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Pulled-Pork Torta

:  January/February 2011

Your rating: None Average: 4.5 (14 votes)

This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad.


Pulled-Pork Torta Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

High calcium |

View Our Nutrition Guidelines »

Ingredients

  • 3 cups finely shredded Pulled Pork with Caramelized Onions, including sauce (recipe follows)
  • 1 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
  • 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
  • 4 8-inch flour tortillas, preferably whole-wheat
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup finely chopped scallions for garnish
  • 1/4 cup chopped fresh cilantro for garnish

This recipe calls for:

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Preparation

  1. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
  2. Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
  3. Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.

Tips & Notes

  • Make Ahead Tip: Equipment: Deep-dish pie pan or 9-inch round baking dish
  • Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.

Nutrition

Per serving: 374 calories; 18 g fat ( 7 g sat , 7 g mono ); 68 mg cholesterol; 29 g carbohydrates; 4 g added sugars; 22 g protein; 3 g fiber; 574 mg sodium; 274 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value), Zinc (21% dv), Calcium (20% dv), Iron (15% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 2 vegetable, 2 1/2 lean meat


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Recipe Categories

Style/Theme
Everyday favorites
Kid-friendly
Potluck
Budget
Comfort foods
Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Main dish, meat
Servings
6
Ethnic/Regional
Southwest
Main Ingredient
Pork
Health & Diet Considerations
High calcium
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Super Bowl
Publication
January/February 2011
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