Sunday, December 19, 2010

Pork Torta with Cilantro Mayo

A perfect way to makeover leftover pork chops and pork steaks, the torta is a Mexican sandwich, made in a slightly hollowed out, firm sub roll or bolio, topped with many of the same fillings you would use in a taco or burrito.

2 pork steaks (or 2-3 chops) cooked, approximately 1 lb. cooked meat ($1.00)
2 medium onions, julienned ($.15)
1/8 C. mayo, light ($.10)
1 T. chopped cilantro ($.10)
2 sub, french, or bolio rolls ($.50)

Mix well chopped cilantro and mayo. Split the rolls in half length-wise and slightly hollow out the top half.

Thinly slice the pork, reheat in pan on medium high - add onions and cook until onions carmelize and pork is heated through.

Toast rolls, spread with cilantro mayo, and top with pork and onions.

Yields = 2 tortas (or sammies)
Cost: $1.85
Cost per torta: $.93

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