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Han Cholo Recipe

Name: Victory Sandwich Bars HAN CHOLO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 units crusty sandwich rolls (ciabatta or bolillo), split; 2 tbs butter or olive oil (for toasting); 1 cups crumbly feta cheese, crumbled; 0.5 cups fresh cilantro leaves; 4 units lime wedges (for serving); 1 lbs ground pork (or vegan chorizo crumble); 1 tbs vegetable oil; 0.75 cups yellow onion, finely chopped; 3 cloves garlic, minced (about 3 cloves); 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder (or ancho chile powder); 1 tbs apple cider vinegar; 1 tsp brown sugar; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 units red onion, thinly sliced; 0.5 cups white vinegar; 0.5 cups water; 1 tsp granulated sugar; 0.5 tsp salt; 10 units tomatillos, husked and rinsed; 1 units serrano or jalapeño pepper, stem removed (seed to taste); 1 cloves garlic clove; 0.25 cups white onion, roughly chopped; 0.25 cups fresh cilantro leaves; 1 tbs fresh lime juice; 1 tsp salt; 2 tbs water (to thin if needed)

Inspired by Victory Sandwich Bar

Time50m

Serves4

PORK or VEGAN chorizo, feta, pickled red onion, tomatillo salsa

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Ingredients

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For the Han Cholo sandwich

4 units crusty sandwich rolls (ciabatta or bolillo), split

2 tbs butter or olive oil (for toasting)

1 cups crumbly feta cheese, crumbled

1/2 cups Fresh cilantro leaves

4 units Lime wedges (for serving)

Pork chorizo (or vegan chorizo) filling

1 lbs ground pork (or vegan chorizo crumble)

1 tbs Tuscany sunflower oil

3/4 cups yellow onion, finely chopped

3 cloves garlic, minced (about 3 cloves)

2 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp chili powder (or ancho chile powder)

1 tbs Apple cider vinegar

1 tsp Brown sugar

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Quick pickled red onion

1 units Red onion, thinly sliced

1/2 cups white vinegar

1/2 cups water

1 tsp granulated sugar

1/2 tsp Celtic sea salt

Tomatillo salsa (salsa verde)

10 units tomatillos, husked and rinsed

1 units serrano or jalapeño pepper, stem removed (seed to taste)

1 cloves Garlic clove

1/4 cups white onion, roughly chopped

1/4 cups Fresh cilantro leaves

1 tbs Fresh lime juice

1 tsp Celtic sea salt

2 tbs water (to thin if needed)

Method

For the Han Cholo sandwich

Toast rolls

Heat a skillet over medium heat. Brush the cut sides of the rolls with butter or olive oil and toast cut-side down until golden and slightly crisp, about 2–3 minutes. Keep warm.

Assemble

On the bottom half of each toasted roll, layer 1/4 of the chorizo filling, a generous pinch (about 2 tbs) of crumbled feta, several tablespoons of tomatillo salsa, and a small handful of pickled red onion. Finish with cilantro leaves, a squeeze of lime, and the top half of the roll.

Pork chorizo (or vegan chorizo) filling

If using ground pork: warm a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground pork (or vegan chorizo crumble) to the skillet. Break it up with a spatula and cook until browned, about 6–8 minutes. Drain any excess fat if necessary.

Stir in smoked paprika, ground cumin, dried oregano, chili powder, brown sugar, apple cider vinegar, salt, and pepper. Reduce heat to medium-low and simmer 2–3 minutes to let flavors meld. Taste and adjust seasoning (add more salt or a squeeze of vinegar if needed). Keep warm until assembly.

Quick pickled red onion

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Bring to a gentle simmer to dissolve the sugar and salt, then remove from heat.

Pour the hot pickling liquid over the onions to fully submerge them. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate at least 30 minutes before using; best after 1 hour. Will keep refrigerated up to 2 weeks.

Tomatillo salsa (salsa verde)

Preheat broiler or a heavy skillet. Place husked tomatillos and the whole serrano (or jalapeño) on a baking sheet and broil 5–7 minutes, turning once, until charred and softened; alternatively cook in a dry skillet, turning, until charred on all sides.

Let charred tomatillos and pepper cool slightly. Transfer to a blender or food processor with 1 garlic clove, 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tablespoon lime juice and 1 teaspoon salt. Blend until smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt or lime as needed.

Chill or use immediately. Salsa will keep refrigerated up to 5 days.