This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then “drowned” in a spicy chile de arbol sauce.
- 3⁄4 oz. dried chiles de arbol (about 30), stemmed and seeded
- 3⁄4 cup cider vinegar
- 2 tbsp. pumpkin seeds, toasted
- 1 1⁄2 tbsp. sesame seeds, toasted
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1⁄4 tsp. ground cumin
- 1⁄8 tsp. ground allspice
- 1⁄8 tsp. ground cloves
- 2 cloves garlic
- 1 crusty bolillo or Italian roll
- 1 1⁄2 cups leftover roasted pork shoulder, shredded
- 1⁄4 small yellow onion, thinly sliced
- 1 radish, thinly sliced
- Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water.
- Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.