Entree: Mexico – Bajio Mexico (Guanajuato) – Tortas de Santa Fe

Serving Size: 4

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 30 min

Total 3 hrs

Ingredients

- 4 large bolillo rolls (about 4.5–5 oz / 125–140 g each)
- 1.5 lb (680 g) pork shoulder, cut into large chunks (usable weight)
- 1 cup (240 ml) water (for braising)
- 1/2 cup (120 ml) orange juice, preferably fresh
- 1 small onion, halved (about 4 oz / 115 g)
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) lard or vegetable oil (for carnitas)
- 1 lb (454 g) beef round or top sirloin, thinly sliced into 4 cutlets (usable weight)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (about 100 g)
- 1.5 cups (150 g) plain breadcrumbs
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) salt (for breading)
- 1/2 cup (120 ml) neutral oil for frying (canola or vegetable)
- 2 cups (480 g) cooked pinto beans (or 1 can 15 oz / 425 g pinto beans, drained)
- 2 tbsp (30 g) lard or butter (for refried beans)
- 4 oz (115 g) queso panela or queso fresco, sliced (or 4 oz / 115 g queso Oaxaca, shredded)
- 1 large avocado, sliced (about 8 oz / 225 g)
- 1 medium tomato, sliced (about 5 oz / 140 g)
- 1 cup (30 g) shredded iceberg or romaine lettuce
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 tbsp (15 ml) adobo sauce from canned chipotles + 2 tbsp (30 ml) mayonnaise (for chipotle mayo)
- 1/2 cup (120 ml) quick-pickled onion (see step) (about 2 oz / 60 g)
- 6–8 pickled jalapeño slices
- Fresh cilantro leaves, handful (about 10 g)
- Lime wedges, for serving

Instructions

Short Description:
Hearty bolillo sandwiches filled with braised and crisped pork carnitas, thin breaded beef (milanesa), refried pinto beans, cheese, avocado and pickled vegetables—a filling Bajio-style torta that showcases Guanajuato's love of diverse, robust flavors.

Regional Notes:
This Bajio/Guanajuato version uses bolillo rolls and layers both pork carnitas and milanesa-style beef for a very hearty sandwich, and includes regional touches like refried pinto beans, crema, queso panela and quick pickled onion—differing from simpler single-filling tortas found elsewhere in Mexico.

1. Make the carnitas: place pork shoulder chunks, 1/2 onion (reserve other half for later), garlic, orange juice, 1 cup (240 ml) water, bay leaf, 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper into a heavy pot. Bring to a simmer, cover and cook gently 1.5–2 hours until fork-tender and liquid is mostly absorbed. Remove lid and increase heat to medium-high; add 2 tbsp (30 ml) lard or oil and sear pork pieces in the rendered fat, turning until edges caramelize and crisp (5–8 minutes). Shred with two forks and set aside; reserve some crisped bits for texture.
2. Quick-pickle onion: thinly slice the remaining 1/2 onion. In a bowl combine 1/2 cup (120 ml) hot water, 1/4 cup (60 ml) white vinegar, 1 tsp (5 g) sugar and a pinch of salt. Add sliced onion and let sit 15–30 minutes, or refrigerate up to 2 hours.
3. Prepare refried beans: heat 2 tbsp (30 g) lard or butter in a skillet over medium heat. Add drained cooked pinto beans, a splash of bean liquid or water, and mash with a potato masher or the back of a spoon. Cook, stirring, 5–7 minutes until thickened; season to taste with salt and a pinch of cumin if desired. Keep warm.
4. Make milanesa (breaded beef): flatten each beef cutlet to about 1/8 inch (3–4 mm) thick if needed. Set up breading stations: flour, beaten eggs, breadcrumbs mixed with paprika, cumin, and 1/2 tsp (2 g) salt. Dredge each cutlet in flour, dip in egg, press in breadcrumbs. Heat 1/2 cup (120 ml) oil in a skillet over medium-high. Fry cutlets 2–3 minutes per side until golden and cooked through. Drain on paper towels and keep warm; slice into lengths ideal for sandwich filling.
5. Make chipotle mayo: mix 1 tbsp (15 ml) adobo sauce from canned chipotles with 2 tbsp (30 ml) mayonnaise and 2 tbsp (30 ml) Mexican crema or more mayo to taste. Taste and adjust heat.
6. Toast bolillos: split rolls and toast cut sides in a dry skillet or under broiler until lightly crisp (1–2 minutes). Optional: spread a thin layer of butter on cut sides before toasting for extra richness.
7. Assemble tortas (per sandwich): spread 2–3 tbsp (30–45 g) warm refried beans evenly on the bottom half of each bolillo. Layer 3–4 oz (85–115 g) shredded carnitas (including some crisped bits), one sliced milanesa portion (about 3–4 oz / 85–115 g), a few slices of queso panela or a sprinkle of shredded Oaxaca (about 1 oz / 30 g), sliced tomato, shredded lettuce, 3–4 slices avocado, a spoonful of pickled onion, 1–2 pickled jalapeño slices and a drizzle of chipotle mayo and remaining crema. Top with fresh cilantro and the top half of the roll.
8. Serve immediately with lime wedges on the side. Leftovers: separate components keep best; reheat carnitas and milanesa gently and assemble just before eating to preserve crisp bread.