From: Chef Bill Briwa, Culinary Institute of America at the Pork Summit 2014. Yield: 8 servings. 8 bolillos 2 Tbsp. canola oil 8 pork cutlets, 3 to 4 oz. 8 slices queso asadero or Chihuahua cheese ½ lb. Black Forest ham, thinly sliced 1 cup flour 3 eggs, beaten 2 cups panko bread crumbs as needed, canola oil ¾ cup refried pinto beans, warmed ½ cup crema Mexicana 3 Roma tomatoes, thinly sliced ½ cup guacamole to taste, jalapenos en ...
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