Chorizo and Pork Sandwich with Poblano Peppers

Ingredients

• 60 ml olive oil, divided
• 170 g cooking chorizo, finely chopped
• 3 poblano peppers, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp smoked paprika
• 450 g pork mince
• 1 lemon, zest and 2 tbsp juice
• 60 ml mayonnaise
• 115 g queso fresco, crumbled
• 4 Portuguese rolls, halved lengthways
• 15 g flat-leaf parsley, torn
• Fine salt and black pepper

Method

1. Warm 30 ml of the olive oil in a large frying pan over medium-high heat until it shimmers and just starts to smoke.
2. Add the chorizo, poblano peppers and onion, stirring until the chorizo crisps at the edges and the fat runs orange into the pan, about 5 minutes.
3. Stir in the smoked paprika, garlic and lemon zest and cook for 30 seconds until fragrant, then tip the lot into a bowl.
4. Pour the remaining 30 ml of olive oil into the empty pan and heat until it begins to smoke.
5. Add the pork mince with a good pinch of salt and pepper, breaking it apart with a wooden spoon until no longer pink, around 2 minutes.
6. Turn the heat to high, return the chorizo mixture to the pan and add the lemon juice.
7. Cook for 3 to 4 minutes, stirring, until everything is glossy, well combined and crisping at the edges.
8. Taste and adjust the seasoning; it should be bold and bright.
9. Transfer the filling to a bowl and cover loosely with foil to keep warm.
10. Spread mayonnaise generously on the cut sides of each roll.
11. Toast the rolls cut-side down in the frying pan until deeply golden, about 2 minutes per batch.
12. Pile the filling into each roll and top with a thick scatter of crumbled queso fresco.
13. Finish with a squeeze of lemon and a flurry of torn parsley, and serve straight away.