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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vinegar	4	cups	unseasoned	-	-	-	-
sugar	2 1/2	cups	granulated	799.5	150.02	25.025	12.48
water	2 1/2	cups		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
jalapeno pepper	13		sliced	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
garlic clove	10 -15		peeled	-	-	-	-
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
salt				-	-	-	-
pork roast	1	lb	boneless cut	512.2678	0.0	103.7229	7.752000000000001
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095
garlic	2	tablespoons	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
lime	1		zested juiced	-	-	-	-
coffee	1	tablespoon	ground	9.4162	1.5628	0.3129	0.2187
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
canola oil	1/4	cup		247.52	0.0	0.0	28.0
bay leaf	2			-	-	-	-
garlic clove	1			-	-	-	-
onion	1/4			128.0	29.888	3.52	0.32
layer cheese cloth	2			-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
black bean	1 1/3	cups	rinsed dried	882.0533	161.3045	55.872	3.6731
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
garlic	1	teaspoon	granulated	4.172	0.9257	0.1781	0.013999999999999999
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
garlic	2	tablespoons	minced	4.172	0.9257	0.1781	0.013999999999999999
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
dijon mustard	4 1/2	tablespoons		-	-	-	-
cilantro	1/2	cup	chopped divided	1.84	0.2936	0.1704	0.0416
canola oil	2	cups		247.52	0.0	0.0	28.0
cold water	1/2	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
lime				-	-	-	-
	6		cut	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
avocado	1		sliced	-	-	-	-
queso fresco	12	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.