- Yields: 8 tortas
- Start to Finish: 25 mins
Mini Mexican Tortas
17 ounce package refrigerated cooked pork roast au jus
cup chopped pickled chile peppers* or 1/3 cup chunky salsa
cup snipped fresh cilantro
tablespoons lime juice
cloves garlic, minced
tea- or cocktail-size buns (about 1-1/2-inch diameter) or corn muffins, split
- 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.
- Meanwhile, in a medium bowl stir together onion, lime juice, garlic, and salt. Add avocados and coarsely mash until combined.
- 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
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