Semita Rolls with Achiote Pork and Mushrooms

Name: Semita Rolls with Achiote Pork and Mushrooms
Total time: 5400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 20 semita rolls with sesame seeds (sometimes called 'amores'), sliced in half; For the filling: chili-flavored mayonnaise and a pinch of dried chiles; Filling: Potatoes with Cochinita Pibil (Achiote Pork):; 2.2 lbs cooked, shredded pork (about 1 kg); 2 cups cooked baby potatoes, diced (about 300 grams); 1 onion, peeled and diced; Achiote sauce or broth; 1/2 tablet or cube of achiote seasoning; Pinch dried oregano, cumin, pepper, cinnamon, dried chile of your choice, and salt; 3 cups sour orange juice (about 710 ml); 1 cup cola (about 240 ml); 1 cup vinegar (about 240 ml); 3 tablespoons honey (about 45 ml); 3 cups diced potatoes, preferably baby potatoes (about 450 grams); Salt; For garnish or assembly:; Fresh seasonal lettuce; Refried beans, very finely mashed; Julienned wild mushrooms or button mushrooms; Roasted or sautéed red jalapeño peppers

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Semitas are a traditional dish from Puebla. This version is special because it brings out the flavors of Mexico—unique, a fusion of tastes. I started experimenting with my nieces and nephews, and this was the one they liked best. León, Guanajuato.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

90 minutes

Serves 4 servings

20semita rolls with sesame seeds (sometimes called 'amores'), sliced in half
For the filling: chili-flavored mayonnaise and a pinch of dried chiles
Filling: Potatoes with Cochinita Pibil (Achiote Pork):
2.2 lbscooked, shredded pork (about 1 kg)
2 cupscooked baby potatoes, diced (about 300 grams)
1onion, peeled and diced
Achiote sauce or broth
1/2tablet or cube of achiote seasoning
Pinchdried oregano, cumin, pepper, cinnamon, dried chile of your choice, and salt
3 cupssour orange juice (about 710 ml)
1 cupcola (about 240 ml)
1 cupvinegar (about 240 ml)
3 tablespoonshoney (about 45 ml)
3 cupsdiced potatoes, preferably baby potatoes (about 450 grams)
Salt
For garnish or assembly:
Fresh seasonal lettuce
Refried beans, very finely mashed
Julienned wild mushrooms or button mushrooms
Roasted or sautéed red jalapeño peppers

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Steps

90 minutes

1

Start by making the achiote sauce: blend all the sauce ingredients until smooth, then pour into a wide clay pot or Dutch oven. Cook over medium heat, stirring constantly so it doesn’t stick or turn bitter. Reduce the sauce by half.
2

Once reduced, add the cooked, shredded pork and diced potatoes. Cook for 30 minutes, then turn off the heat and let the mixture cool until just warm. Taste and adjust salt before assembling the semitas.
3

Slice the semita rolls with sesame seeds in half. Spread a layer of refried beans on the inside of each bottom half. Add the pork and potato filling, top with julienned mushrooms and lettuce, then cover with the top half of the roll. Repeat with all the semitas and serve.