YIELD: 16 servings 16 each crusty rolls, split 24 slices tomatoes 2 bunches cilantro, washed and cut into 2-in. sprigs Onion relish: 2 Tbsps. vegetable oil 4 medium red onions, thinly-sliced 4 tsps. salt 4 Tbsps. sugar 4 Tbsps. vinegar 4 Tbsps. freshly-squeezed lime juice Chipolte spread: 2 cups sour cream 4 each chipotle peppers in adobo (canned), mashed until smooth 1 tsp.salt Turkey cochinita: 2 packages frozen banana leaves, thawed 4 oz. achiote paste 1/2 tsp. ground cloves 2 tsps. ...
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