mexican pork bolillo sandwiches on a jalapeno bun




i don't know if you grew up in a house like mine, but i have had a few meals in my lifetime that i can recall with pretty great taste clarity.

i couldn't for the life of me, remember what this was called, but i asked my mom about it all. the. time. i remember calling her about it in college. i remember asking her the first year we were married. i have literally been craving this meal since i was a teenager and our neighbor -- was she mexican? raised by mexicans? i don't even know -- she introduced these to us and we made them quite a few times.

i can't even write about these without salivating.

so it was on my schedge to make this week, and we were stoked. but cc really had no idea until i handed him one what all the fuss was about. i mean, they look innocent. you would have no idea that they are killer.

and then fleischmann's contacted me to try out their new pretzel creations and i knew exactly what to do with it! i couldn't wait because i have seen lots of pretzel naughtiness on pinterest and i have yet to try, but these were so easy because all the guess work is done. mix, salt, soda, yeast. done. and we decided the added pretzel bun MAKES this sandwich.  these are generally served on torta rolls that you can make with frozen rolls and combining 2 to make a bun, and i even made them.  then, just for fun. i made up these rolls and threw in some jalapeno and onion and bam.

suddenly these are a million times better than i remembered them. never going back. the more dense, flavored bun is the way to go.

this sandwich has lots of components, but comes together easy. and goes down easy.
you start with some pork, and end on that naughty sauce and that bun. oh my.

please make this and tell me what you think. it was life changing!

and go try fleischmann's pretzel creations when you get a chance. and check them out on facebook. {note: i also tried the white bread mix. so num}


mexican pork bolillo sandwiches

2 Tbs olive oil
2.5-3 lbs pork loin roast
1-2 avocados
1 large onion
1/4 cup zesty italian dressing
1/2 cup jalapeno, sliced
1/8 cup dried chopped onion
1 small can diced green chili
1 package fleishmann's pretzel creations {or store-bought torta rolls if you want sub-par sandwiches}

the sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp mustard
1 tsp lemon juice

what to do:

1. heat up olive oil in skillet and brown meat on all sides. place in crockpot and cook through for at least 2 hours or until meat falls apart. when done, break up into small pieces and return to it's juices. transfer to a glass dish, add diced green chili and put in the oven at 350 degrees to let it crisp up {but not dry out!} turn meat every 10 minutes until heated through. set aside and cover.
2. while meat is cooking, mix up pretzel dough as directed. before separating into rolls, add 1/4 cup finely chopped jalapeno. {drain on a paper towel if using the sliced sandwich kind}. knead into dough and separate into rolls before boiled. after boiled, cut a 1/4 inch slice in the top of each bun and sprinkle dried onion on the top before baking. bake until quite brown on top. set aside to cool.
3. chop fresh onion as thin as humanly, or machinely possible. mix in a bowl with italian dressing. set aside.
4. mix up the sauce ingredients into a bowl and set aside.
5. to assemble, spread a good amount of fresh avocado on the bottom of a pretzel bun, add a few slices of jalapeno if you like the heat, then pork, onion, and the sauce on the top.


enjoy!
oh my gosh. please go make this now and tell me what you think! 

disclaimer: this post is brought to you by fleischmann's



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