Tortas al Pastor:
Adobo Marinated Pork Sandwich “al Pastor” Style
Recipe courtesy of Culinary Institute of America (www.ciaprochef.com)
Makes 6 tortas
The Meat and Marinade:
10 guajillo chiles, wiped clean
2 T. achiote paste
1/2 c. white vinegar
1/2 white onion
2 garlic cloves
1/2 t. cumin seeds
2 lbs. pork loin, thinly sliced
The Torta:
6 rolls of white bread, split in half
3/4 c. refried beans, warm
2 Roma tomatoes, sliced
3 T. mayonnaise
1 white onion, sliced
1 c. Oaxaca style queso, chopped
Jalapeño chiles en escabeche, sliced, to taste
Salt, to taste
Discard stems, seeds and veins from the chiles; place chiles in a bowl covered with boiling water. Soak the chiles for 10-15 minutes. Dissolve the achiote paste in the vinegar. Reserve. Purée the onion, garlic clove, cumin, achiote and soaked chiles in the blender, add fresh water if needed. Pass through a small mesh strainer, season with salt to taste.
Place the thin sliced pork in a non-reactive bowl, cover with the marinade; be sure that all the meat is covered with the sauce. Cover with plastic wrap and refrigerate for at least 1⁄2 hour, preferably overnight.
Transfer the marinated meat to an oven- proof platter and bake in a preheated oven at 325° F until completely cooked. Chop the meat and keep warm.
Assembling the torta: Open the white bread rolls lengthwise; remove some of the crumbs.
First spread mayonnaise on the cut side of the top part of the breads. Spread beans on the cut side of the bottom part of the breads. In an oiled griddle, place the breads cut side up. Place 2 slices of tomato on top of the beans, scatter with some slices of onion; divide the meat and place on top. Cover the meat with cheese and top with the jalapeño chiles en escabeche.
Close the tortas, flattening them and turn- ing upside down, to help the cheese to melt, and keep warm. Slice in half crosswise and serve.