3⁄4 ounce dried chiles de arbol (about 30), stemmed and seeded
3⁄4 cup cider vinegar
2 tablespoons pumpkin seeds, toasted
1 1⁄2 tablespoons sesame seeds, toasted
1 teaspoon dried oregano
1 teaspoon kosher salt
1⁄4 teaspoon ground cumin
1⁄8 teaspoon ground allspice
1⁄8 teaspoon ground cloves
2 cloves garlic
1 crusty bolillo or Italian roll
1 1⁄2 cups leftover roasted pork shoulder, shredded
1⁄4 small yellow onion, thinly sliced
1 radish, thinly sliced
Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water. Heat oven to 350 degrees. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.
