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Carnitas Tortas

Serves portions

Make the Vinegar:
Put sugar, red wine vinegar, sugar, water, kosher salt, bay leaves, coriander, pink peppercorns, and mustard seeds in a small saucepan. Stir to combine and bring to…

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Prep Time:

20 Minutes

Cook Time:

20 Minutes

Ingredients:


  • Del Real Foods Product
  • 1 - 16oz. Del Real Carnitas

  • Sandwich
  • 6 Torta, Bolillo, or Telera Rolls
  • ¼ Cup of Butter
  • ½ Cup Chicharrones - Crumbled
  • ½ Cup Fresh Cilantro - Chopped

  • Smoky Spicy Sweet Sauce
  • 1 Cup Red Enchilada Sauce
  • 2 Tablespoons Agave
  • 3 Tablespoons Adobo Sauce

  • Pickled Onions
  • 1 Cup Sliced Red Onions
  • 1 Cup Red Wine Vinegar
  • ¼ Cup Sugar
  • ¼ Cup Water
  • 1 ½ Tablespoons Kosher Salt
  • 2 Bay Leaves Torn
  • 10 Pink Peppercorns
  • 10 Coriander Pods

  • Avocado Crema
  • 1 Avocado
  • ¼ Cup Crema Mexicana
  • 1 Fresh Lime
  • Kosher Salt


Instructions:

Make the Vinegar:
Put sugar, red wine vinegar, sugar, water, kosher salt, bay leaves, coriander, pink peppercorns, and mustard seeds in a small saucepan. Stir to combine and bring to a boil. Reduce heat to a simmer and add onions. Simmer for 5 minutes then remove from heat and allow onions to steep until ready to use.

Heat the Carnitas: Place carnitas in a saucepan and break with spoon. Turn heat to medium high and heat carnitas. In a bowl, whisk together the red enchilada sauce, adobo sauce, and honey. When carnitas are heated and broken apart, stir in sauce and heat through.

Make Avocado Crema:
Mash avocado then stir in crema and continue to mash until a nice creamy texture is achieved.

Assemble Sandwich:
Lightly brush inside of Tortas with small amount of melted butter and toast lightly either in oven or on pan on stovetop. Divide carnitas among 6 bottom buns. Top with avocado crema, pickled red onions, fresh cilantro, chicharones, and serve with a fresh lime wedge.
Quick, easy, and delicious!!

  • Joei

    You’ve got the wrong set of instructions posted for this recipe.

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