For the black bean puree: Combine the beans, hot sauce, vinegar, Red House Seasoning, Brown House Seasoning, salt, pepper and onion in a blender and blend until a smooth sauce consistency.
For the citrus pickled onions: Combine the vinegar, lime juice, orange juice, salt, orange zest and onions in a bowl, then cover and store in the refrigerator.
For the chorizo seasoning: Put the ancho chile powder, smoked paprika, cayenne, chili powder, granulated garlic, oregano, black pepper, salt, coriander, cumin, red pepper flakes, cinnamon and cloves in a large container and mix well until the seasoning is fully blended.
For the ranchero sauce: Put the cooking oil in a heavy-bottomed pot over medium-high heat. Add the garlic, anchos, guajillos, jalapeños and onion. Sauté until the vegetables are soft, stirring occasionally, about 10 minutes. Add 1/2 cup chorizo seasoning and stir with the vegetables. Add the chicken stock and tomatoes. Cook down to let the sauce thicken, about 15 minutes.
Let the mixture cool, then, working in batches if needed, add the sauce to a blender and blend on high until you have a smooth sauce consistency.
For the slow cooked pork: Cover the pork with the Brown House Seasoning. Add the lime juice, orange juice, pepper, salt, garlic, anchos, guajillos, onion and bay leaves.
Wrap with plastic, then foil. Leave in the refrigerator to marinate overnight.
Preheat the oven to 230 degrees F.
Leave the roast covered. Cook in the oven for 10 hours. Remove the foil and plastic wrap, then pull the bones from the meat. Remove the bay leaves and use tongs to pull apart the meat.
For the torta: In a large cast-iron pan or similar heavy frying pan on medium-high heat, add 2 tablespoons cooking oil. Put two mounds of pork, 6 ounces of meat in each mound. Arrange each mound to the shape of the bolillo bread. Let fry for 1 to 2 minutes, then gently turn the pork over. Top each mound of pork with 1/4 cup queso fresco and let cook for another 1 to 2 minutes. Gently take the pork out of the pan and set aside on a plate. Repeat this process with the remaining oil, pork and cheese.
Open up the bolillo bread and toast on both sides. Spread 2 ounces black bean puree on each roll. Top with cilantro. Scoop a mound of pork and cheese onto each roll and top with 1/4 cup citrus pickled onions. Cut each sandwich in half. Pour 1/2 cup ranchero sauce into each of four bowls and serve with the sandwiches in the sauce, cut sides down.
Brown House Seasoning:
Put the cumin, garlic powder, oregano, pepper and salt in a large container and mix well until the seasoning is fully blended.
Red House Seasoning:
Put the paprika, garlic powder, smoked paprika, chili powder, cumin, oregano, pepper and salt in a large container and mix well until the seasoning is fully blended.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Roosters, Mobile, AL
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