8 French rolls, about 4-5 inches long, split; or bolillos from a Mexican bakery
1 16-oz can Mexican-style refried beans
1 pound Chile-Seasoned Braised Pork, *thinly sliced or chopped (may substitute thinly sliced roasted pork loin)
3/4 cup salsa
1 to 2 ripe avocados, peeled, pitted and thinly sliced
8 ounces Mexican queso fresco, crumbled, OR sliced Monterey Jack cheese
Chile-Seasoned Braised Pork:
3 pound boneless pork shoulder, OR 2-pound boneless pork loin
1/3 cup chili powder
1 teaspoon dried thyme
1 teaspoon oregano, preferably Mexican
1/8 teaspoon cloves
1-2 tablespoons chicken broth
Open rolls and spread approximately 1 tablespoon of refried beans on each face. Layer the bottoms of rolls with thinly sliced pork; top with some salsa, avocado slices and some cheese. Top with roll tops and serve. (Tortas can be made up to an hour ahead of serving; place on serving tray and wrap well with plastic wrap.)
Serves 8; recipe can easily be multiplied.
*Chile-Seasoned Braised Pork:
Mix together chili powder, thyme, oregano, cloves, allspice and hot chicken broth to make a paste. Rub paste over all surfaces of pork.
Place pork in a small roasting pan with a lid; add 1/2 cup water to pan; cover and place in 350 degrees F. oven for 2 hours, until tender. Remove pork from oven. Let pork stand, covered, for 30 minutes, moistening with pan juices before slicing or chopping. Can be made up to two days ahead. Cover and refrigerate. Reheat gently before serving.