Red Tamale & Pork Belly Torta

Recipe

• Ingredients

  • 7 oz (200 g) pork belly, thinly sliced
  • 2 La Costeña Red Tamales
  • 2 bolillo rolls (or French bread rolls)
  • 2 tsp mayonnaise
  • 1 small romaine lettuce heart, shredded
  • 1 tomato, sliced
  • 2 tsp Mexican crema
  • 1 tbsp red onion, thinly sliced
  • 1 avocado, sliced
  • La Costeña Ranchera Salsa, to taste
  • Salt & black pepper, to taste

• Directions

  • Cook the pork belly: Slice the pork belly into thin strips. Season with salt and pepper, then sear in a pan over medium heat until golden and crispy on both sides. Set aside.
  • Sear the tamales: In the same pan, sear the red tamales on both sides until lightly crispy. Set aside.
  • Prepare the bread: Slice the bolillo rolls in half lengthwise. Spread mayonnaise on both sides.
  • Assemble the torta:

  • • • On the bottom half, layer shredded lettuce, tomato slices, and pork belly strips.
      • Drizzle with Mexican crema and add sliced red onion.
      • Place a La Costeña Red Tamale on top.
      • Spoon La Costeña Ranchera Salsa over the tamale.
      • On the top half of the bread, layer avocado slices, then close the sandwich.

• Nutritional Information (per serving)

  • Estimated Nutrition (Per Serving)

    • Calories: ~650 kcal
    • Carbohydrates: ~55g
    • Protein: ~22g
    • Fats: ~38g
    • Sugars: ~5g