Chorizo Torta

• Chorizo↗
• boneless pork shoulder, cut into 1-inch cubes, or ground pork↗1 lb
• tequila↗2 teaspoons
• kosher salt↗2 teaspoons
• white vinegar↗2 teaspoons
• dried ancho chile powder↗1 teaspoon
• ground cumin↗1 teaspoon
• ground black pepper↗1 teaspoon
• garlic cloves, chopped↗5
• sprigs fresh oregano, finely chopped↗2
• Torta
• tortas (soft, mexican-style sandwich bread) or soft round submarine rolls↗4
• guacamole1 cup
• finely shredded green cabbage1⁄2 cup
• finely chopped pickled jalapeno pepper1⁄4 cup
• cup finely julienned yellow onion1⁄4
• bunch fresh cilantro, washed, fine stems intact↗1⁄2
• lime juice↗
• extra-virgin olive oil↗
• mayonnaise, homemade or store-bought (we like Kewpie brand)↗

Step-by-step instructions

1. 1

   Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky.

2. 2

   Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap.

3. 3

   Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through.

4. 4

   Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties.

5. 5

   Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.