This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available. Marinating in spices and lime juice gives the meat a spicy kick, which is offset by a cool guacamole spread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Method
In bowl, combine half of the lime juice, the 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.)Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
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.
Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 620 mg
- Sugars 4 g
- Protein 34 g
- Calories 453.0
- Total fat 15 g
- Potassium 868 mg
- Cholesterol 101 mg
- Saturated fat 3 g
- Total carbohydrate 46 g
%RDI
- Iron 31.0
- Folate 56.0
- Calcium 10.0
- Vitamin A 15.0
- Vitamin C 25.0
