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Recipe Category: Side-Dish
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Ingredients
Makes 1
SAUCE:
- 10 dried chiles de arbol
- 1 tsp sesame seeds
- 1 tbsp pumpkin seeds
- pinch of ground cumin
- 1 tsp dried oregano
- pinch of ground cloves
- 1 garlic clove, chopped
- scant 1/3 cup (80ml) cider vinegar 8oz (225g) can chopped tomatoes large pinch of superfine (caster) sugar
- sea salt, to taste
Method
- Leftover roast pork (with crackling if possible) 1 bolillo or other crusty sandwich roll, slightly stale (this makes it better for soaking up the sauce) 1 small onion, sliced
- To make the sauce, lightly toast the chilies in a dry frying pan until they become aromatic (do not al ow them to char)
- Let cool slightly, remove the stalks and seeds, and then simmer the chilies in a saucepan of boiling water for about 15 minutes, until tender
- Drain
- Make the sauce by putting the chilies and al the other ingredients, except the salt, into a blender, then whizz together until smooth
- Add scant 1/3 cup (80ml) water, plus some salt, and blend again
- Pour the sauce into a smal saucepan and heat gently until warm
- Reheat the pork until hot, then split the rol and stuff the pork inside
- Add some sliced onion
- Pour some of the warm sauce al over the sandwich, garnish with a few more onion slices, and serve immediately
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