Yucatan Pork Torta with Mayan Rice and Frijoles Charros

Shredded spicy pork on a baguette topped with pickled red onions served with Mayan rice and frijoles.

By: Rogelio Arreguin, Signature Chef

Prep Time: 8 hrs 10min
Cook Time: 3 hrs

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

2 cup yucatan pork shoulder
1/4 cup pickled red onion and jalapeno
2 cups mayan rice
2 cups frijoles churros
4 (6 inch) baguette, sliced

Yucatan Pork Shoulder
1/2 cup lemon juice
2 1/2 tablespoons white wine vinegar
1/2 teaspoon achiote seed
1/4 cup orange juice
2 1/4 pounds fresh pork shoulder
1 1/2 tablespoons black peppercorns
4 whole bay leaf
2 teaspoon whole clove peeled garlic, crushed
1/2 cup white onion, chopped
1/4 cup water

Pickled Red Onion and Jalapeno
1/2 cup red wine vinegar
2 tablespoons sugar
1/4 cup red onion, julienne
1/4 cup jalapeno peppers, sliced 1/8 inch rings

Mayan Rice
1 1/3 cups chicken stock
2 teaspoon butter
1/4 cup white onions, diced 1/4 inch
3 1/2 tablespoons green peppers, diced 1/4 inch
2 teaspoons turmeric
2 teaspoon diced pimentos, canned, diced 1/4 inch
1/2 cup converted white rice

Frijoles Charros
1 1/2 tablespoons bacon raw, diced 1/2 inch
1/2 teaspoon bacon fat
1 tablespoons whole clove peeled garlic, chopped
1/4 cup white onion, diced 1/4 inch
1/2 teaspoon salt
1/2 cup tomatoes, diced 1/4 inch
2 tablespoons jalapeno peppers, seeded, minced
2 cups water
1 cup pinto beans, dried
1/4 cup beer
1 1/2 teaspoons cilantro leaves, chopped

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Yucatan Pork Shoulder: In a bowl, combine lemon juice, vinegar, achiote seeds and orange juice, Mix until well blended.Place pork in a pan Pour marinade over pork and refrigerate for 8 hours. Drain and discard excess marinade. Preheat oven to 350 degrees, place pork in roasting pan, Season pork with peppercorns, bay leaves, garlic and onions. Add water, cover. Place pork in oven , roast for 2 1/2 hours or until pork begins to shred. Shred pork using tongs.
Pickled Red Onions and Jalapeno: Combine vinegar and sugar in a saucepan. Bring to a boil. Add onions and jalapeno. Simmer gently for 5-10 minutes or until onions are soft. Strain and discard liquid.
Mayan Rice: In a saucepan over medium heat, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed. Let rest for 5 minutes and fluff with fork.
Frijoles Charro: In a saucepan, cook bacon over medium heat for 5 minutes. Add onions and garlic. Saute for 10 minutes or until onion is soft and bacon begins to crisp. Do not drain fat. Add tomatoes and peppers, Stir to combine. Saute for 2 minutes or until peppers are tender. Add water and beans. Cover and simmer for 1 hour. Add beer and chopped cilantro. Stir to combine.
For Service: Press bread to sides of crust to create a pocket for filling. Place 1/2 cup shredded pork on inside bottom of baguette. Place 1 tablespoon pickled red onions and jalapenos on top of pork. Serve with 1/2 cup mayan rice and 1/2 cup frijoles.