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Mexican » Torta with Pickled Red Onions

Torta with Pickled Red Onions

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Tortas are usually made on either cemitas or bollios, but my dad had just brought me a loaf of Pan Frances earlier that morning. Toasting it helped give it that extra muscle to handle all that pork.
Well we all sat down to dig in, and I began thinking about my mom and those cute little pigs. Ya guilt set in- then I turned over to hubby and he was looking at me with lust in his eyes. “Wow this is awesome!”. he says. I quickly kicked guilt out of the room and began eating. Oh man disobeying your mom every once in awhile is totally delicious. Enjoy!!

There’s really no recipe for this, it’s just cooking pork and adding to whatever you like. Below is how I cooked it, feel free to experiment.

Torta
by sweetlife

2 pounds boneless pork
olive oil
salt and pepper
1 onion sliced
4 garlic cloves chopped
cheese (I used asadero)
pan frances sliced in half-toasted
spinach
slice tomatoes
pickled onions (recipe follows)
cliantro lemon dressing (recipe follows)

Thinly slice the pork and salt and pepper, I placed pork in freezer for awhile to help slice thin.  Heat pan over high heat and add olive oil. Add onions and cook until transculent, add garlic and let cook for about 1 minute. Add pork stir together with onion and garlic, until cooked.

Cilantro Lemon dressing
by sweetlife

This the glue for the spinach
1 cup of plain yougurt –strained through cheesecloth– or you can use greek yougurt which is thicker
lemon zest – 1 tsp
lemon juice of 1 lemon
cilantro chopped finely
salt and pepper

Strain yougurt and place in bowl, add zest, lemon juice, cliantro and mix. add salt and pepper to taste.

Pickled Red Onions
by Rick Bayless
makes 1 cup

1 small red onion- peeled and thinly sliced
1/2 cup fresh lime juice  (I have also used lemon- works fine)
salt

In a non-reactive bowl add thinly sliced onions and pour boiling water over them. Count to ten and immediately put the onions into a strainer. Shake all the excess water off the onions and place back into bowl. Pour lime juice over them and stir in 1 1/2 tsp salt. Cover and refrigerate for at least an hour. These will last a week or more in the fridge.

Mexican// SandwichesLeave a Comment

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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