Carnitas Torta

Name: Carnitas Torta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 Bolillo roll, split lengthwise; 240 g Carnitas, cooked; 160 g Refried beans, warmed; 1 Avocado, sliced; 30 g Pickled jalapeno, sliced; 40 g Crema; 14 g Butter

Carnitas Torta · ready in 20 min · 2 servings · 988 kcal per serving · easy · 7 ingredients

A Mexican market style sandwich with crisp edged carnitas, creamy beans, ripe avocado, tangy jalapeno, and cooling crema tucked into warm bolillo.

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 2
kcal: 988
Difficulty: easy

Mexican Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Bolillo roll, split lengthwise
240 gCarnitas, cooked
160 gRefried beans, warmed
1Avocado, sliced
30 gPickled jalapeno, sliced
40 gCrema
14 gButter

Equipment

stovetop, skillet, knife, cutting board, spoon, spatula, small pan, serving plate

Instructions

Mise En Place
Gather 2 bolillo rolls, carnitas, beans, avocado, jalapeno, crema, and butter; set out a skillet, knife, board, spoon, and spatula. · 2 min
What to look for: All ingredients are measured and tools are within reach.
Crisp Carnitas
Melt butter in a skillet over medium heat, add carnitas, and press it into an even layer until edges turn crisp and browned. · 6 min
When it is done: Pork should be steaming hot; reheat leftovers to 74°C / 165°F.
Warm Beans
Warm refried beans in a small pan over medium heat, stirring until loose enough to spread and gently bubbling. · 4 min
What to look for: Beans look glossy, soft, and spreadable.
Toast Bolillo
Split bolillo rolls lengthwise, place cut sides in the skillet, and toast until the crumb is golden and lightly crisp. · 3 min
What to look for: Cut sides are golden with a crisp surface.
Assemble Torta
Spread warm beans on the bottom halves, pile on crisp carnitas, then add avocado slices, pickled jalapeno, and crema. · 4 min
What to look for: Fillings are layered evenly and the tortas close without spilling.
Serve Hot
Serve the tortas at once while the rolls are crisp, the pork is hot, and the crema softens into the beans. · 1 min
What to look for: The sandwich is warm, full, and ready to eat.

Nutrition (per serving)

kcal	988
Protein	48 g
Carbohydrates	86 g
of which sugars	7 g
Fat	51 g
of which saturated	19 g
Fibre	11 g
Sodium	1629 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Store components separately when possible. Reheat carnitas and beans on the stovetop until steaming, then assemble with cold avocado, jalapeno, and crema.

Ingredient substitutions

Refried beans

Avocado: Use only if beans are unavailable, knowing the torta will be richer and less earthy.

Avocado

Crema: Use extra crema only if avocado is unavailable.

Pickled jalapeno

Black pepper: Use a small pinch only for heat if pickled jalapeno is unavailable.

Crema

Mayonnaise: Use when crema is unavailable, as mayonnaise is common on some tortas.

Butter

Olive oil: Use for crisping the carnitas and toasting the rolls if avoiding butter.