Lonches

"LONCHES"

I can't culturally describe what a "lonche" is, all I know is that I've eaten them in Reynosa, Mexico and Matamoros, Mexico. Traditionally, the lonches are served from street vendors, and are very delcious. Here in the states, I find it extremely difficult finding a prepared lonche, in fact I've never seen a resturaunt serve one up. Because it's a flavor I am enamoured with, I wanted to prepare my own.

The secret to a lonche is the bread (of course it would be even more delicious if you made your own bread) however, there are plently of local bakeries around, so I purchased my "bolio" bread from a local business.

Lonches can be prepared with any type of meat such as: shredded beef, pork or chicken, even picadillo, which is ground beef seasoned with mexican spices, potatoes, onions and carrots or peas. I prepared my lonhces with shredded chicken, homeade beans, veggies and panela cheese.

Lonches:

for the beans: (soak your beans in water overnight - I use pinto). the following morning drain and rinse the beans, then add to a pot, and cover in twice the amount of water. season beans with cumin, chili powder, granulated garlic, minced onion, salt and pepper. (I prepared whole beans, not charro beans, but make what your prefer). cover beans and cook on low for 2-3 hours. i prepared only 1/2 a pound of beans.

1/2 a chicken cleaned and dried.
You can bake or boil your chicken pieces. If you choose to boil, place chicken in a pot and cover with water, place oregano, cumin, salt, pepper, celery and carrots and bring to a simmer. cover and cook on low for about 40 min.

when chicken is done, let cool then shred the meat from the bone.

in a skillet, add a tablespoon of oil - heat and add 1/2 white onion, chopped, 2 cloves of garlic, minced then cook until tender. add the shredded chicken to the pan, along with a can of blended green chilies (you can use chilies from a can)then bring to a simmer.

meanwhile, have a pot of oil heating up. once oil is heated, add bolios and turn until gently crisp on the outside. take out when golden brown, and place on a paper towel to cool.

prepare veggies such as shredded cabbage or lettuce of your choice, fresh avocado slices seasoned with lime, and salt, tomato, and radish

make sure beans are heated (the juice in beans should be very very thick), drain off any excess juice, then smash the beans with a potato smasher. if you enjoy refried beans, heat an iron skillet and add bacon fat or lard, and fry the smashed beans before serving.

slice bolios down the center, but don't cut all the way through (form a pocket in the center of the bread), place beans, panela cheese, chicken mixture then top with fresh veggies and sprinkle a little salt before serving. serve with hot or cold salsa and enjoy!