MIC Food | Mexican Torta with Yuca Fries
19860
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Mexican Torta with Yuca Fries

Mexican Torta with Tio Jorge Yuca Fries

Mexican Torta with Yuca Fries

Mexican Torta with Tio Jorge Yuca Fries

Yields1 Serving
Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

Ingredients
 4 rolls (bolillos)
 1 cup mayonnaise
 1 ½ cups refried beans (recipe follows)
 1 ¼ lbs pork leg with a little fat
 4 slices of Queso Fresco
 2 small white onions
 2 small avocados
 4 small plum tomatoes
 2 bags of Tio Jorge® Yuca Fries
 1 tsp sea salt
Refried Beans
 2 tbsp canola oil
 2 garlic cloves, peeled
 2 cans pinto beans
 1 tsp cumin
 1 tsp chili powder
 salt to taste
 ½ lime, juiced
Pork Filling
1

1. Place the pork and ¼ white onion in a large pot and cover with 2" of water.
2. Bring to a boil and then cook for 1 hour 15 minutes until you can pull the meat
apart with a fork. Add water if needed so the pot doesn't go dry.
3. Remove the pork from the cooking liquid. (Save the liquid for use in another
dish. It’s packed with flavor.)
4. Roughly chop the pork with a knife.
5. Use your fingers to pull the pork into bite-sized pieces.
6. Preheat 2 tablespoons cooking oil to medium hot and add the shredded pork
and ½ teaspoon salt.
7. Cook for about 5 minutes stirring frequently to brown the pork.
8. Set the pork aside while you prepare the roll.

Assembling the Torta
2

1. Slice the roll in half and generously spread mayonnaise on both pieces.
2. Over medium heat toast the bread with mayonnaise in the same pan that you
browned the pork.
3. Spread refried beans on the bottom half of the bread.
4. Then, top with the browned pork.
5. Top the pork with cheese, Chipotle Crema, avocado, sliced tomato and sliced
onion.
6. Carefully place the top half of the roll onto the torta.

Refried Beans
3

1. Heat canola oil in a heavy skillet over medium heat.
2. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5
minutes.
3. Smash garlic cloves in skillet with a fork.
4. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until
beans are
5. thoroughly heated, about 5 minutes. Stir occasionally.
6. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice
over smashed beans and stir until combined.

Yuca Fries
4

1. Preheat fryer to 350° F.
2. Gently drop the yuca fries into the oil and cook for 3-4 minutes.
3. Drain and lightly season with salt

5

Serve the Torta with a side of the Yuca fries and garnish with a lime wedge.

Ingredients

Ingredients
 4 rolls (bolillos)
 1 cup mayonnaise
 1 ½ cups refried beans (recipe follows)
 1 ¼ lbs pork leg with a little fat
 4 slices of Queso Fresco
 2 small white onions
 2 small avocados
 4 small plum tomatoes
 2 bags of Tio Jorge® Yuca Fries
 1 tsp sea salt
Refried Beans
 2 tbsp canola oil
 2 garlic cloves, peeled
 2 cans pinto beans
 1 tsp cumin
 1 tsp chili powder
 salt to taste
 ½ lime, juiced

Directions

Pork Filling
1

1. Place the pork and ¼ white onion in a large pot and cover with 2" of water.
2. Bring to a boil and then cook for 1 hour 15 minutes until you can pull the meat
apart with a fork. Add water if needed so the pot doesn't go dry.
3. Remove the pork from the cooking liquid. (Save the liquid for use in another
dish. It’s packed with flavor.)
4. Roughly chop the pork with a knife.
5. Use your fingers to pull the pork into bite-sized pieces.
6. Preheat 2 tablespoons cooking oil to medium hot and add the shredded pork
and ½ teaspoon salt.
7. Cook for about 5 minutes stirring frequently to brown the pork.
8. Set the pork aside while you prepare the roll.

Assembling the Torta
2

1. Slice the roll in half and generously spread mayonnaise on both pieces.
2. Over medium heat toast the bread with mayonnaise in the same pan that you
browned the pork.
3. Spread refried beans on the bottom half of the bread.
4. Then, top with the browned pork.
5. Top the pork with cheese, Chipotle Crema, avocado, sliced tomato and sliced
onion.
6. Carefully place the top half of the roll onto the torta.

Refried Beans
3

1. Heat canola oil in a heavy skillet over medium heat.
2. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5
minutes.
3. Smash garlic cloves in skillet with a fork.
4. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until
beans are
5. thoroughly heated, about 5 minutes. Stir occasionally.
6. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice
over smashed beans and stir until combined.

Yuca Fries
4

1. Preheat fryer to 350° F.
2. Gently drop the yuca fries into the oil and cook for 3-4 minutes.
3. Drain and lightly season with salt

5

Serve the Torta with a side of the Yuca fries and garnish with a lime wedge.

Mexican Torta with Yuca Fries


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