This Latin-style street food is traditionally served on a bun called a cemita, which is a sesame topped egg bread. Here, we use challah, which is more readily available. A marinade of lime juice, chilies and spices gives the meat a hot edge, which is offset by a cool avocado spread.
HANDS-ON TIME
30 minutes
TOTAL TIME
1½ hours
MAKES
4 servings
INGREDIENTS
PORK:
1 tbsp lime juice
1 canned chipotle pepper in adobo sauce, finely chopped
1 tsp adobo sauce from canned chipotles
½ tsp dried oregano
¼ tsp each ground cumin and ground coriander
¼ tsp each salt and pepper
1 pork tenderloin (about 450 g), cut in
¼-inch (5 mm) thick slices
AVOCADO SPREAD:
1 avocado
2 tbsp chopped fresh cilantro
1 tbsp lime juice
4 round challah buns or sesame hamburger buns
8 leaves Boston lettuce
2 small tomatoes, thinly sliced
½ cup thinly sliced red onion
DIRECTIONS
PORK: In bowl, combine lime juice, chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
AVOCADO SPREAD: While pork is chilling, pit, peel and chop avocado. In bowl, mash avocado with fork; mix in cilantro and lime juice. Set aside.
TO FINISH: Spread avocado spread on cut side of tops of buns; sandwich pork, lettuce, tomatoes and onion in buns.
NUTRITIONAL INFORMATION, PER SERVING: about 453 cal, 34 g pro, 15 g total fat (3 g sat. fat), 46 g carb, 6 g fibre, 101 mg chol, 620 mg sodium, 868 mg potassium. % RDI: 10% calcium, 31% iron, 15% vit A, 25% vit C, 56% folate.
