A Pati Jinich Recipe
Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños
6 to 8 sandwiches
Lonche de Tatemado de Puerco, con Queso Panela, Crema y Jalapeños
Ingredients
- 6 to 8 bolillos, or teleras, homemade or store bought
- 1 cup refried beans
- 1 batch Chile Charred Pork
- 6 to 8 slices of queso panela
- ½ cup Mexican crema
- Sliced pickled jalapeños
To Prepare
- Slice bolillos in half lengthwise. Spread a couple tablespoons of refried beans on the bottom halves. Top each bottom half with a generous amount of shredded Chile Charred Pork, a slice of panela cheese, a drizzle of Mexican crema, and a few pickled jalapeños slices. Add the top layer of bread, cut in half, and serve.
