Pork sandwich drowned in spicy chile sauce. Guadalajara specialty, messy and delicious.
Ingredients
Scale
Measurement units
- 4 whole birote or bolillo rolls
- 1 ½ lb carnitas
- 15 whole dried chile de árbol
- 4 medium Roma tomatoes
- 3 cloves garlic cloves
- 2 tbsp white vinegar
- ½ tsp ground cumin
- 1 tsp salt
- 1 medium white onion, sliced thin
- 2 whole limes
Ingredients
Scale
Measurement units
- 4 whole birote or bolillo rolls
- 1 ½ lb carnitas
- 15 whole dried chile de árbol
- 4 medium Roma tomatoes
- 3 cloves garlic cloves
- 2 tbsp white vinegar
- ½ tsp ground cumin
- 1 tsp salt
- 1 medium white onion, sliced thin
- 2 whole limes
Instructions
Make the salsa
Toast árbol chiles until dark (careful not to burn). Roast tomatoes and garlic. Blend chiles, tomatoes, garlic, vinegar, cumin, salt, and 2 cups water until smooth. Simmer 10 minutes.
Equipment
- blender
Ingredients
- árbol (15 whole)
- tomatoes (4 medium)
- garlic (3 cloves)
- vinegar (2 tbsp)
- cumin (½ tsp)
- salt (1 tsp)
Assemble the tortas
Split rolls. Fill generously with warm carnitas. Close.
Ingredients
- rolls (4 whole)
- carnitas (1 ½ lb)
Drown in salsa
Place tortas in shallow bowls. Ladle hot salsa generously over, drowning the sandwiches. Top with sliced onion. Serve with lime.
Ingredients
- onion (1 medium)
- lime (2 whole)
Before you cook
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