Mini Mexican Tortas

  • Yields: 8 tortas
  • Start to Finish: 25 mins
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Mini Mexican Tortas
Ingredients
1
17 ounce package refrigerated cooked pork roast au jus
1/4
cup chopped pickled chile peppers* or 1/3 cup chunky salsa
1/4
cup snipped fresh cilantro
2
tablespoons finely chopped red onion
2
tablespoons lime juice
2
1/4
teaspoon salt
2
avocados, halved, seeded, and peeled
8
tea- or cocktail-size buns (about 1-1/2-inch diameter) or corn muffins, split
Directions
  1. Place pork roast with juices in a medium saucepan. Using two forks, pull meat apart into shreds. Stir in peppers and cilantro. Cook, covered, over medium-low heat until heated through, stirring occasionally.
  2. Meanwhile, in a medium bowl stir together onion, lime juice, garlic, and salt. Add avocados and coarsely mash until combined.
  3. Using a slotted spoon or fork, divide pork mixture among bottom halves of buns. Top with avocado mixture and bun tops.
From the Test Kitchen
*Tip:

Choose sweet or spicy peppers according to your taste. Pepperoncini salad peppers are a good choice.

Nutrition Facts (Mini Mexican Tortas)
    Per serving:
  • 217 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 37 mg chol.,
  • 443 mg sodium,
  • 15 g carb.,
  • 5 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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