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1
ASSEMBLE THE SANDWICHES Preheat oven to 400.
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2
In a molcajete (volcanic stone mortar), grind the garlic clove with a little olive oil and black pepper to create a smooth rub.
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3
Place the pork loin on a baking dish and evenly spread the rub over the pork.
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4
Allow to marinate for 1/2 hour.
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5
Mix the coarse salt with 1/2 cup water to produce a rough paste.
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6
Spread the paste over the pork loin and bake for 1 hour, or until the meat is tender but cooked.
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7
Remove the pork loin from the oven and allow the meat to stand for 1/2 hour.
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8
Remove the layer of baked salt on the surface of the pork and cut into thin slices.
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9
ASSEMBLE THE SANDWICHES Place the water in a medium saucepan and bring to a boil.
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10
Add the fresh and dried arbol chiles, garlic cloves and onion to the pan and cook for 10 minutes.
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11
Remove from heat and transfer the chiles, garlic and onion to a blender or food processor and puree along with 1 cup of the cooking water.
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12
Add the vinegar and the roasted peanuts and puree until a smooth sauce forms.
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13
Season with salt and pepper.
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14
ASSEMBLE THE SANDWICHES Preheat a heavy comal or frying pan.
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15
Roast the tomatoes until the skin is charred.
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16
Carefully peel the charred skin off the tomatoes.
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17
Roast the onion and garlic at the same time until lightly charred.
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18
Place the chiles on the comal or in the frying pan and sprinkle with the olive oil.
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19
Roast the chiles until very lightly browned; be careful not to char the chiles or they will give the salsa a bitter flavor.
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20
Place the roasted tomatoes, onion, garlic and chiles in a blender or food processor.
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21
Add the raw onion, reduced broth and vinegar and puree.
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22
In a molcajete, grind the oregano leaves and cumin seed by hand and add to the salsa.
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23
Season to taste with salt and pepper.
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24
ASSEMBLE THE SANDWICHES Heat a cazuela (clay pot) and add the olive oil.
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25
Transfer the pureed salsa to the cazuela and cook for about 10 minutes, or until the sauce is thickened.
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26
ASSEMBLE THE SANDWICHES In a pressure cooker, combine the water, onion, garlic, soaked beans and salt.
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27
Cook for 45 minutes.
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28
Remove from the heat and allow the pressure to drop before removing lid.
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29
ASSEMBLE THE SANDWICHES Mash the beans until they form a thick puree.
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30
Heat a medium-large frying pan.
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31
Add the oil and saute the slice of onion until golden brown.
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32
Add the beans and cook over medium heat.
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33
Season with salt and pepper.
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34
ASSEMBLE THE SANDWICHES Slice the rolls open and remove the dough in the center.
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35
Spread the bread with the refried beans.
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36
Place a slice of pork loin in the middle of the sandwich.
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37
Transfer the sandwiches to a platter or plates and serve with the peanut sauce and the tomato-chile arbol sauce.
