Mexican Street Food!! 🌶️ SPICY DROWNED SANDWICHES in Guadalajara, Mexico!!

Ingredients

• 4 pieces Telera Rolls (8‑inch Mexican sandwich rolls, crusty outside and soft inside)
• 2 lb Pork Shoulder (Trimmed, cut into 1‑inch cubes)
• 1 medium White Onion (Finely diced for topping)
• 3 cloves Garlic (Minced)
• 4 Ripe Tomatoes (Blended for fresh tomato sauce)
• 2 oz Dried Chile de Árbol (Seeds removed for less heat if desired)
• 1/4 cup White Vinegar (For chile sauce)
• 1/2 cup Water (For chile sauce)
• 2 Lime (Juiced, plus wedges for serving)
• 2 tbsp Olive Oil (For browning pork)
• 1 tsp Dried Oregano (Mexican oregano preferred)
• to taste Salt
• to taste Black Pepper
• 1 cup Refried Beans (Optional spread inside the roll)

Instructions

1. Season and Brown the Pork

   Pat pork cubes dry, season with salt, pepper, and 1 tsp oregano. Heat olive oil in a large pot over medium‑high heat and brown the pork in batches until all sides are caramelized.

   Time: PT15M

2. Simmer the Pork Until Tender

   Add enough water to just cover the pork, bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour 45 minutes, stirring occasionally, until the meat is fork‑tender.

   Time: PT1H45M

   Temperature: low simmer

3. Prepare Fresh Tomato Sauce

   While pork simmers, blend the tomatoes until smooth. Transfer to a skillet, add a pinch of salt, ½ tsp oregano, and simmer for 15 minutes until slightly thickened.

   Time: PT15M

4. Make Chile de Árbol Sauce

   Rinse chilies, remove stems and most seeds. Soak in ½ cup water for 10 minutes, then blend with vinegar, remaining soaking water, and a pinch of salt until smooth. Transfer to a small saucepan and simmer 5 minutes.

   Time: PT20M

5. Prepare Toppings

   Dice the onion, mince the garlic, and juice the limes. If using, warm the refried beans in a microwave or small pot.

   Time: PT10M

6. Toast the Telera Rolls

   Slice each roll horizontally, leaving a hinge. Lightly toast the interior sides on a skillet for 1‑2 minutes until just crisp.

   Time: PT5M

7. Assemble the Torta

   Open a toasted roll, spread a thin layer of refried beans (optional), then pile generous amounts of shredded pork. Drizzle warm tomato sauce over the meat, followed by an equal amount of chile de árbol sauce. Sprinkle diced onion and a squeeze of lime juice.

   Time: PT5M

8. Serve in a Plastic Bag

   Place the assembled sandwich into a large food‑grade plastic bag, seal loosely, and let it sit for 1‑2 minutes so the bread absorbs the sauces. Serve the bag open for the eater to squeeze and bite.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

78 g

Fat

32 g

Fiber

5 g