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Marinated Pork Tortas With Cilantro Aioli & Chiles Curtidos

The first time I tasted a torta was from a street vendor in Mexico City, a symphony of flavors exploding in my mouth. The warm, crusty bolillo cradled layers of savory pork, creamy avocado, and the fiery tang of pickled jalapeños. It was more than just a sandwich; it was an experience, a vibrant snapshot of Mexican culinary artistry that I’ve strived to recreate ever since. This recipe, inspired by those memories, blends traditional Mexican flavors with subtle Asian influences, all anchored by a succulent marinated pork loin.

Recipe Overview

Prep Time: 4 hours (includes marinating and pickling time)
Cook Time: 2 hours 15 minutes
Total Time: 6 hours 15 minutes
Servings: 6
Yield: 6 tortas
Dietary Type: Varies (can be dairy-free)

Ingredients

For the Chiles Curtidos (Pickled Vegetables):

4 cups unseasoned rice vinegar or white vinegar
2 1/2 cups granulated sugar
2 1/2 cups water
2 tablespoons olive oil
13 large jalapeño peppers, sliced into rings 1/4-inch thick
2 onions, sliced thinly
4 carrots, sliced into rounds 1/4-inch thick
10-15 garlic cloves, peeled
2 tablespoons dried oregano
Salt to taste

For the Pork:

1 lb boneless pork roast, cut into 2-inch pieces about 1/2-inch thick
1/2 cup sliced scallion
2 tablespoons garlic, minced
1 tablespoon minced ginger
2 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon ground cumin
1 teaspoon yellow curry powder
1 lime, zested and juiced
1 tablespoon ground coffee
1 tablespoon brown sugar
1/4 cup canola oil or olive oil

For the Refried Black Beans:

2 bay leaves
1 garlic clove
1/4 whole onion
2 layers cheese cloth, about 10 x 10 inches
6 cups water
2 teaspoons salt
1 1/3 cups dried black beans, rinsed well
2 tablespoons canola oil
1 teaspoon granulated garlic
1 teaspoon ground cumin

For the Cilantro Aioli:

3/4 cup mayonnaise or vegan mayonnaise
2 tablespoons minced garlic
1 1/2 tablespoons lemon juice
4 1/2 tablespoons Dijon mustard
1/2 cup chopped cilantro, divided
2 cups canola oil
1/2 cup cold water, as needed only
1 teaspoon salt
2 tablespoons lime juice
Zest of two limes

For the Sandwich Assembly:

6 fresh rolls, or bolillos, cut in half
3 tablespoons butter, softened
1 avocado, sliced
12 slices queso fresco

Equipment Needed:

Large pot
Large frying pan
Sealable baggie
Deep skillet
Paper towels
Cheesecloth
Large skillet
Food processor
Skillet or griddle

Instructions

Prepare the Chiles Curtidos: In a large pot, combine the vinegar, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Turn off the heat and let the pot sit.
In a large frying pan, heat the olive oil over medium-high heat until hot. Add the sliced jalapeño peppers, onions, carrots, and garlic cloves. Cook until the onions are wilted and slightly softened, about 5 minutes, stirring occasionally.
Transfer the cooked vegetable mixture to the pot with the vinegar mixture and stir well. Add the dried oregano and salt to taste. Let the mixture sit until it cools to room temperature.
Transfer the vegetables and the liquid to a glass jar with a lid. Refrigerate for at least 2 days to allow the flavors to infuse properly. The pickles will keep in the refrigerator for up to 2 months.
Marinate the Pork: Place the pork pieces in a sealable baggie. In a separate bowl, mix together the sliced scallion, minced garlic, minced ginger, soy sauce (or tamari), ground cumin, yellow curry powder, lime zest, lime juice, ground coffee, and brown sugar. Add this mixture to the baggie with the pork.
Seal the baggie tightly, removing as much air as possible. Shake the baggie to coat the pork evenly with the marinade. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Cook the Pork: Heat the canola oil or olive oil in a deep skillet over high heat until hot. Carefully add the marinated pork to the skillet in a single layer, being careful not to overcrowd the pan. Cook the pork, turning occasionally, until it is crisp on all sides and cooked through, about 10 minutes. The internal temperature should reach 145°F (63°C).
Remove the cooked pork from the skillet and place it on paper towels to drain excess oil. Set aside. When ready to assemble the sandwiches, slice the pork thinly, about 1/4-inch thick.
Prepare the Refried Black Beans: Combine the bay leaves, garlic clove, and onion and wrap them securely in the cheesecloth, tying the ends to make a tight bundle. This bundle will infuse the beans with flavor without leaving bits of onion and garlic in the finished product.
Bring the water to a boil in a large pot. Add the salt, rinsed black beans, and the cheesecloth bundle. Return the mixture to a simmer, reduce the heat to low, and cook until the beans are tender, about 1 1/2 hours. As the beans cook, add more water if needed to keep them submerged.
When the beans are done, drain them, reserving the cooking liquid. Discard the cheesecloth bundle.
In a large skillet, heat the canola oil over medium heat until hot. Add the granulated garlic and ground cumin and cook for 1 minute, stirring, until fragrant.
Add the cooked black beans and half of the reserved bean liquid to the skillet. Cook, stirring frequently, for 1-2 minutes, allowing the flavors to meld.
Transfer the beans to a food processor and puree until smooth. Season with salt to taste. Add more of the reserved bean liquid as needed to achieve a thick, spreadable consistency.
Make the Cilantro Aioli: Place the mayonnaise (or vegan mayonnaise), minced garlic, Dijon mustard, lemon juice, and half of the chopped cilantro in the bowl of a food processor. Process until smooth and well combined.
With the motor running, slowly drizzle in the canola oil in a steady stream. The mixture should emulsify and become smooth and creamy. Add cold water as needed for a spreadable consistency and to brighten the color of the aioli.
Add the salt and lime juice and pulse briefly to incorporate. Transfer the aioli to a bowl and stir in the lime zest and the remaining chopped cilantro.
Assemble the Tortas: Heat a skillet or griddle over medium heat until hot.
Butter the cut sides of the rolls with the softened butter and place them in the hot skillet to toast until golden brown.
Spread both halves of each roll generously with the cilantro aioli.
Onto the bottom halves of the rolls, layer the refried black beans, sliced pork, chiles curtidos, sliced avocado, queso fresco, and any other desired toppings such as tomato or lettuce.
Add the top half of the roll to complete the torta. Serve immediately and enjoy!

