Midnight Tortas

Midnight Tortas
Photo by Anna Williams


  • Salt and freshly ground pepper
  • 0.25 cup(s) mayonnaise
  • 4 large eggs
  • 1 tablespoon(s) fresh lime juice
  • 2 tablespoon(s) toasted sesame seeds
  • 2 large jalapeños
  • 5 ounce(s) baby spinach
  • + 3 more ingredients
    • 12 ounce(s) meaty fresh pork belly
    • Grated cotija cheese
    • 4 large Mexican torta or bolillo rolls

Roast the jalapeños over a gas flame until charred all over. Transfer the jalapeños to a bowl, cover and let cool. Peel, stem and seed the jalapeños, then cut them lengthwise into thin strips. In a large nonstick skillet, arrange the pork belly slices in a single layer. Season with salt and peppe...

View full recipe at Food & Wine


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