Pork, Poblano and Roasted Pineapple Tortas

Pork, Poblano and Roasted Pineapple Tortas

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Prep time

35m

Total time

50m

Yields

4

Tortas

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La Cocina Goya

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® Mojo Piña, 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.

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  • Ingredients
  • Directions

Ingredients

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For the Pickled Red Onions:

cups

water

¾ cups

cider vinegar

2 tbsp.

sugar

1

red onion, thinly sliced

For the Tortas:

1 cup

plus 2 tbsp. GOYA® Mojo Piña, divided

1

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

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

grated or thinly sliced GOYA® Queso Blanco cheese

cup

chopped cilantro

Directions

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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.

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Main Dishes Over 60

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