← Nouns Cooking · Mexican

Ingredients

• 700 g boneless pork leg with some fat
• 3 Dried guajillo chillies, stemmed and seeded
• 2 cloves Garlic
• 2 tbsp white vinegar
• 60 ml Orange juice
• 1 tsp Dried oregano
• 1 tsp Salt
• 4 bolillos or telera rolls
• 300 g refried beans, warmed
• 4 tbsp Mayonnaise
• 2 Avocado, sliced
• 2 Tomato, sliced
• 1 small white onion, thinly sliced
• 100 g pickled jalapeños with their carrots, sliced

Method

1. Soak the guajillos in hot water for 15 min, then blend with the garlic, vinegar, orange juice, oregano and salt. Rub over the pork and leave for 1 hour (or overnight in the fridge).
2. Heat the oven to 170°C (150°C fan, 340°F). Put the pork in a small dish with 125 ml water, cover tightly with foil and roast for 1½ hours, until very tender.
3. Uncover and roast for 15 min more to brown. Rest for 10 min, then chop the meat finely and mix it with the pan juices.
4. Split the rolls, scoop out a little of the soft crumb and toast them cut side down on a griddle for 1–2 min.
5. Spread the bases with beans and the tops with mayonnaise. Pile in the pork, then avocado, tomato, onion and pickled jalapeños. Close, press and serve.

Tips

• Leftover roast pork from any meal makes a fine shortcut: chop it and warm it in a pan with a splash of the jalapeño brine.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Mexico in My Kitchen