DROWNED SANDWICH (TORA AHOGADA)
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
400g can finely chopped tomatoes (or passata)
¼ cup (60ml) chipotle in adobo sauce (we used La Costena, available from Woolworths)
1 garlic clove, crushed
1 red onion, thinly sliced into rings (we used a mandolin)
6 radishes, thinly sliced
¼ cup cider vinegar
1 tsp caster sugar
500g store-bought slow-cooked pulled pork
400g can refried black beans
½ cup coriander leaves, roughly chopped, plus extra sprigs, to serve
4 long crusty rolls, warmed, split in half lengthways but not all the way through
TO SERVE
Finely grated manchego (or parmesan)
Chilli sauce
PUTTING IT ALL TOGETHER:
For the salsa, place tomato, 2 tbs chipotle sauce and garlic in a small saucepan, bring to the boil, then reduce to a simmer and cook for 5 minutes until thickened slightly. Set aside.
Combine onion, radish, vinegar, sugar and ½ tsp salt flakes in a bowl.
Reheat pulled pork according to packet instructions. Combine black beans, coriander and remaining 1 tbs chipotle sauce in a small microwavable container and heat on high for 2 minutes, stirring halfway through.
Spread each roll with black bean mixture, top with pulled pork, drained onion and radish mixture and coriander sprigs. Sandwich them with the lids. Place on a serving plate and ladle salsa over. Scatter with manchego (or parmesan) and serve immediately with your favourite hot sauce.
