The recipe seems to be for a northern palate. I made a half recipe, added a jalapeno and an anaheim pepper then doubled the chipolte in adobo sauce. I added water to cover the pork and then removed the peppers and reduced the sauce after the pork was done(Before baking) Turned out excellent and better the second day.
From EatingWell: January/February 2011
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.
3 Reviews for Pulled-Pork Torta
I wanted to make a fun Mexican dinner in honor of Cinco de Mayo. When I saw this recipe required me to make pulled pork, I went for it (My husband adores pulled pork sandwiches). Overall, I was unimpressed with the torta. It has good flavor, but it doesn't taste very Mexican. The tomatoes don't add much and I didn't have a lot of juice to pour over the top of my torta. I think, if I make this recipe again, I might try adding some enchilada sauce over the top and mixing some green chilis into the pork. It's definitely easy to make, aside from actually making the pulled pork, but again, not much of a Mexican dish.
This was an easy and delicious meal and SO fast to put together. When I first read the steps, I couldn't believe that all I had to do was layer tortillas and meat X 4, bake and top with cheese and bake again. Way easier than even a lasagne! I did not have chorizo or pepperoni, so I just left that out. I also had to sub cheddar for the Monterey Jack. Everyone loved it and I will definitely make this again.