JOSE'S TORTA AHOGADA (SPICY PORK SANDWICH)

Jose's Torta Ahogada (Spicy Pork Sandwich) image

Provided by Chuck Hughes

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 18

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15 dried arbol chiles
1 tablespoon/ 15 ml red wine vinegar
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon/ 15 ml red wine vinegar
1 teaspoon/ 5 ml sugar
12 Italian tomatoes, blanched and peeled
1 garlic clove, peeled
salt & freshly ground black pepper
1 pound/ 450 g pork tenderloin
1 tablespoon/ 15 ml smoked paprika
1 tablespoon/ 15 ml sweet paprika
1 teaspoon/ 5 ml cayenne
2 tablespoons/ 30 ml canola oil
salt & freshly ground black pepper
1 red onion, thinly sliced
4 crusty rolls or 1 baguette, cut into 4 pieces
squeeze lime juice

Steps:

For the spicy sauce:.
Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
For the sweet sauce:.
Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
For the pork tenderloin:.
Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well.
Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

Nutrition Facts : Calories 371.3, Fat 7.4, SaturatedFat 1.9, Cholesterol 82.1, Sodium 388.1, Carbohydrate 41.6, Fiber 4.6, Sugar 7.8, Protein 34