Guadalajara Drowned Pork Sandwiches

Be the first to rate

(No Ratings Yet)

Loading...

A signature street food from Guadalajara, these crusty rolls are stuffed with tender braised pork and literally drowned in a fiery tomato-chile sauce. The bright pickled onion and a squeeze of lime cut through the heat for the perfect handheld bite.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 7 gSugar
• 38 gProtein
• 980 mgSodium
• 820 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the braised pork

• 2 lbs pork shoulder, cut into 2-inch chunks
• 1 white onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups water

For the spicy tomato sauce

• 4 Roma tomatoes
• 2 dried guajillo chiles, stemmed and seeded
• 3 dried arbol chiles, stemmed
• 2 garlic cloves
• 1/4 white onion
• 1 cup reserved pork cooking broth
• 1/2 teaspoon kosher salt

For the quick pickled onions

• 1 medium white onion, thinly sliced
• 1/2 cup fresh lime juice
• 1/2 teaspoon kosher salt
• 1/2 cup water

For assembling

• 4 birote or bolillo rolls, split
• 3/4 cup warm refried beans
• 1 avocado, sliced
• Lime wedges, for serving

Directions

1. Combine pork, onion, garlic, bay leaves, salt, pepper, and water in a heavy pot; bring to a boil, then reduce heat, cover, and simmer gently for 60-70 minutes until the pork is fork-tender. Reserve 1 cup of the cooking broth and shred the pork into bite-sized pieces.
2. Meanwhile, combine tomato sauce ingredients: place tomatoes, both chiles, garlic, and onion in a saucepan, cover with water, and simmer 12 minutes until soft. Transfer to a blender with 1 cup of the pork broth and salt, then blend until smooth. Strain through a fine mesh and return to the pot to simmer 10 minutes for a silky, pourable consistency.
3. Make the pickled onions by combining sliced onion, lime juice, salt, and water in a small bowl; let sit at least 15 minutes until the onions turn pink and slightly softened.
4. Lightly toast the cut sides of the rolls on a hot comal or skillet for 1-2 minutes so they hold up under the sauce. Spread the warm refried beans on the bottom half and pile on the shredded pork.
5. Ladle a generous amount of the hot spicy sauce directly over the pork until the sandwich is thoroughly drowned, allowing some sauce to soak into the bread. Top with avocado slices and a heap of pickled onions.
6. Serve immediately on a plate with extra sauce in a bowl for dipping, plus lime wedges to brighten each bite.
7. tip
8. notes

Cook’s Notes

• True birote bread from Guadalajara is salt-rimmed and crusty with a soft interior; if unavailable, choose a crusty bolillo and pull out a bit of the soft crumb to make room for the sauce.
• For deeper flavor, char the tomatoes and chiles directly over a gas flame before simmering to add a smoky note.
• Adjust the heat by adding fewer arbol chiles or removing their seeds if you prefer a milder sauce.
• The spicy sauce can be made up to 3 days ahead and stored in the refrigerator; rewarm before assembling.
• Always assemble the tortas right before eating so the bread soaks up the sauce without turning to mush.

You might also like

Americas

Yucatán Citrus-Grilled Pork with Pickled Red Onions

Americas

Mexican Green Pozole with Pork and Hominy

Americas

Mexico City Blue Corn Masa Cakes with Black Beans and Cactus Salad

Americas

Yucatán-Style Achiote Roast Pork