Tortas De La Barda (Traditional Sandwiches From Tampico)

• 1/2 cup black beans prepared
• 2/3 pound skirt steak
• onion
• bay leaf
• 2 allspice berries
• 8 tomatillos
• 1 serrano chile may substitute jalapeno
• 1 clove garlic
• 1 teaspoon corn oil
• salt
• 1 pinch sugar
• 2 13/16 ounces pork rinds
• 2 sandwich rolls hearty
• 2 slices turkey ham
• 2 slices cheese head
• 2 slices cheese yellow
• 4 slices tomato
• 1/2 avocado
• cheese Panela, may substitute mozzarella
• 1 turkey sausage cooked and crumbled

1. Place the skirt steak into a pressure cooker and cover with water. Add a piece of onion, a bay leaf, and the allspice berries. Cook until tender and let cool completely before removing from the cooker and shredding.
2. Boil the tomatillos with the chile pepper until cooked through. Place them in the blender with a piece of onion and a clove of garlic and liquify.
3. Heat the oil in a pan and pour in the tomatillo puree. Add salt and sugar and, when the mixture begins to bubble, add the pork rinds. Cook for 2 minutes and remove from heat.
4. Slice the rolls in half and remove some of the bread from the middle to give room for the filling. Layer the beans, turkey ham, head cheese, yellow cheese, tomato, onion slices, avocado, shredded beef, pork rind, panela cheese, and sausage into the sandwich.

black beans, skirt, onion, bay leaf, berries, serrano chile may, clove garlic, corn oil, salt, sugar, pork rinds, sandwich rolls hearty, turkey ham, tomato, avocado, cheese panela, turkey sausage

Taken from www.yummly.com/recipe/Tortas-de-la-Barda-_Traditional-Sandwiches-from-Tampico_-530231 (may not work)