Expert Tips & Tricks:

Marinating Time: While 2 hours is the minimum for marinating the pork, overnight marinating allows the flavors to penetrate deeper, resulting in a more flavorful and tender final product.
Pickling Vegetables: The chiles curtidos benefit from at least 2 days of refrigeration, but the flavor improves with time. Make them a week in advance for the best results.
Black Bean Consistency: The key to creamy refried black beans is to add the reserved cooking liquid gradually until you reach the desired consistency. Avoid adding too much liquid at once, as this can make the beans too runny.
Aioli Emulsification: To ensure a stable aioli, add the oil very slowly while the food processor is running. If the aioli starts to separate, try adding a teaspoon of cold water to help it come back together.

Serving & Storage Suggestions:

Serve the tortas immediately after assembly to prevent the bread from becoming soggy. These tortas are best enjoyed fresh. If you have leftover pork or refried beans, store them separately in airtight containers in the refrigerator for up to 3 days. The chiles curtidos can be stored in their jar in the refrigerator for up to 2 months. Reheat the pork and beans before assembling the tortas. The aioli should also be refrigerated and used within 3 days.

Nutritional Information:

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1797 kcal	N/A
Calories from Fat	1015 g	57%
Total Fat	113 g	173%
Saturated Fat	15 g	72%
Cholesterol	80 mg	26%
Sodium	2082 mg	86%
Total Carbohydrate	164 g	54%
Dietary Fiber	15 g	58%
Sugars	94 g	373%
Protein	41 g	81%

Variations & Substitutions:

Vegetarian Tortas: Substitute the pork with grilled portobello mushrooms marinated in the same mixture.
Spicier Chiles Curtidos: Add serrano peppers along with the jalapeños for extra heat.
Gluten-Free Tortas: Use gluten-free rolls and tamari instead of soy sauce.
Aioli Variations: Add other fresh herbs like parsley or chives to the aioli. You can also add a pinch of smoked paprika for a smoky flavor.

FAQs (Frequently Asked Questions):

Q: Can I make the chiles curtidos ahead of time?
A: Absolutely! In fact, the chiles curtidos benefit from being made in advance, as the flavors intensify over time. They can be stored in the refrigerator for up to 2 months.

Q: Can I use a different cut of pork for this recipe?
A: While a boneless pork roast works well, you could also use pork shoulder or pork tenderloin. Adjust the cooking time accordingly to ensure the pork is cooked through.

Q: What if I don’t have a food processor for the aioli?
A: You can make the aioli by hand, but it will require some elbow grease. Finely mince the garlic and whisk all the ingredients together vigorously until the aioli emulsifies.

Q: Can I freeze the refried black beans?
A: Yes, the refried black beans can be frozen for up to 3 months. Thaw them overnight in the refrigerator before reheating.

Q: What other toppings can I add to these tortas?
A: Feel free to customize your tortas with your favorite toppings! Some popular additions include sliced tomatoes, lettuce, shredded cabbage, and pickled red onions.

Final Thoughts:

This recipe might seem like a labor of love, but trust me, each component comes together to create a truly unforgettable sandwich. The combination of the tangy chiles curtidos, the flavorful marinated pork, and the creamy cilantro aioli is a symphony of flavors that will transport you straight to a Mexican street corner. Don’t be afraid to experiment with variations and make it your own. So, gather your ingredients, put on some music, and embark on this culinary adventure. And be sure to share your creations and feedback with me – I can’t wait to see your tortas!

Marinated Pork Tortas With Cilantro Aioli & Chiles Curtidos Recipe