Steemit Sandwich Contest Week #62 | Spicy Carne Asada Open Face!

Good Day my Steemian Sandwich friends! Are you hungry? I hope so!

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Here we are week 62 of @jaybirds legendary Steemit Sandwich Contest! This week @jaybird has thrown us a “Royal Rumble” of the dice! Anything Goes! Well I would doubt there is a sandwich he hasn’t seen….nor a sandwich he doesn’t love. You see, he is the King of Sandwiches! We appreciate his example and his stellar sense of humor each week! Big thanks @jaybird.

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I have wanted to share this tasty sandwich with you for a while. This week we’ll be going “open-faced” I thought this way it allows you to enjoy the beautiful colors, texture and smell of your sandwich! The first time I ate this visiting my sister in California I was hooked! I knew I had to make this myself!

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Spicy Carne Asada Open Faced!

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Marinade

• Ancho Chili
• Chipotle Chili
• Fresh Orange (juiced)
• Fresh Lime (Juiced)
• Extra Virgin Olive Oil
• Low Sodium Soy Sauce
• Cumin
• Coriander
• Maple Syrup

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• Pork Shoulder
• Red Peppers
• Red Onion
• Garlic Cloves
• Tomatoes
• Avocado
• Fresh Salsa
• Sriracha
• Grated Mexican cheese mix
• Chipotle Cream
• Salt/Pepper (to taste)

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I blended all of the marinade ingredients, poured over the pork shoulder and marinated the shoulder overnight. The next morning I seared the pork shoulder on all sides to seal in the flavor and placed it in my slow cooker.

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Sauté the garlic, onion and peppers and include nestle those around of the pork shoulder. Top the cooker with a lid, set on high and leave it alone for about 4 hours. Check at that point, you may need to turn it down depending on when you wish to eat!

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About an hour before dinner we make the “bread” for this tasty creation. In this case all we needed was ground corn Masa and filtered water! Mix those two together until well combined, roll into balls about the size of a small lime and get ready to roll

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Using either wax or plastic wrap, sandwich the rolled Masa ball between two pieces. Use your favorite rolling pin to roll the Masa into a very, very thin disk about 6” across. Repeat this procedure until all of your Masa balls have been rolled.

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Toast these on your griddle about 30 seconds each side, turning 3-4 times. I wrapped them in a clean towel to keep them warm and moist while I cooked them. If you don’t keep them covered you’ll have a crunchy mess of cooked Masa….not the desired bread for your Carne Asada.

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I figured we had to have some guacamole to top our Asada. So chop up those tomatoes, avocado, onion, and fresh cilantro. Mix with your fresh salsa and oh, don’t forget the Sriracha sauce!

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Back to the Carne Asada! Shred the pork shoulder with two forks and now it’s time to assemble!

Layer the Asada Carne liberally on top of the Mesa-bread! Guac on top drizzle the Chipotle Cream and a fairy sprinkle of cheese!

Feel free to roll up the sides when you take your first bite! As Mr. Bird said…. Oh, wow!

Nothing like a cold beverage with your Carne Asada! Mr. Bird brews a mean Craft Beer…..I think this one is called Berlin IPA. Stay tuned, I’ll be sharing this with you soon!

Thanks for stopping by! May you all have a wonderful sandwich this week!
And as always, blessings to you all!