4 Serves
61 Mins
In a saucepan, simmer the dried Arbol chiles, tomatoes, garlic, and onion in water until softened, then blend until smooth to create the signature sauce.
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EgyptianVitamin K
83 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
66 µg / 400 µgCalcium
106 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
1648 mg / 4,700 mgSodium
917 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
26 g / 28 gSugar
38 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Warm the carnitas in a frying pan over medium heat until slightly crispy.
Slice the bolillo rolls open and stuff them generously with the warm carnitas.
Place the sandwiches in a bowl and ladle the hot sauce over them until they are thoroughly soaked, then garnish with pickled red onions and a pinch of salt and pepper.
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g2
g7
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Greek