Soaked Pork Leg Lonches (Lonches de pierna bañados)

Messy, soaked in salsa but so good, lonches… well, in Guadalajara this type of tortas are called “lonches”, a dish somewhat related to the tortas ahogadas in the sense that they are 'bañados', or dipped in a sauce. In Mexico you will encounter frequently these mexican sandwiches labelled as “de pierna”; such as the torta de pierna or lonches de pierna; this refers to the shredded pork leg meat used (this isn’t ham, as we use meat that isn't smoked!), simply slowly cooked in water with a quartered onion; this type of pork meat is amazing in these sandwiches.

Recipe for Lonches de Pierna


* 8 bolillo rolls
* 5 ripe red tomatoes
* 2-3 tablespoons tomato paste
* 2 cloves
* 2 bay leaves
* 2 allspice peppercorns, or 1 teaspoon allspice powder
* 1 pinch oregano
* 4 Canned chipotle peppers, with adobo
* 1/2 cup mayonnaise
* More mayo to spread on the bread
* 1 cube of chicken stock
* 2 jalapeno chiles, roasted and sliced in rings
* 1/2 kg pork leg meat, cooked and shredded; warmed


1) Put 4 tomatoes in a pot to cook with the cloves, laurel, oregano and allspice. Once the tomatoes are cooked, liquefy everything, along with the chipotle chiles. Strain the sauce to remove any floating solids and pour back to pot.

2) Now, ladle some of the liquefied sauce back in the blender and add the mayonnaise and chicken bouillon powder; once more, blend. Pour this back to the pot and mix, then add one or two tablespoons tomato paste, to your taste. Check seasoning; is this sauce is too thick, put some of the broth in which the meat has cooked in if needed.

3) Slice the bolillos in halves, spread mayonnaise on each side; place a generous amount of leg meat, a few slices of tomato, slices of jalapenos, then close the lonche.

Dip the lonches in the salsa; we are ready to serve…

mexican recipes

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