Authentic Guadalajara drowned sandwich with carnitas and two salsas.
Ingredients
Scale
Measurement units
- 4 cup bread flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 ½ tsp salt
- 1 ½ cup warm water
- 3 lb pork shoulder
- ½ cup lard
- 1 cup Mexican Coca-Cola
- 1 whole orange, halved
- 6 cloves garlic cloves
- 1 tbsp salt
- 20 whole dried chile de árbol
- 6 medium Roma tomatoes
- 4 cloves garlic cloves
- 1 large white onion
- 3 tbsp white vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup pickled red onion
- 4 whole limes
Ingredients
Scale
Measurement units
- 4 cup bread flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 ½ tsp salt
- 1 ½ cup warm water
- 3 lb pork shoulder
- ½ cup lard
- 1 cup Mexican Coca-Cola
- 1 whole orange, halved
- 6 cloves garlic cloves
- 1 tbsp salt
- 20 whole dried chile de árbol
- 6 medium Roma tomatoes
- 4 cloves garlic cloves
- 1 large white onion
- 3 tbsp white vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup pickled red onion
- 4 whole limes
Instructions
Make the birote dough
Mix flour, yeast, sugar, salt. Add water. Knead until smooth. Rise 1 hour. Shape into 6 torpedo rolls. Rise 30 minutes. Bake at 425°F until very crusty, 20-25 minutes.
Ingredients
- flour (4 cup)
- yeast (2 tsp)
- sugar (1 tsp)
- salt (1 ½ tsp)
- water (1 ½ cup)
Make the carnitas
Cut pork into large chunks. Place in Dutch oven with lard, Coca-Cola, orange, garlic, salt. Cover and braise at 300°F for 2.5-3 hours. Uncover, increase heat to 375°F, roast until edges crispy. Shred.
Equipment
- Dutch oven
Ingredients
- pork (3 lb)
- lard (½ cup)
- Coca-Cola (1 cup)
- orange (1 whole)
- garlic (6 cloves)
- salt (1 tbsp)
Make the salsas
Spicy: Toast árbol chiles, blend with 2 roasted tomatoes, 2 garlic, vinegar, cumin, salt, 2 cups water. Mild: Blend remaining roasted tomatoes, garlic, half onion, oregano, salt, 1 cup water. Simmer both.
Equipment
- blender
Ingredients
- árbol (20 whole)
- tomatoes (6 medium)
- garlic (4 cloves)
- onion (½ large)
- vinegar (3 tbsp)
- cumin (1 tsp)
- oregano (1 tsp)
- salt (1 tsp)
Assemble to serve
Split fresh birote. Fill with carnitas. Place in bowls. Drown in mild salsa, drizzle spicy salsa. Top with pickled onions and raw onion. Serve with lime.
Ingredients
- pickled onion (1 cup)
- lime (4 whole)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
