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Delicious Mule El Cortez Sandwich Stacked High
FL Recipes

The Mule El Cortez Sandwich Copycat Recipe

Craving The Mule's famous El Cortez sandwich? Recreate this Denver favorite at home with my quick and delicious copycat recipe! Juicy spiced pork tenderloin, creamy avocado, spicy pickled jalapeños, and melted pepper jack cheese all piled high on a toasted telera roll. Ready in just 20 minutes, this sandwich is perfect for a satisfying lunch or dinner. Get ready for a flavor explosion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, copycat
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pork tenderloin cut into thin medallions
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 telera rolls or other sturdy sandwich rolls, split
  • 4 tablespoons mayonnaise
  • 1 ripe avocado sliced
  • 1/2 cup pickled jalapeños sliced
  • 1/2 cup pepper jack cheese shredded
  • Optional cilantro sprigs for garnish

Equipment

  • 1 Large Skillet or Grill Pan For cooking the pork.
  • 1 Cutting Board For prepping ingredients.
  • 1 Chef's Knife For slicing pork and vegetables.
  • 3 Small Bowls For mixing spices and holding ingredients.
  • 1 Spatula or Tongs For flipping pork and assembling sandwiches.
  • 1 Broiler or Toaster Oven To melt the cheese (oven broiler or toaster oven)
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Method
 

  1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the pork medallions.
  2. Heat olive oil in a large skillet or grill pan over medium-high heat. Add the seasoned pork medallions and cook for 2-3 minutes per side, or until cooked through and slightly browned. Ensure the internal temperature reaches 145°F (63°C) for safe consumption. Remove from skillet and set aside.
  3. While the pork is cooking, split the telera rolls and lightly toast them if desired.
  4. Spread mayonnaise on the cut sides of the rolls. On the bottom half of each roll, layer sliced avocado, cooked pork medallions, pickled jalapeños, and shredded pepper jack cheese.
  5. Place the assembled sandwiches under a broiler or in a toaster oven for 1-2 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning!
  6. Garnish with fresh cilantro sprigs, if desired. Serve your delicious Mule El Cortez Copycat Sandwiches hot and enjoy!

Notes

Recipe Notes:
  • For extra flavor, marinate the pork medallions in the spice rub for 30 minutes before cooking.
  • Adjust the amount of pickled jalapeños to your spice preference.
  • Serve immediately for the best texture and flavor.
Keyword copycat recipe,easy dinner,Pork Sandwich,quick lunch,sandwich,the mule el cortez sandwich copycat recipe