Name: Guadalajara Drowned Pork Sandwiches
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 tortas
Cuisine: Mexican
Ingredients: 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; 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; 1 medium white onion, thinly sliced; 1/2 cup fresh lime juice; 1/2 teaspoon kosher salt; 1/2 cup water; 4 birote or bolillo rolls, split; 3/4 cup warm refried beans; 1 avocado, sliced; Lime wedges, for serving

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.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings4

Yield4 tortas

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

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.
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.
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.
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.
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.
Serve immediately on a plate with extra sauce in a bowl for dipping, plus lime wedges to brighten each bite.
tip
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.