Sinaloa -North West Mexico- and Seville -South West Spain- are 9,268 km apart. That’s a huge distance but they are closer than you may think.
If you ever visit the capital of Andalusia, you will be delighted with “Montaditos de Pringá”. This is a sandwich made with the meats from the “Puchero Andaluz” -Andalusian Stew-, that are finely chopped and mixed. It happens that in Sinaloa they love a dish named “Chilorio”: shredded pork shoulder cooked in a chilli sauce. They enjoy Chilorio by itself with rice, beans and tortillas on the side or as a filling for tacos and burritos.
When I tried some canned Chilorio some time ago, its texture and flavour reminded me of “Sevillian Pringá”. And “El Chapo” Torta was born. A sandwich made with the meats from a “pringá” -pork shoulder and belly, chicken and chorizo-, cooked in the Chilorio style -in a chilli sauce-. This sandwich calls for a Telera, the traditional Mexican bun for tortas, with a spread of refried beans and then toasted in a sandwich grill, as it’s the costume in the best bars and taverns in Seville.
I hope you get the point of “El Chapo”: to build a bridge between two distant regions. A connection. The Sevillian Connection.
However, it’s going to be hard to get this torta as I want it because no bakery in London is making Teleras at the moment, and I don’t have a good recipe for them yet, as I’m more a faker than a baker. So to move forward fast and until I get a recipe for Teleras, I’m thinking of using Portuguese Papo Secos, a roll very similar to the “Andalusian Mollete”, that makes amazing montaditos.
The Mexican Pringá or the Spanish Chilorio
I first made a Mexican Adobo sauce with Ancho and Guajillo chillies to marinade pork shoulder and belly. This Adobo didn’t convinced me 100%; so I took some of it, added some chopped coriander, Mexican oregano and olive oil to get my marinade.
I marinated the meats for 36 hours and roasted them slowly in the oven for 4 hours. The outcome was incredible: soft, perfect to be pulled meat. I set the meats aside, sieved their liquid, skimmed the fat, kept the liquid and used some of that fat to fry some onion for the last step of the preparation. I used chicken thighs to give some texture and moisture to this Mexican Pringá.
After frying the onion and the chicken, I pulled the pork meats and added them to the frying pan with the roasting liquid and some more adobo. Then I added some fried chorizo and boiled and chopped carrots and potatoes -although they may not be necessary-. I couldn’t find a good fresh chorizo, so I had to use one that was a bit “meh”; but it gave some nice taste to the whole dish. Maybe I can get a butcher to make me some nice fresh chorizo. What do you think?
This is a nice simple sandwich: refried beans, Spanish Chilorio and cheese. However, it didn’t have as much flavour as I was expecting. I think next time I will add some more of the Adobo or a bit of my own Mexican seasoning. Stay tuned!