Mexican Torta (Spicy Meat Sandwich with Avocado)

Dice the pork shoulder (or chicken thighs) into 2-3 cm pieces, season with salt and pepper. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the diced meat and sear until golden brown on all sides, about 5-7 minutes. Remove the meat from the skillet and set aside.

In the same skillet, add a little more oil if needed. Add the finely chopped red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, ground cumin, smoked paprika, and dried oregano, then cook for another 1 minute until fragrant.

Return the seared meat to the skillet. Add the chipotle in adobo sauce and chicken broth. Stir to combine, then bring to a simmer. Cover and cook on low heat for 20-25 minutes, or until the meat is very tender and easily shreds. Remove the lid, and if necessary, cook off any excess liquid. Shred the meat using two forks.

Meanwhile, peel and pit the avocado, then mash it with a fork in a bowl. Squeeze in the juice of half a lime, season with salt to taste, and mix well. Slice the torta rolls in half. If desired, toast the cut sides of the rolls in a dry pan until lightly golden.

Spread mayonnaise on both halves of each roll. Pile on the shredded meat, followed by the mashed avocado. Sprinkle with crumbled Queso Fresco and freshly chopped cilantro. Close the sandwiches and serve immediately.