Tortas Ahogadas includes recipes for Adobo Sauce tatemado de puerco This is from a Pati Jinich video called "Welcome to Guadalajara". Pati bakes bolillo rolls (see bolillos.txt) and serves these as torta sandwiches. They are very messy but utterly delicious. But tacos/burritos/enchiladas/tamales made with refried beans, tatemado de puerco and panela cheese and garnished with crema are also very tasty and much easier to eat. I broke out the bolillo recipe to its own file. Patti served her tortas with an avocado/cucumber salad which is also wonderful. I made a separate recipe file for that too. Adobo Sauce 4 guajillo chiles stems & seeds removed 2 chiles de arbol (grown in Yahualica, Jalisco) 2 cloves of garlic 1-2 cubic inches of fresh ginger, peeled Toast but do not burn oregano thyme cumin seed 1" of stick cinnamon 4 whole cloves (just the berry, remove the stems!) sesame seeds Toast the chiles to a light char. Then add to pan along with water, garlic cloves and chunks of ginger. Simmer to rehydrate chiles. Add toasted spices and chiles to a blender along with 1 cup chile water. Add 2 ounces Mexican chocolate, chopped fine Puree adobo sauce until completely smooth. Pour sauce into a bowl and let cool completely. Tatemado de Puerco (tatemado means put next to a fire and *almost* get burned) 2 lbs pork, cut into 2" cubes (butt, boneless ribs ..) 1 tablespoon salt 1/3 cup vinegar Add salt and vinegar to pork. Cover and refrigerate up to 24 hours. Then add 1 recipe cooled adobo sauce (see below) again cover and refrigerate up to 24 hours. Then remove to oven pan, ensuring all sauce is transferred. Roast covered 2 hours in 375°F oven, then uncover and roast another 30-60 minutes. The meat should be slightly crusty and entirely falling apart. Remove from oven and shred meat, combining with any remaining liquid. Tortas Ahogadas tatemado de puerco (see above) bolillos (see bolillos.txt) refried beans panela cheese sliced cocktail jalapenos crema Serve with avocado-cucumber salad (see avocadoCucumberSalad.txt).