Tortas Ahogadas

 
Ingredients (for two sharing)
 
For the Tortas
 

• 4 part baked crusty rolls
• 4 pork medallions

 
For the Chile Sauce
 

• 50g Crushed Chile De Arbol or 5 whole chiles
• 5 tablespoons vinegar
• 2 tablespoons tomato paste, diluted in 2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cinnamon (the secret ingredient)
• 4 cloves garlic, chopped
• 1 Red Onion
• 4 Limes Quartered

 
Place chiles in a saucepan and cover with water, then bring to boil. Cover and cook over medium heat for 10 minutes then drain and allow to cool.
Pulse the chiles along with remaining ingredients, in a blender and blend into a paste, adding a little water if necessary. Press through a sieve to remove all of the "chunks" this should leave you with a soft watery salsa.
 
Using a knife cut up the pork medallions into small pieces no more than 2-3 cms. Pan fry with a little butter, salt & pepper.
 
Cook the part baked rolls, when ready using a spoon scoop out the bread leaving a space and fill with the pork. Cover in the chile sauce with a little grated red onion and enjoy.