Allegiance Torta de Pork
Allegiance Torta de Pork
Recipe and photo courtesy of Performance Foodservice
Makes 8 tortas
8 ea. garlic, clove(s), peeled
½ c. soy sauce
2 T. honey
2 t. salt
1 t. ground black pepper
(1) 3 lb. Allegiance® bone-in pork shoulder
16 ea. bacon, slice(s)
⅔ c. black beans, drained and rinsed
8 ea. Telera rolls, (Mexican bread rolls; substitute with bolillos or similar rolls)
½ c. Mexican crema
6 oz. cotija cheese, grated
6 oz. feather shred Oaxaca cheese
12 oz. ham, whole muscle, pit smoked
6 ea. avocado halves, sliced
½ c. sliced pickled jalapeño, chopped
6 oz. salsa verde tomatillo
To Make the Roast Pork: Preheat the oven to 325°F. In a blender, com- bine garlic, soy sauce, honey, salt, and pepper. Blend until smooth.
Place the pork in an oven-safe pan (like a Dutch oven) and pour the marinade over it, ensuring the pork is evenly coated. Cover the pan with a lid and roast the pork for 1 hour. After 1 hour, uncover the pan and flip the pork. Continue roasting, uncovered, for an additional 1¼ to 1½ hours, basting occasionally, until the pork is tender. Let the pork cool, then refrigerate for several hours or overnight to make slicing easier.
To Prepare the Bacon and Beans:
In a large skillet, lay the bacon slices in a single layer and cook over medium heat for about 8 minutes, flipping occasionally, until crispy. Remove the bacon from the skillet and drain on paper towels. Retain about 2 tablespoons of bacon drip- pings in the skillet.
In a food processor, puree the black beans. Add the pureed beans to the skillet with the bacon drippings and stir for 1-2 minutes to heat through and thicken. Remove from heat and set aside.
Finish the Tortas: Preheat the oven to 400°F. Slice the roasted pork as thinly as possible and let it come to room temperature. Split the telera rolls in half, like a bagel. Place the bottom halves on a rimmed baking sheet and spread a generous layer of beans on each. Top each bean-coated bottom half with a portion of roast pork and 2 slices of bacon. Spread 2 tablespoons of crema on the cut side of the top halves of the rolls, then top with both cheeses and ham.
Place the top halves of the rolls (open-faced) on the baking sheet next to the bottom halves. Bake in the oven for 8-10 minutes, until the rolls are crispy, and the cheese has melted.
Once baked, remove the tortas from the oven and add 2 slices of avocado to each one. Top with pickled jalapeños and salsa verde. Close the tortas by flipping the top halves over onto the bottom halves.
Performance Foodservice products used in this recipe: Peak Fresh Produce® Garlic, West Creek® Honey, West Creek® Salt, Contigo® ground black pepper, Allegiance® bone-in pork shoulder, West Creek® Bacon, Contigo® black beans, Contigo cotija cheese, Contigo feather shred Oaxaca cheese, Contigo® Salsa Verde Tomatillo, West Creek® ham, Contigo® avocado halves, Contigo® sliced pickled jalapeño
Chicken Milanesa Torta
Chicken Milanesa Torta
Recipe courtesy of V & V Supremo Foods, Inc.
Makes 2 tortas
2 eggs
¼ t. garlic powder
¼ t. onion powder
¼ t. ground black pepper
¼ t. Kosher salt
½ c. plain breadcrumbs
¼ c. Grated Sierra Brand Cotija Cheese from V&V SUPREMO
2 boneless chicken breasts (butterflied and pounded thin)
¼ c. vegetable oil1 T. unsalted butter, softened
2 telera bread rolls (or French bread sliced in half lengthwise)
½ c. black beans (recipe below) or your favorite brand of refried beans
Chipotle Cream Sauce (recipe at right)
4 Romaine lettuce leaves, torn
½ (10 oz). pkg. V&V SUPREMO Brand Queso Fresco, cut into 6 slices
6 tomato slices, divided
10 thin slices red onion, divided
½ medium avocado, medium slices, divided
Beat eggs in a shallow dish with garlic and onion powder, pepper and salt. Prepare a second shallow dish with breadcrumbs and cotija cheese. Mix until cheese and breadcrumbs are combined. Dip chicken into eggs and let excess drip off. Coat with the cotija cheese and breadcrumb mixture, turning and patting to coat.
Preheat oil in skillet for 2 minutes over medium heat. Working in batches, fry chicken for 3 to 4 minutes on each side until golden brown and internal temperature of 165°F is reached. Transfer chicken to a paper towel-lined plate to drain.
Preheat a griddle or a nonstick skillet for 2 minutes over medium heat. Spread ½ tablespoon butter on the inside of each bread half. Place bread halves on griddle and toast 1 minute on each side, or until warm and golden.
To Serve: Evenly spread each telera bread bottom with 3 tablespoons mashed black beans. Add 2 tablespoons Chipotle Sour Cream. Top with 1 piece of chicken Milanese and drizzle with an additional 1 tablespoon Chipotle Sour Cream.
Top with lettuce, Queso Fresco slices, tomato, onion, and avocado. Spread 1 tablespoon of chipotle sour cream on the top half of the bread.
The Black Beans:
Makes 4 cups
1 lb. dried black beans, cleaned and free of debris
6 c. water
½ medium white onion
3 cloves garlic
1 T. Kosher salt, or to taste
Combine water, beans, onion, and garlic. Cover and cook on high heat for 4 hours. Add salt and continue to simmer for an additional 30 minutes or until beans are tender. Discard onion and garlic if desired.
The Chipotle Cream Sauce:
1 c. Supremo Brand Mexican Sour Cream
3 T. canned chipotle sauce
¼ t. Kosher salt, heaping
⅛ t. ground black pepper
In a small bowl, combine sour cream with chipotle sauce, salt, and pepper. Mix until all ingredients are fully incorporated. Cover and refrigerate until needed.
Hatch Chile Burger
Hatch Chile Burger
Recipe by Chef Gabriel DeLeon, Mí Día from Scratch, Texas. Reprinted from el Restaurante, August 2024
Makes 4 – 5 patties
8 oz. fresh hatch chiles
1 ½. lbs. ground beef 80/20
8 oz. cooked chorizo, cooled and fat rendered
¾ t. salt
Fresh pepper, to taste
2 slices American cheese
1 egg or 2 quail eggs
Olive oil as needed
Queso sauce (optional)
4 brioche buns
Prepare a hot grill and roast hatch chiles until black and blistered. Rinse chiles under cold waterto remove skin and seeds. Dice ½-inch and store.
In a large bowl, mix ground beef, chorizo, salt and pepper. Try not to over mix. Prepare 7-ounce portions. Heat a pan or grill. Cook burgers to medium. Melt 2 slices of cheese. Prepare egg in sauté pan sunny side up with olive oil, and season with salt and pepper.
To assemble burger: Place 2 tablespoons of queso on bottom bun, top with beef patty, hatch chiles and egg.