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Drowned Pork Sandwiches
This Jalisco classic hollows out crusty rolls to stuff with finely chopped pork, then serves them drowned in a fried tomato and chile de árbol sauce so every bite drips. A Tupperware cookware pan fries the sauce while the Premiaglass keeps the pork warm and ready to fill.
- Total time
- 50 min
- Prep
- 30 min
- Cook
- 20 min
Ingredients
Method
Cut off one end of each roll and hollow out some of the crumb, reserving both.
Finely chop the pork on a flexible board and keep it warm in the Tupperware Premiaglass.
Fry the onion in a little oil in a Tupperware cookware pan, adding the garlic halfway through, and season.
Char the tomatoes and chiles, then peel the tomatoes.
Blend the fried onion and garlic with the tomatoes and chiles until smooth.
Fry the blended sauce in a little oil, season with salt and simmer gently over low heat until it reduces slightly.
Fill the rolls with the pork, place on a tray and serve drowned in the sauce.
