Name: Tortas de Carnitas
Yield: Makes 4 tortas
Cuisine: Mexican
Ingredients: 1 ripe Hass avocado, quartered, peeled, and each quarter cut across into 1cm slices; 4 Teleras, or other rolls of your choice; 4 slices pickled jalapeños, or more or less to taste, see Note; 2 tablespoons mayonnaise, Mexican crema, or crème fraiche; 30 g unsalted butter, softened to spreading consistency; 4 paper-thin slices white or red onion, peeled but left intact; 8 tablespoons refried black beans; Half the carnitas, warm but not red hot

Preparation info

Makes
4
tortas

Difficulty
Medium

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Possibly the most interesting sandwiches in the world, Mexican tortas combine boldly seasoned elements in a way that achieves both complexity and a certain delicacy. A torta is usually constructed on a telera roll, but there are dozens of regional variations on the bread. This recipe is from my very dear friend Roberto Santibañez, chef/owner of Fonda in the East Village in Manhattan and in Park Slope in Brooklyn, New York. Friendship aside, my critical side kn