This may be my favorite sandwich of all time.
I mean, come on. Chipotle-and-honey-marinated pork tenderloin with spicy mayonnaise, melted cheese, pineapple, avocado, & cilantro clearly equals heaven.
Of course, I’m biased in favor of all things Mexican and Tex-Mex. It’s in my blood. My mother perfected the Blue Jean Gourmet margarita recipe while bartending in a Mexican restaurant in the seventies. My father, who worked for that chain of Mexican restaurants, took the three of us on a Texas road-trip for research purposes when I was a pre-teen; we ate our way through Dallas, Houston, & San Antonio, consuming tortilla after tortilla, trying salsa after salsa, and the night we arrived home in Memphis, decided to make—you guessed it!—Mexican food for dinner.
Now I live in Houston, where I’m lucky to have the chance to taste-test all kinds of Mexican and Tex-Mex food, from high-end, award-winning places to less-fancy-but-still-delicious taco trucks that line the city. And it was here in Houston, during college, that I fell in love with the cheap-but-filling tortas served up at this restaurant.
The torta is a Mexican-style sandwich, typically made on a crusty, baguette-type roll called a bolillo, with myriad possible fillings, including al pastor, or pork, which I did my best to recreate at home a few weeks ago.
Personally, I think this would make an excellent weekend sandwich, because it’s incredibly satisfying but not very fussy. Marinate the pork tenderloin ahead of time, grill it up outside and you won’t even have to heat up your house (bonus!)
While it’s cooking, prep your accoutrement and lay it all out so everyone can make his/her own sandwich. For an authentic accompaniment, try making elote with the last of sweet-summer corn. Mexico City without the plane ticket, my friends! Enjoy.
MEXICAN-STYLE PORK TENDERLOIN SANDWICH
bread (bolillo roll or baguette)
pork tenderloin (1 lb- 1 ½ lb)*
sliced cheese (Mexican-style cheeses with a sharp flavor that will melt well include queso quesadilla, asadero, or chihuahua. Substitute mild cheddar if you can’t find any of these)
To assemble, lay the split rolls on a baking sheet and place cheese on one side of each. Place under a low broiler or on the grill you just used to cook the pork until the cheese melts.
Slice up tenderloin to desired thickness & let everyone “have at” the sandwich making!
If you’ve never used chipotle peppers in adobo sauce before, PLEASE go out and buy a jar now (they’re cheap!) Chipotle peppers are simply smoked jalapeños but their flavor is amazing.
1 cup chipotle-flavored barbecue sauce
2 T honey
1 T chipotle peppers in adobo sauce
optional: I had an over-ripe peach which I peeled, pureed, & added to the marinade.
If you don’t have one on hand, throwing in some apricot preserves might make a nice counterpoint to the spice.
Grilling the tenderloin is easiest, searing it first on all sides over a medium-high flame, then moving it off the heat and letting it cook, grill cover down, for about 15 minutes. Bring the tenderloin inside and let it rest, covered in foil, before cutting into it.
If grilling is not an option, your best bet is to sear the tenderloin on your stovetop, in either a grill pan or other heavy-bottomed pan, then transfer the whole thing to a 425° oven for about 15-20 minutes.
This isn’t rocket science, really. Mayonnaise + fresh lime juice + a spoonful or two (depending on your heat tolerance) of chipotles in adobo. Annnnnnd done!
I’m an onion lover. Absolutely adore them any way they’re offered up, raw, grilled, pickled, fried. In fact, my mom used to tell me when I was little that I’d better marry someone who loved onions and garlic as much as I do, otherwise I’d have a problem. Thank goodness for Jill or I’d never get any kisses!
I know most people do not share my love of the onion. However, pickling red onion is a great way to take the “edge” off of the taste but add flavor & crunch to your sandwich. Pickled carrots, which you can also find pre-made on the same aisle as the chipotles in adobo, are a good alternative if you really just aren’t an onion fan.
Slice the desired amount of red onion thinly. Bring between ½ cup to 1 cup of white vinegar to a boil, then add an equal amount of white sugar and a pinch of salt. Add onions and remove from the heat. Toss in a little cilantro & a pinch of cumin. Let the onions sit in the liquid until ready to serve.
