- 3 c. roasted pork, cut into cubes
- 2 ea. Italian or Portuguese rolls
- 30 ea. dried chiles de arbol, stems and seeds removed
- 1-1/2 c. apple cider vinegar
- 3/4 c. water
- 1 ea. Avocados From Mexico, peeled, sliced
- 1/2 ea. small onion, sliced
- 2 ea. radishes, sliced thinly
- 4 T. pepitas (pumpkin seeds), toasted
- 3 T. sesame seeds, toasted
- 4 ea. garlic cloves
- 2 t. dried oregano
- 1/2 t. cumin
- 1/4 t. cloves, ground
- Salt to taste
- Pepper to taste
- Put all of the chiles de arbol, apple cider vinegar, pepitas, sesame seeds, oregano, cumin, cloves and garlic into a blender, and purée until smooth.
- Remove the mix from the blender and press gently through a fine mesh sieve, discarding the leftover solids. Add 3/4 cup water to the remaining mix and stir.
- Heat the roasted pork on medium heat until warmed through.
- Meanwhile, slice the rolls in half and toast each in a skillet on the stove.
- Once the buns are toasted, evenly distribute the roasted pork on the bottom of each bun. Then top each of the bread bottoms with the onion, radish and avocado. Add salt and pepper to taste.
- Pour the chile mix over each sandwich, allowing it to soak into the bread, plate and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!