Mexican Sandwiches Recipe | Epicurious

Ingredients

• 1/4 cup pork lard or vegetable oil
• 1/3 cup finely chopped white onion plus 8 very thin slices
• 2 garlic cloves, minced
• 1 (15-ounce) can pinto beans, rinsed
• 1/2 cup reduced-sodium chicken broth or water
• 4 large soft white rolls, such as Portuguese (preferably oblong)
• 2 cups shredded roast chicken or pork
• 4 tablespoons crema or sour cream
• 12 to 16 slices pickled jalapeños with 2 teaspoons juice from can or jar
• 1/4 cup crumbled queso cotija (aged white cheese) or parmesan
• 1/3 cup cilantro leaves
• 2 radishes, very thinly sliced
• 1 (6- to 8-ounces) firm-ripe avocado, sliced
• 2 cups thinly sliced romaine