Chop the pork into small pieces and cook it with a piece of onion and some salt.

Roughly chop the cabbage and boil it in a small amount of water just until it comes to a boil.

Fry the chorizo in a little oil or lard.

Chop the tomatoes and the rest of the onion, then add them to the chorizo.

Add the cooked pork to the tomato and chorizo mixture, fry it, and make sure the pork is tender.

Add the bay leaves, thyme, and oregano to the mixture and simmer for 5 minutes to blend the flavors.

Pour the meat mixture over the cabbage, which should have very little liquid left, then add the carrots, vinegar, pepper, and adjust the salt to taste.

When the carrots are tender, the filling is ready.

Assemble the sandwiches and top each with 2 slices of avocado. I like to fill each half of a bolillo roll with the mixture.