Pork, Poblano and Roasted Pineapple Tortas
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 Marinade, 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
Ingredients
For the Pickled Red Onions:
1½ cups
<p>water</p>
¾ cups
<p>cider vinegar</p>
2 tbsp.
<p>sugar</p>
1
<p>red onion, thinly sliced</p>
For the Tortas:
1 cup
plus 2 tbsp. GOYA® Mojo Piña Marinade, divided
1
<p>pork tenderloin (about 1¼ pounds), cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”</p>
¼ cup
GOYA® Extra Virgin Olive Oil, divided
½
<p>fresh pineapple, halved lengthwise, cored, and cut crosswise into 8 strips</p>
4
<p>poblano peppers, stemmed, seeded and cut lengthwise into quarters</p>
4
<p>bolillo or kaiser rolls, split</p>
1
<p>avocado, sliced</p>
1 cup
grated or thinly slice GOYA® Queso Blanco, cheese
⅓ cup
<p>chopped cilantro</p>
Directions
Tortas
Step 1
<p><strong>Make Pickled Onions:</strong> 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.</p>
Step 2
<p><strong>Marinate Pork and Pineapples:</strong> 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.</p>
Step 3
<p><strong>Grill Pork, Pineapple and Poblano:</strong> 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.</p>
Step 4
<p><strong>Assemble Tortas</strong>: 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.</p>
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Pork, Poblano and Roasted Pineapple Tortas
Prep Time: 35m
Total time: 50m
Yields: 4 Tortas
<p>Think of <em>tortas</em> 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.</p>
Ingredients
For the Pickled Red Onions:
1½ cups
<p>water</p>
¾ cups
<p>cider vinegar</p>
2 tbsp.
<p>sugar</p>
1
<p>red onion, thinly sliced</p>
For the Tortas:
1 cup
plus 2 tbsp. GOYA® Mojo Piña Marinade, divided
1
<p>pork tenderloin (about 1¼ pounds), cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”</p>
¼ cup
GOYA® Extra Virgin Olive Oil, divided
½
<p>fresh pineapple, halved lengthwise, cored, and cut crosswise into 8 strips</p>
4
<p>poblano peppers, stemmed, seeded and cut lengthwise into quarters</p>
4
<p>bolillo or kaiser rolls, split</p>
1
<p>avocado, sliced</p>
1 cup
grated or thinly slice GOYA® Queso Blanco, cheese
⅓ cup
<p>chopped cilantro</p>
Directions
Tortas
Step 1
<p><strong>Make Pickled Onions:</strong> 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.</p>
Step 2
<p><strong>Marinate Pork and Pineapples:</strong> 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.</p>
Step 3
<p><strong>Grill Pork, Pineapple and Poblano:</strong> 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.</p>
Step 4
<p><strong>Assemble Tortas</strong>: 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.</p>
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