El Sancho Loco Recipe

Combine apple cider vinegar, water, sugar and 1 tsp kosher salt in a small saucepan. Heat just until sugar dissolves and liquid is warm (do not need to boil), about 2–3 minutes.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm pickling liquid over the onions, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Will keep in fridge up to 2 weeks.

Cook Sausages

Heat 1 tbs vegetable oil in a large skillet over medium heat. Add sausages and brown on all sides, about 8–10 minutes, turning frequently. If sausages are raw, reduce heat to medium-low, cover and cook an additional 8–10 minutes until internal temperature reaches 160°F (71°C). Remove to a cutting board and slice into 1/2-inch rounds or halve lengthwise.

Warm Pulled Pork and Brisket

In the same skillet (wipe out excess fat if needed) add the chopped brisket and pulled pork. Sprinkle smoked paprika, garlic powder and black pepper over the meats. Warm over medium heat, stirring occasionally, about 4–6 minutes until heated through and edges get a slight crust. Taste and add a pinch of salt if needed.

If you like a little crisp on the meats, push them to the side and let sit undisturbed 1–2 minutes to brown before stirring. Combine with the sliced sausage and keep warm.

Whisk together mayonnaise, minced chipotle, lime juice and 1/4 tsp salt in a small bowl until smooth. Adjust heat by adding more or less chipotle. Refrigerate until assembly.

Preheat broiler or a skillet. Split bolillo rolls and spread butter on cut sides. Toast cut side under broiler or on hot skillet until golden and crisp, about 1–2 minutes under broiler or 1 minute per side in skillet.

Spread a tablespoon of the chipotle mayo (optional) on the bottom half of each roll. Pile evenly with warmed pulled pork and chopped brisket, then top with sliced sausage rounds.

Drain pickled red onions and scatter a generous tablespoon (or more to taste) over each sandwich. Sprinkle with chopped cilantro and squeeze a lime wedge over the filling. Close sandwich and serve immediately.

Serve 4 sandwiches hot with extra pickled onions and lime wedges on the side. Leftover meats can be refrigerated for up to 3 days; reheat gently in a skillet with a splash of water or broth and re-crisp if desired.