Ingredients

• 4 cups unseasoned rice vinegar or 4 cups white vinegar
• 2 1/2 cups granulated sugar
• 2 1/2 cups water
• 2 tablespoons olive oil
• 13 large jalapeno peppers, sliced into rings 1/4-inch thick
• 2 onions, sliced thinly
• 4 carrots, sliced into rounds 1/4-inch thick
• 10 -15 garlic cloves, peeled
• 2 tablespoons dried oregano
• salt
• 1 lb boneless pork roast, cut into 2-inch pieces about 1/2-inch thick
• 1/2 cup sliced scallion
• 2 tablespoons garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 1 teaspoon ground cumin
• 1 teaspoon yellow curry powder
• 1 lime, zested and juiced
• 1 tablespoon ground coffee
• 1 tablespoon brown sugar
• 1/4 cup canola oil or 1/4 cup olive oil
• 2 bay leaves
• 1 garlic clove
• 1/4 whole onion
• 2 layers cheese cloth, about 10 x 10 inches
• 6 cups water
• 2 teaspoons salt
• 1 1/3 cups dried black beans, rinsed well
• 2 tablespoons canola oil
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 3/4 cup mayonnaise or 3/4 cup vegan mayonnaise
• 2 tablespoons minced garlic
• 1 1/2 tablespoons lemon juice
• 4 1/2 tablespoons Dijon mustard
• 1/2 cup chopped cilantro, divided
• 2 cups canola oil
• 1/2 cup cold water, as needed only
• 1 teaspoon salt
• 2 tablespoons lime juice
• zest of two lime
• 6 fresh rolls, or bolillos, cut in half
• 3 tablespoons butter, soft
• 1 avocado, sliced
• 12 slices queso fresco

Instructions

1. Chiles Curtidos (Pickled Vegetables):.

2. Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.

3. In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.

4. Pork:.

5. Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.

6. To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.

7. Refried Black Beans:.

8. Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.

9. Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.

10. In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.

11. Cilantro Aioli:.

12. Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.

13. Sandwich Assembly:.

14. Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.