- 4 bolillo rolls
- 2 avocados
- 1/4 Kg. pork rinds
For the sauce:
- 2 tomatoes
- 1/2 onion
- 1 clove of garlic
- Juice of half a lemon
- Dried chile de arbol, to taste
Rehydrate the chile de arbol in a pan of boiling water
for 5 mins. Meanwhile, finely dice the onion
and tomatoes. When the chile de arbol is
ready, remove and blend with the garlic, a little tomato
and onion, and the water from the pan. Pour this mixture
in with the rest of the sauce and add salt and lemon juice.
Break the bolillo rolls in half and put the avocado on top.