-
1
*Cook's Note: Bolillos are oblong-shaped individual rolls.
-
2
Stale ones are perfect for these sandwiches because they soak up all great the tomato broth.
-
3
In a large, heavy skillet, heat the vegetable shortening over medium-high heat.
-
4
Sprinkle the pork all over with salt and pepper.
-
5
Sear the meat on all sides until golden brown, about 5 minutes per side.
-
6
Carefully add 3 cups water, the garlic, peppercorns, bay leaf and onion.
-
7
Bring to a boil over medium-high heat.
-
8
Cover, reduce the heat to medium-low and simmer until the meat is tender, about 25 minutes.
-
9
Uncover and continue to cook until the liquid completely evaporates and the pork meat is browned, about 30 minutes.
-
10
Meanwhile, warm the refried beans in the microwave or in a saucepan over low heat.
-
11
Transfer the meat to a cutting board.
-
12
Discard the garlic, peppercorns, bay leaf and onion.
-
13
Thinly slice the pieces of pork.
-
14
Cut each bolillo in half lengthwise, spread 2 tablespoons of refried beans on each bottom half and top with 1/4 cup pork.
-
15
Put the other bolillo half on top.
-
16
Serve in shallow bowls and drench each torta with the warm Spicy Tomato Broth.
-
17
Combine the tomatoes, garlic, onions, oregano and chile in a blender and process until smooth.
-
18
Heat the vegetable oil in a medium, heavy saucepan over medium-high heat.
-
19
Transfer the tomato mixture to medium, heavy saucepan and add the chicken broth.
-
20
Bring to a boil.
-
21
Reduce the heat and simmer until bright red, about 10 minutes.
-
22
Season with salt and pepper.
