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Recipe courtesy Butcher and Bee, Charleston, SC
- Ready In:
- 1 lb boneless pork shoulder, cut into 1-inch cubes, or ground pork
- 2 teaspoons tequila
- 2 teaspoons kosher salt
- 2 teaspoons white vinegar
- 1 teaspoon dried ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 5 garlic cloves, chopped
- 2 sprigs fresh oregano, finely chopped
- 4 tortas (soft, mexican-style sandwich bread) or soft round submarine rolls
- 1 cup guacamole
- 1⁄2 cup finely shredded green cabbage
- 1⁄4 cup finely chopped pickled jalapeno pepper
- 1⁄4 cup finely julienned yellow onion
- 1⁄2 bunch fresh cilantro, washed, fine stems intact
- lime juice
- extra-virgin olive oil
- mayonnaise, homemade or store-bought (we like Kewpie brand)
For the chorizo:
- Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky.
- Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap.
- Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through.
For the tortas:
- Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties.
- Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.
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