From Claudio RH's kitchen in Mexico.

Originally published on Cookpad Mexico as Torta vegana pibíl, with US measurements.

Vegan Pibil Torta

Name: Vegan Pibil Torta
Yield: 2-4 tortas
Ingredients: bolillo rolls; 3 1/2 tablespoons achiote paste (50 ml); 3 guajillo chiles; 1 avocado; 1 lime; 1 orange; 1 tomato; 7 ounces mushrooms or portobello or oyster mushrooms (200 grams); 1 bunch lettuce or spinach for topping the bread; refried beans

Claudio RH @claudiorh

Monterrey

Vegan Pibil Torta

Claudio RH @claudiorh

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Ingredients

2-4 tortas

bolillo rolls
3 1/2 tablespoonsachiote paste (50 ml)
3guajillo chiles
1avocado
1lime
1orange
1tomato
7 ouncesmushrooms or portobello or oyster mushrooms (200 grams)
1 bunchlettuce or spinach for topping the bread
refried beans

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Steps

1

Boil the chiles for about 5 minutes over medium-high heat in 3/4 to 1 1/4 cups water (200-300 ml).
2

In a blender, combine the water with the chiles, achiote paste (3 1/2 tablespoons or 50 ml), orange juice, lime juice, salt, and garlic to taste. Blend until smooth. Pour the mixture into a pot and cook over medium-high heat for 10 minutes.
3

Sauté the mushrooms for 3-5 minutes, then add enough sauce to just cover the mushrooms. Let it cook until the sauce thickens and most of the liquid is absorbed (about 3-5 minutes).
4

Slice the bolillo rolls. Spread mayonnaise and refried beans on the cut sides. Add avocado slices to one side, then layer with lettuce or spinach, tomato slices, a portion of the mushroom pibil filling, close the sandwich, and enjoy.