Fire in my Belly on a Mountain

      It's winter time and you've found yourself at a ski lodge by Mt. Baker. You know that you are going to be hungry enough to eat a horse after all the skiing and snowboarding. Also you may realize just how much energy one will exert, biting it over and over again.  Obviously there needs to be a meal built to satisfy; so I decided to make a whopping batch of Tortas. Tortas are a wonderful Mexican sandwich that years ago my stomach was introduced to at a taco truck. They are amazing and always HUGE. I never stray from the spicy pork filling option; the other meats fail in comparison squished between that creamy avocado and mayonnaise.
     A few years ago I attempted the recreation of the torta after I found myself compelled to buy a pack of torta rolls at a Mexican Grocer. Though after making them once with my special rolls I knew that this sandwich could be made on any type of roll. Taking the time to dry-rub the pork a day (or even days) ahead will give you the ultimate pay off in moist meaty-goodness. Also the taco trucks understand how messy this meal is so they always come wrapped in foil, but you'll be fine with a pile o' napkins. Be prepared to awe your friend's mouths.

Chorizo Al Pastor Tortas

• 2 lb. pork loin roast
• 2 Tbsp chili powder
• 1 Tbsp granulated garlic
• 1 Tbsp granulated onion
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp kosher salt

• 1/2 a head of cabbage, thinly sliced
• 3 Tbsp apple cider vinegar
• 1 Tbsp rice wine vinegar
• 1 Tbsp superfine sugar
• 1 Tbsp kosher salt

• 1 lb-ish Mexican chorizo (the style that melts out flat, usually found in 9 oz. tubes)
• 1 large onion, chopped into small pieces
• Bollario or Telera rolls (you're looking for large round kaiser buns or any large wide/oblong white bread rolls) 
• Avocados (figure one half of a medium-sized avo per sandwich)
• Mayonnaise

*Makes about 10 sandwiches, this recipe can easily be halved

Prep Day

1.) In a plastic produce bag or a gallon size ziplock bag; place chili, garlic and onion powders, cumin, coriander and salt. Shake bag until your dry-rub ingredients are well combined. 

2.) Add your roast to the bag, shake and rub to cover every inch of that beast. Place in fridge for at least 24 hours. (Consider the more hours after 24, the more moist your meat is going to become.) 

3.)  In a large bowl; place sliced cabbage, apple cider vinegar, rice wine vinegar, sugar and salt. Toss cabbage until well coated. Cover and let sit in fridge for as long as your roast does. (Consider the more time the cabbage soaks the less crunchy it becomes - unless you like it that way.)

Torta Day

1.) Crank your oven to 400º. Remove pork from plastic bag and wrap entirely with aluminum foil. Place foiled pork into a baking dish. Bake for 30 minutes.

2.) Turn oven down to 350º. Continue to cook for another hour + until the beast has met an internal temp of 160º. 

3.) Remove from oven, allow a 10 minute resting period before you begin cutting into it. To prepare for tortas; break roast down by slicing meat into little bite size strips and chunks.

4.) Heat up a large skillet on medium heat, add a heaping Tbsp of vegetable oil and cook your chopped onion for about 5 minutes.

5.) Add chorizo to onions, cook thoroughly. (YES there is going to be a lot of bright orange grease, skim it off or dont, no prob.)

6.) Add in the chopped pork loin and cook it all together until its well combined. About 5 to 10 more minutes. 

Prepare to Assemble

1.) Open torta bread. On the bottom half spread mayonnaise, on the top spread avocado. 

2.) Slop your meaty-goodness onto the mayo, top with cabbage, place avo’d bun atop. 

3.) EAT!

White Bean Salad

• 2 12 oz. can cannellini beans
• 1 12 oz. can large butter beans
• 1 12 oz. bag of rainbow slaw (julienned broccoli, carrots, and cabbage)
• 1 red bell pepper, cut into thin 1-inch strips
• 1 bunch green onions, sliced thin
• 1 large shallot, finely chopped
• Juice of 1 lemon
• 1/4 cup olive oil.
• Salt and pepper to taste

1.) Drain canned beans (I prefer not to rinse them since it adds moisture and salt to your salad) and place into a large bowl. Add rainbow slaw, red bell pepper, green onions, shallot, lemon juice, and olive oil.

2.) Toss salad together. Add salt and pepper to taste. Allow salad to sit at a few hours before serving so the flavors can mingle. 

3.) Enjoy!

Quick Wunder Salad

• 1 bunch cilantro, stems removed and give the leaves given a rough chop
• 1 red pepper, sliced thin then chopped
• 1 bunch green onions, thinly sliced
• 1/2 medium sized red onion, chopped into small bits
• Juice of 1 lime 
• 1/4 cup olive oil
• Kosher salt and pepper

1.) In a medium-sized bowl combine cilantro, red pepper, green onion, red onion, lime juice, olive oil, a large pinch of salt and a few good cracks of freshly ground pepper. 

2.) Toss together and serve.

*Photos courtesy of Dominic Cortese.