Adobo Pork Crazy Torta

Name: Adobo Pork Crazy Torta
Cook time: 30 min
Ingredients: 2 dried guajillo chiles (stemmed and seeded); 2 dried pasilla chiles (stemmed and seeded); 2 dried ancho chiles (stemmed and seeded); 2 garlic cloves; ¼ large white onion (coarsely chopped); 2 tablespoons white distilled vinegar; 2 tablespoons dried oregano; 1½ teaspoon kosher salt (plus more to taste); 1 teaspoon coarsely ground black pepper; ½ teaspoon ground cumin; 2 pounds pork loin (thinly sliced to ¼ inch); 3 to 4 tablespoons vegetable oil (divided); 12 Eggland’s Best eggs; Vegetable oil (to cook the eggs); Kosher salt and coarsely ground black pepper (to taste); 6 large teleras, bolillos or individual baguettes; Mayonnaise (to taste); Yellow mustard (to taste); 2 ripe avocadoes (halved, pitted and sliced); 3 ripe roma tomatoes (thinly sliced); ¼ white onion (thinly sliced); Pickled jalapeños (to taste); 12 ounces queso asadero (sliced)

Torta Loca de Adobada de Puerco

Recipe Yield

6 tortas

Cooking time

30 minutes

Rate this recipe

No ratings yet

Ingredients

For the Adobo Pork:

2 dried guajillo chiles stemmed and seeded
2 dried pasilla chiles stemmed and seeded
2 dried ancho chiles stemmed and seeded
2 garlic cloves
¼ large white onion coarsely chopped
2 tablespoons white distilled vinegar
2 tablespoons dried oregano
1½ teaspoon kosher salt plus more to taste
1 teaspoon coarsely ground black pepper
½ teaspoon ground cumin
2 pounds pork loin thinly sliced to ¼ inch
3 to 4 tablespoons vegetable oil divided

To Assemble the Torta:

12 Eggland’s Best eggs
Vegetable oil to cook the eggs
Kosher salt and coarsely ground black pepper to taste
6 large teleras, bolillos or individual baguettes
Mayonnaise to taste
Yellow mustard to taste
2 ripe avocadoes halved, pitted and sliced
3 ripe roma tomatoes thinly sliced
¼ white onion thinly sliced
Pickled jalapeños to taste
12 ounces queso asadero sliced

To Prepare

To Make the Adobo Pork:

On a preheated comal or skillet, set over medium heat, toast the seeded chiles for a minute or so per side, until toasted and their fumes come out. Place the toasted chiles in a medium saucepan along with the garlic. Cover with water and bring to a rolling boil, reduce to a simmer and cook for 10 minutes, until the chiles have plumped up and rehydrated.
Transfer the chiles, garlic, and 1 cup cooking liquid to the blender. Add the onion, vinegar, oregano, salt, pepper and cumin and puree until completely smooth. Scrape the adobo into a bowl and let cool to room temperature.
In a bowl or container, pour the adobo over the pork making sure all the slices are covered. Let it sit for at least 15 minutes, or up to 24 hours covered in the refrigerator. When ready to cook, bring the pork out of the refrigerator.
Heat a couple tablespoons of the oil in a large skillet, cast iron or grill pan over medium-high heat. Once it's hot, add the pork slices in batches and sear on both sides for 2 to 3 minutes per side, until completely cooked. Continue with the rest of the oil and pork. Place on a plate or bowl and keep warm, as you move along.

To Assemble the Tortas:

A pair of eggs at a time, heat ½ teaspoon of oil in a small skillet set over low heat. Crack the two eggs, season with salt and pepper to taste, cover and cook to your desired doneness. I like mine with the egg whites cooked and the yolks runny. Set aside.
One by one, slice the teleras in half and toast them. Spread mayo and mustard on both sides. To the bottom bread, add slices of avocado, tomato, white onion, and sprinkle with salt. Add pickled jalapeños slices, queso asadero, the cooked adobo pork, and top with sunny side up eggs. Enjoy!