Only tapatíos know the difference between a cake smothered and plated lunch. At first glance, are similar, almost identical but there are several differences. The cake is made with Birot stifled salty and lunch bathed or Birot fleima roll, the sauce that bathes the cake smothered a watery tomato sauce and spices, the plated lunch is a mixture of beef broth, tomato cream, chipotle chile and mustard cake is filled with traditional carnitas (solid, tongue, or crop) and lunch is stuffed leg, loin or chicken and taste between the two is really different. Lastly are much more traditional and stale cakes smothered the marshland and lunches while the former are or may be very spicy (accompanied by a beer is very good for hangovers) las puedes encontrar en cualquier lugar (bueno al menos en Guadalajara) las segundas son mas consideradas como un fast food invención de los lonches Gemma .
Lonches Gemma o lonches bañados
Para unos 4 lonches
Salsa:
2 jitomates saladet o huaje
1 lata de caldo de carne Campbell’s (si cocen su propia pierna o lomo, pueden usar el caldo que sale de esa cocción)
1 cda. de mostaza
2 cdas. de crema (se puede usar light)
1 chile chipotle adobado
Lonches:
Jamón al gusto
Panela al gusto
(otro relleno que les guste: pierna, lomo, pollo, bacon, sausage, etc) 4 Birot
or
crusty rolls with mayonnaise to taste mustard to taste
First we put the sauce to cook the tomatoes in water. Once cooked take them out of there, drain them and grind together with the other ingredients. Heat in a pan, test for seasoning and correct if it needed salt or pepper. The sauce should be a bit thick, but if it is too add some water to cook the tomatoes. We let cook until it boils and put out the fire. Waking
Birot half, we took a little crumb and put a little mayonnaise and mustard on bread. Fill with ham and brown sugar. Put in a bowl and bathed in the sauce.
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