sauce:
3 ancho chiles, soaked in hot water, and de-seeded
1 14 oz can fire roasted tomatoes
1 small white onion, sliced
1 clove garlic
2 tsp crushed hoja santa leaf (can omit if you have to, but really helps flavor. Look at your local latin market)
2 tbsp honey
1 tbsp Worcestershire sauce
salt

Method:
Sautee one onion and garlic in skillet until soft, and slightly browned.
Add to blender with tomatoes and chiles, blend.
Heat 2 tbsp vegetable oil over medium heat in a skillet, and pour blended sauce into skillet.
Heat sauce for about 5 minutes, letting it sizzle, then add honey, worcestershire sauce and spices, salt to taste.
Simmer for about 5 more minutes. Set aside.

Season two pork loin pieces liberally with salt and pepper.
Sear in an oiled skillet until browned on each side, about 2 minutes per side.
Add the other onion in with the pork and let soften while pork is searing.

Add a cup of the sauce over top of the pork, cover well and place in oven at 325 for about 30-40 minutes.

Now you can ...Make the sandwich!
Keep oven heated...

Ingredients (make or purchase premade):
ancho-honey pork
guacamole
salsa fresca
refried black beans
pickled onions
sour cream

Method:
Get some really nice soft rolls or country white bread and slice if needed. I love Tribeca Ovens rustic Hero.
Cut the pork into 1/2 inch cubes.
Spread a bit of black beans on one side and heap some pork, with plenty of sauce, onto the other.
Spread some guacamole onto the bread, too, and heat the sandwich for about 5 minutes in hot oven.
Remove and spoon on some salsa fresca, pickled onions and sour cream. Add hot sauce if you like.

Enjoy!!!


2 comments:

Carolyn Jung said...

Having only had a Clif bar for lunch today, I am going mad for that sandwich. If only it was right in front of me this second. ;)

~ Chef Louise said...

no joke, i have an affection for tortas... but they have to be just right. i order them everywhere here in so california. i like the addition of honey.
thanks for stopping by satisfied
chef louise