mexican sandwich

This pork sandwich has black beans, chiles and pineapple piled high on ciabatta rolls. The Mexican sandwich recipe makes great game day food!

Mexican Pineapple Pork Sandwich + Video

pork

salt

olive oil

tbsp dried Mexican oregano

tsp cumin

pineapple juice (divided)

guajillo chiles (soaked)

garlic

habanero pepper (stem removed)

ciabatta rolls

oz beans

pineapple

Mexican crema (or sour cream)

cilantro (for garnish)

Heat olive oil in a 6-quart Dutch oven over medium-high heat. Rub salt all over pork shoulder and add to pot. Sear pork on all sides, then remove from pot, discard all but 1 tablespoon of oil from pot and return pork to pot, fat side up.

Add 4 cups of pineapple juice, sprinkle the oregano and cumin over pork fat cap, and simmer covered on low heat for 2 hours. Use 1 cup pineapple juice to baste pork occasionally as it continues to cook 1 more hour, covered.

Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes and up to an hour. Remove chiles from water and purée in food processor with garlic, habanero pepper and 1 cup pineapple juice. Set aside.

Remove bone (if any) and use two forks to pull/shred meat in pot. Add red chile sauce and simmer for 1 more hour, uncovered.

Toast ciabatta rolls and spread inside of each with 1/4 cup mashed black beans. Top with shredded pork, pineapple, a drizzle of Mexican Crema and chopped cilantro.

https://content.jwplatform.com/videos/fHxz3sQi.mp4

This slow simmered Pineapple Guajillo Chile Pulled Pork is stuffed in a ciabatta roll layered with mashed black beans, Mexican crema, cilantro & pineapple.

Pineapple Gaujillo Pulled Pork Sandwiches AdThrive.mp4

Try vegan pambazos for a mouthwatering fusion of flavors! They feature crispy, sauce-soaked bread with a chorizo and potato mixture. Top it off with lettuce, salsa, crema, and queso.

Best Vegan Pambazos

pambazos, French rolls

guajillo chiles

white onion

½ - 1 cup reserve cooking water

Salt

potatoes

olive oil, divided

chorizo

green lettuce

salsa verde

Mexican crema

cotija cheese

Stem and seed the guajillo chiles, then add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat to low for 10-15 minutes until the chiles are soft.

Drain the chiles, onions, and garlic, then transfer to a blender. Add in &frac12; cup of cooking water or vegetable broth and a generous pinch of salt. Blend on high until a paste is formed, adding more liquid as needed. Strain into a bowl and set aside.

Sauce

In the meantime, scrub and cube the potatoes into &frac12;-inch pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.

Heat about &frac12; tablespoon olive oil in a large skillet over medium. Add the potatoes and cook for 2-3 minutes, then mix in the vegan chorizo.

Season with salt and cook for an additional 3-4 minutes until the chorizo is hot. If your potato chunks are larger, roughly mash them, then transfer everything out of the skillet.

Filling

Heat &frac12; - 1 tablespoon olive oil in the same skillet over medium. Cut your pambazo bread in half, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet paste side down. Press down on the bread with your spatula to make sure the whole surface is cooked.

While the first side is cooking, brush the bottom surface with more paste. Fry each side of the bread until crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.

Frying

Add a scoop of chorizo and potatoes to the bread, then top with lettuce, salsa verde, Mexican crema, and queso cotija. Serve your vegan pambazos immediately while warm. Happy eating!

Assembly

A beloved Mexico City creation and one of Chef Claudette Zepeda’s favorite carb-on-carb indulgences, torta de chilaquiles starts with crispy tortilla pieces drenched in a flavorful guajillo-tomato salsa, then piles them into a bolillo roll for a sandwich that’s saucy, crunchy, and deeply satisfying.

Torta de Chilaquiles (Chilaquiles Sandwich)

chiles de árbol,

chiles,

chipotle chile,

white onion, quartered

Roma tomatoes (1½ pounds), halved lengthwise

dried Mexican oregano

cilantro stems (leaves reserved for garnish)

Diamond Crystal kosher salt

(32-ounce) package thick corn tortilla chips, or homemade

torta/bolillo rolls, toasted

cilantro leaves, chopped

Pickled red onions

avocados, sliced (optional)

Cotija cheese (optional)

eggs

First, make the sauce. Set a large comal over medium heat. When the skillet is hot, begin toasting the chiles de árbol, guajillo chiles, and chipotle in the dry pan, moving them continuously and flipping to evenly toast, until they are darkened and fragrant. Add the toasted chiles to a medium bowl and set aside.

Add the onions to the comal, cut-side down, followed by the garlic cloves and halved tomatoes. Cook, turning to char on all sides, until softened and blackened in spots, 8 to 12 minutes. Remove the charred vegetables from the comal and transfer them to the bowl with the chiles.

Combine the toasted chiles and charred vegetables in a blender, followed by the cilantro stems, oregano, and 1 cup of water. Blend on high until smooth, about 20 seconds. Pour the salsa through a fine-mesh strainer into a bowl and discard any solids. Season with salt to taste and set aside. If using later, cover and refrigerate.

Bring the chilaquiles sauce back up to a simmer, if needed.

Add a portion of tortilla chips (about 3 cups) to a large bowl. Pour 1½ cups of the chilaquiles sauce over them. Toss the chips with the sauce to coat them evenly.

Slice a torta roll in half lengthwise. Pinch out some of the bread from the inside of the larger, domed half to make a cavity. Fill the cavity with chilaquiles. Drizzle the chilaquiles with crema, cilantro leaves, and a few slices of red onion. (Adding a few slices of avocado, crumbled Cotija, and a fried egg is also encouraged.) Close the sandwich and serve immediately.

Repeat with the rest of the chips, bread rolls, and toppings. Serve each one as soon as you make it to preserve that incredible crunchy-saucy factor.

Top 3 mexican sandwich recipes from across the web

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Mexican Pineapple Pork Sandwich + V...

Best Vegan Pambazos

Torta de Chilaquiles (Chilaquiles S...

Top 3 mexican sandwich recipes from across the web

The most viewed mexican sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pineapple Pork Sandwich + V...

Best Vegan Pambazos

Torta de Chilaquiles (Chilaquiles S...

The most viewed mexican sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine