Try this traditional carnitas torta recipe full of braised pork roast and smoky chipotle flavor.
Ingredients
- 1 La Brea Bakery Take & Bake Torta Roll
- 1 plum tomato, sliced crosswise
- 1 jar sundried tomato chutney (favorite store-bought)
- 1 tablespoon chipotle peppers in adobo
- 1 teaspoon agave
- ½ pound pork carnitas, with 1 tablespoon reserved liquid (Tip: Try adding rosemary to the braising liquid)
- Fresh cilantro, for garnish
Preparation
- Heat oven to 350°F.
- Arrange the sliced tomato on a baking sheet and roast until soft and slightly charred, approximately 20 minutes. Remove from the oven and let cool.
- For the chutney, combine the sundried tomato chutney, chipotle peppers in adobo, and agave in a small bowl.
- To assemble the sandwich, spread the chutney mixture on the bottom half of Torta roll. Layer with carnitas and drizzle with the reserved braising liquid. Top with the oven-roasted tomato and garnish with fresh cilantro. Place the top half of the roll on the sandwich.
