Photo by Farideh Sadeghin
Servings: 4
Prep time: 10 minutes
Total time: 30 minutes2 teaspoons freshly ground black pepper
1 teaspoon dried oregano
5 serrano chilies, stemmed and minced
3 tomatillos, husked, washed, and finely chopped
2 bay leaves
2 garlic cloves, minced
1 medium yellow onion, finely chopped
2 pounds|1 kilogram ground pork
¼ cup|60 ml white vinegar
6 ounces|175 grams baby spinach, finely chopped
1 sprig lavender
½ bunch cilantro, finely chopped
kosher salt, to taste
4 torta rolls, halved
4 plum tomatoes, thinly sliced
6 ounces queso blanco, thinly sliced
½ cup crema
tomatillo salsa, for serving
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
1 teaspoon dried oregano
5 serrano chilies, stemmed and minced
3 tomatillos, husked, washed, and finely chopped
2 bay leaves
2 garlic cloves, minced
1 medium yellow onion, finely chopped
2 pounds|1 kilogram ground pork
¼ cup|60 ml white vinegar
6 ounces|175 grams baby spinach, finely chopped
1 sprig lavender
½ bunch cilantro, finely chopped
kosher salt, to taste
4 torta rolls, halved
4 plum tomatoes, thinly sliced
6 ounces queso blanco, thinly sliced
½ cup crema
tomatillo salsa, for serving
Directions
- Heat oil in a large skillet over medium-high. Add the black pepper, oregano, chilies, tomatillos, bay leaves, garlic, and onion and cook until soft, about 7 minutes. Stir in the pork and cook, stirring and breaking up into smaller pieces, until browned all over, about 6 minutes. Stir in the vinegar, spinach, lavender, and cilantro and cook until the vinegar has evaporated, about 5 minutes more. Season with salt and serve on a torta roll topped with sliced tomatoes, cheese, crema, and salsa.