Pork, Poblano and Roasted Pineapple Tortas

Name: Pork, Poblano and Roasted Pineapple Tortas
Prep time: 35M
Total time: 50M
Yield: 4 Tortas
Cuisine: Mexican
Ingredients: 1½ cups water; ¾ cups cider vinegar; 2 tbsp. sugar; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 red onion, thinly sliced; 1 cup Mojo Piña Marinade; 1 pork tenderloin (about 1¼ pounds), cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”; ¼ cup Extra Virgin Olive Oil; ½ fresh pineapple, halved lengthwise, cored, and cut crosswise into 8 strips; 4 poblano peppers, stemmed, seeded and cut lengthwise into quarters; 4 bolillo or kaiser rolls, split; 1 avocado, sliced; 1 cup Queso Blanco; ¾ cup Jalapeño Nacho Slices; ⅓ cup chopped cilantro

Jump to recipe

Think of tortas as the most delicious Mexican sandwiches! We love them because they layer so many different flavors and textures. Case in point: this torta recipe that features the classic Mexican combination of pineapples and pork. Here, soft rolls are stacked with grilled pork marinated in sweet and savory GOYA® <a title="Mojo Pina Marinade" href="https://goya.com/en/products/cooking-bases-and-marinades/ready-to-use-marinades#mojo-pina-marinade" data-id="7932">Mojo Piña Marinade</a>, juicy grilled pineapples, spicy poblano peppers, creamy avocados and salty cheese. Top with pickled red onions, fresh cilantro and jalapeño slices for your new favorite summer sandwich.

Total Time

50m

Prep Time:35m

Yields:4 Tortas

Save

Ingredients

For the Pickled Red Onions:

1½ cups

water

¾ cups

cider vinegar

2 tbsp.

sugar

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

red onion, thinly sliced

For the Tortas:

1 cup

plus 2 tbsp. GOYA® Mojo Piña Marinade, divided

pork tenderloin (about 1¼ pounds), cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”

¼ cup

GOYA® Extra Virgin Olive Oil, divided

fresh pineapple, halved lengthwise, cored, and cut crosswise into 8 strips

poblano peppers, stemmed, seeded and cut lengthwise into quarters

bolillo or kaiser rolls, split

avocado, sliced

1 cup

grated or thinly slice GOYA® Queso Blancocheese

¾ cup

GOYA® Jalapeño Nacho Slices

⅓ cup

chopped cilantro

Directions

Kitchen View

Tortas

Step 1

Make Pickled Onions: In medium saucepan over medium-high heat, bring to simmer water, vinegar, sugar and Adobo. Stir in onions. Transfer onion mixture to bowl or glass jar until cool. Cover and store in refrigerator up to 3 days.

Step 2

Marinate Pork and Pineapples: In plastic zip-top bag, combine 1 cup Mojo Piña, pork and 3 tablespoons olive oil. Seal bag, massage to coat pork in marinade and transfer to refrigerator for at least 2 hours, and up to 24 hours. In separate zip-top bag, combine pineapple with remaining 2 tablespoons Mojo and remaining 1 tablespoon oil. Seal bag, massage to coat and marinate 15 minutes. Remove pork and pineapples from marinade, discarding marinade.

Step 3

Grill Pork, Pineapple and Poblano: Heat grill to medium-high heat. Add pork, pineapples and poblano peppers to hot grill grates. Grill pork, flipping once, until just pink in center (145°F on instant-read thermometer), about 6 minutes. Grill poblanos and pineapple until just tender, about 6-8 minutes; transfer to plate.

Step 4

Assemble Tortas: Scoop out some of soft bread from roll tops. Layer bottom rolls with poblano, pork, pineapple, avocado and cheese. Top with jalapeños, cilantro and reserved pickled red onions to taste.