Maybe you’ve already heard this, but, um, the economy is broken.
Don’t worry, I’m not going to launch into a politics and blame and shame and fiscal responsibility and healthcare reform and offshore tax shelters. I’ll leave that stuff to NPR and my mother. Suffice it to say that all of the aforementioned events have caused us here at Blue Jean Gourmet to be a little more thoughtful about what we spend and where we spend it. And as much as I admit to being a sucker for my expensive food habits (see: imported cheese, peach lambic, olives!), tinkering with the Blue Jean Kitchen budget has actually been a great boost to my culinary creativity. What is it they say? Necessity is the mother of invention?
And so, necessarily, I learned some new skills. For instance: you’ve totally got to start buying whole chickens and cutting them up yourselves. Seriously people, as my sixth graders would say. You’re going to get SO much more bang for your buck–I bought a lovely little organic, free-range whole chicken for less than ten bucks and it fed the two of us twice! Don’t be intimidated, okay? There’s this handy little guide up at MarthaStewart.com, and it will take you through step-by step. I promise, after the first time, you’ll feel like a pro. A cleverly frugal, old-school pro.
If you can afford it, buy a few chickens at once and cut them all up together, freezing what you won’t use right away. Not only is cooking whole chicken economical, it’s also gastronomical–meat always tastes better when cooked on the bone.
This chicken recipe is super-easy to make and very satisfying. It’s one of our “nice-but-not-fussy” dinner staples, especially when we’re craving something substantive but not heavy. Pairs very nicely with roasted potatoes*, which you can cook at the same time and in the same place as the chicken itself! Or, dress it up for company via wild rice and a green vegetable–say, asparagus sure is lookin’ purty these days!–and it, too, takes well to an oven-roasting. As my good friend Coco would say, aaaaand done!
OVEN-ROASTED BALSAMIC CHICKEN
for the marinade:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 T. honey
2 T. Dijon or whole-grain mustard (the yellow stuff is not going to taste good here)
2-3 cloves garlic, minced (feel free to scale back if you’re not a garlic fiend like I am)
juice of one lemon
salt & pepper
to be marinated: 1 whole chicken, cut-up (you can substitute just chicken breasts or legs)
Whisk marinade ingredients together in a large Ziploc bag (saves you bowl cleanup!) Toss in the chicken pieces, seal the bag, and use your hands to distribute the marinade. Store the chicken bag in the refrigerator, being sure to lay it flat so the chicken pieces are evenly coated by the marinade. Marinate at least one hour or up to all day.
When ready to bake, preheat oven to 400. Turn out the contents of the bag into a heavy-bottomed, shallow baking dish. Bake 45-55 minutes (if you are cooking boneless pieces, your cooking time will be reduced by about 10-15 minutes). Cover the pan carefully with foil if the chicken starts to brown too much. Now, some people will tell you to use a fancy meat thermometer and others will tell you to develop your cooking instincts (which you will!), but the simplest way to figure out if your chicken is done is to take the biggest piece out and cut it in the middle. You’ll know if it’s ready to come out or needs to stay back in, and this prevents you from blasting the heck out of chicken and drying it out, which is not tasty.
optional: You can make an easy pan sauce for your chicken using some chicken stock. Once you’ve removed the chicken from the pan, place it over your largest stove burner and turn the heat to low. Pour about a cup of stock into the baking pan–this is called deglazing, and it allows you to get up all of the yummy browned bits on the bottom of your baking pan. Use a spatula or wooden spoon to help you loosen the fond (nope, I’m not making that word up). Allow the sauce to thicken a bit over the stove’s heat before pouring over your plated chicken.
* ROASTED NEW POTATOES
2-3 lb. small, starchy potatoes (red, Yukon gold, new)
salt & pepper
optional: 2 T chopped fresh parsley or rosemary, OR 1 T dried parsley, rosemary, or herbs de Provence
Scrub potatoes well but don’t remove peel–dice into cubes of similar size (about 1/2 inch). Toss generously with olive oil, then sprinkle with salt & pepper (herbs, if using). Spread out on a sheet pan and bake, 20-25 minutes or until fork-tender.