Fashioned after a cemita, an overflowing torta hailing from the Mexican state of Puebla, this sandwich is packed with a fiery bean spread, protein-packed pork tenderloin, and milky queso.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 tsp canola oil</li>
<li>1 lb pork tenderloin, sliced into 1⁄2-inch rounds</li>
<li>1 cup refried beans </li>
<li>2 tbsp tomato paste</li>
<li>1/2 cup finely chopped white onion</li>
<li>1 garlic clove, minced</li>
<li> Juice of 1⁄2 lime</li>
<li>1 canned chipotle chili pepper in adobo sauce, finely chopped</li>
<li>1/2 tsp cumin powder</li>
<li>1 avocado, sliced</li>
<li>1 cup crumbled or grated queso cheese (or feta or mozzarella)</li>
<li>1 beefsteak tomato, sliced</li>
<li>1/3 cup cilantro</li>
<li>4 buns</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oil in a skillet over medium heat. Cook pork until browned on outside and slightly pink inside, about 5 minutes.</li>
<li>Mix refried beans, tomato paste, onion, garlic, lime juice, chipotle chili, and cumin.</li>
<li>To assemble each sandwich, spread bean mixture on both bun halves. Top bottom bun with pork. Add avocado and mash lightly with a fork; add cheese, tomato, and cilantro. Place top bun on sandwich.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print