El General

Instructions

1. Make the Adobo: Soak the guajillo chiles in hot water for 15 minutes. Drain, then blend with the garlic, onion, vinegar, orange juice, oregano, cumin, fine salt, black pepper and ⅓ cup fresh water until smooth. Add a splash more water only if needed to blend, and strain if the sauce is coarse.
2. Marinate the Pork: Coat the pork loin with the adobo, cover and refrigerate for 2 hours. Keep raw pork and its utensils separate from the vegetables and cooked ingredients.
3. Roast and Slice: Heat the oven to 375°F / 190°C. Place the pork and its coating in a small roasting pan. Roast until the thickest part reaches 145°F / 63°C; start checking at 25 minutes and allow roughly 25–45 minutes depending on thickness. Rest for at least 3 minutes; 5–10 minutes makes slicing easier. Slice thinly on a clean board. Discard any remaining marinade that touched raw pork rather than using it as a finishing sauce.
4. Cook the Beef: While the pork rests, lightly oil a griddle or heavy skillet over medium-high heat. Season the four thin patties with salt and pepper. Cook on both sides until their centers reach 160°F / 71°C. Check with a thermometer rather than relying on color.
5. Warm the Other Fillings: On a clean area of the griddle, brown the fully cooked smoked pork slices and ham, following their package reheating directions. Divide the hot meats into four portions and melt the cheese over them.
6. Build the Tortas: Split and lightly toast the teleras. Spread the cut sides with mayonnaise and mustard. Divide the sliced pork loin, beef patties, smoked pork chop, ham and cheese among the rolls. Add lettuce, tomato and avocado. Close, cut and serve immediately.