Guadalajara Drowned Pork Sandwiches in Tomato and Chile de Arbol Sauce

What you need

• 800 g (1 3/4 lb) boneless pork shoulder, cut into 5 cm (2 in) chunks
• 1 white onion, medium; half for the pork, a quarter for the tomato sauce, a slice for the chile sauce
• 6 garlic cloves, 3 for the pork, 2 for the tomato sauce, 1 for the chile sauce
• 2 leaf bay leaves
• 500 g (1 lb) Roma tomatoes
• 4 black peppercorns
• 4 tsp white vinegar, 1 tbsp for the tomato sauce, 1 tsp for the chile sauce
• 1/2 tsp dried Mexican oregano
• 1/4 tsp ground cumin
• 120 ml (1/2 cup) chicken stock
• 3 tbsp vegetable oil, 1 for the tomato sauce, 2 for browning the pork
• 15 dried chiles de arbol, stemmed, half of them seeded
• 240 g (1 cup) refried beans
• 4 birotes, or crusty salty rolls with a firm crust
• 1 red onion, thinly sliced
• 3 limes, 1 for juicing, 2 cut into wedges
• salt, to taste

Method

Restated from the original video

1. 1

   Put the pork in a heavy pot with half the white onion in two pieces, 3 garlic cloves, 1 bay leaf and 1 tsp salt. Add water to just cover.

2. 2

   Bring to a boil, skim off the foam, then simmer with the lid slightly ajar until the pork is fork-tender and shreds easily, 1 hr 15 min-1 hr 30 min.

3. 3

   While the pork cooks, toss the red onion with the juice of 1 lime and a pinch of salt. Leave at room temperature, stirring now and then.

4. 4

   Make the tomato sauce. Put the tomatoes, a quarter of the white onion, 2 garlic cloves, the second bay leaf and the peppercorns in a pan, cover with water and simmer until the tomatoes are soft, about 15 min. Drain and discard the bay leaf.

5. 5

   Blend the drained tomato mixture with 1 tbsp of the vinegar, the oregano, cumin, 1/2 tsp salt and the chicken stock until smooth, then press through a sieve.

6. 6

   Heat 1 tbsp of the oil in a saucepan, add the strained sauce and simmer 5 min, until slightly thickened. Keep warm.

7. 7

   Make the chile sauce. Simmer the chiles with 1 garlic clove, 1 slice of white onion and 250 ml (1 cup) water until soft, 10-15 min.

8. 8

   Blend the chile mixture with 1 tsp vinegar and 120 ml (1/2 cup) of its cooking water until smooth. Strain, then add salt to taste. It is very hot.

9. 9

   Drain the pork and pull it into bite-size shreds. Heat the remaining 2 tbsp oil in a wide frying pan over medium-high heat and fry the pork, turning now and then, until the edges are browned and crisp, 8-10 min.

10. 10

    Warm the beans in a small pan. Slice the birotes lengthwise, leaving one edge attached, and toast the cut sides in a dry pan until lightly crisp, 2-3 min.

11. 11

    Spread beans over the bottom half of each roll and fill with the pork. Close the rolls and set them in shallow bowls.

12. 12

    Ladle the warm tomato sauce over each sandwich until the bread is soaked. Spoon over as much chile sauce as you can take.

13. 13

    Top with the drained pickled onion and serve right away with lime wedges.

Imported from stellanspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.