Stone & Skillet Torta

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1 Stone & Skillet English Muffin

4oz carnitas (recipe below).

2 tablespoons refried beans

1oz Oaxaca cheese

Pickled onions (recipe below)

Avocado slices

Chipotle Sauce (recipe below)

Cholula Hot Sauce

Slow Cooker Carnitas Recipe:

2lbs Pork Butt (cubed into 2-inch chunks)

2 cups rendered pork fat, or lard

  • Sprinkle pork generously with salt
  • Place lard and pork into a slow cooker and set to high
  • Cook for 3 hours until pork in tender
  • Shred pork and crisp up in fry pan on med-high heat

Chipotle Sauce: 

3 chipotle peppers in Adobo sauce, chopped (find in Mexican section of your supermarket)

1/2 cup mayonnaise

2 cloves chopped garlic

1 teaspoon smoked paprika

  • Mix all ingredients together

Pickled Onions

1 small red onion thinly sliced

1/3 cup sugar

1/3 cup red wine vinegar

  • Place onions, sugar, and red wine vinegar and let pickle for at least 4 hours.

Assemble The Torta

  • Slice open English Muffin
  • Spread refried beans on bottom muffin and chipotle sauce on top muffin
  • Place crispy carnitas on top of refried beans
  • Top with onions, cheese, avocado slices, and hot sauce
  • Put on top muffin and eat!

 

 

 

 

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