My F&W
quick save (...)
Midnight Tortas
© Anna Williams

Midnight Tortas

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

This spectacular torta (Mexican sandwich) is Kogi chef Roy Choi's gift to Los Angeles's late-night partiers. The over-the-top combination of fried eggs, spinach, pork belly and roasted jalapeños is a little Mexican and a little Asian—a uniquely Choi hybrid.

video Best New Chef 2010: Roy Choi

  1. 2 large jalapeños
  2. 12 ounces meaty fresh pork belly, sliced 1/4 inch thick
  3. Salt and freshly ground pepper
  4. 5 ounces baby spinach
  5. 4 large eggs
  6. 1 tablespoon fresh lime juice
  7. 1/4 cup mayonnaise
  8. 4 large Mexican torta or bolillo rolls (crusty, soft white rolls 5 to 6 inches round or oval–shaped), split and toasted
  9. 2 tablespoons toasted sesame seeds
  10. Grated cojita cheese, cilantro leaves and sliced tomatoes, for serving
  1. Roast the jalapeños over a gas flame until charred all over. Transfer the jalapeños to a bowl, cover and let cool. Peel, stem and seed the jalapeños, then cut them lengthwise into thin strips.
  2. In a large nonstick skillet, arrange the pork belly slices in a single layer. Season with salt and pepper and cook over moderate heat, turning once, until browned and crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat and add the spinach to the pork in the skillet. Season with salt and pepper and stir until the spinach is wilted. Crack the eggs into the skillet and cook for 2 minutes. Using a wide spatula, gently turn the eggs with the pork and spinach, trying not to scramble the eggs. Cook just until the whites are set but the yolks are runny, about 2 minutes. Sprinkle with the lime juice.
  3. Spread the mayonnaise on the toasted rolls and sprinkle with the sesame seeds. Using a spatula, divide the filling between the rolls. Top with the roasted jalapeños, cotija cheese, cilantro leaves and tomato slices. Close the tortas, cut them in half and serve right away.

Suggested Pairing

These indulgent sandwiches go best with a big, juicy red that has good acidity. Try a Spanish Garnacha (a.k.a. Grenache).

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.