Torta's Recipe

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Josie Posteher


I am fortunate to live in San Diego where mexican tortillarias and bakeries are plentiful. I hope you will be able to find bonillo rolls in your neck of the woods.


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8 fresh mexican bonillo rolls
2 - 3 pounds beef roast or pork roast
homemade salsa
freshly made guacamole
queso fresco cheese
mayo mixed with 1/2 juiced lime and chopped garlic
green onions sliced
1 yellow onion sliced for roast
4 cloves of garlic for roast

How to Make Torta's


  • 1Season roast with cumin, salt, pepper and sazon if you can find. Rub well into meat, brown on both sides add water, diced jalapeno, onion and garlic cloves and cook until meat or pork is fork tender.
  • 2Shred roast when tender. Toast bonillo rolls lightly and spread mayo/lime/garlic on toast. Add shredded meat, top with guacamole, salsa, green onion and queso fresco.

Printable Recipe Card

About Torta's

Course/Dish: Beef, Pork

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