Pickled Red Onions:
1 red onion, sliced
2 cups red wine vinegar
1 small beet, peeled and cut in half
1 tbsp salt
2 tbsp sugar

Ahogada Sauce:
3 cloves garlic
4 roma tomatoes
1/2 yellow onion
3 chili de arbol, seeds removed
1 tsp white vinegar
1 tsp oregano
Salt to taste

Pickled Red Onions:
1. In a small pot, bring vinegar, salt and sugar to a simmer. Remove from heat and pour over onions and beet. Cool to room temperature before serving. Best if allowed to sit overnight.
Ahogada Sauce:
1. Place garlic, tomatoes, onion and chiles in a medium pot and cover with water. Bring to a boil and reduce to a simmer. Cook for 6-8 minutes, or until vegetables are slightly softened.
2. Strain, reserving liquid, and place in a blender. Add vinegar and oregano and blend until smooth, adjusting consistency with reserved liquid. Mixture should be brothy.
To serve:
1. Build the sandwich by placing refried black beans on bottom of each roll, followed by the smoked pork chops and pickled red onions. Cut in half.
2. Pour sauce over sandwich and garnish with fresh cilantro.