- 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

- Salt

- 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.