Torta Ahogada

Torta Ahogada

Makes 6 Large Sandwiches

Red onion mix: 

• 2 red onions 

• ½ cup white vinegar 

• 2 bay leaves 

• 2 allspice 

• 2 cloves of garlic 

• 1 tbsp sugar 

Hot sauce: 

• 6 arbol peppers 

• 1 garlic clove 

• 2 allspice 

• Salt to taste 

Tomato salsa: 

• 3 lb. ripe tomatoes 

• 2 cloves of garlic 

• 2 teaspoons white vinegar 

• ½ teaspoon dry oregano 

• 3 cloves 

• 1 allspice 

• ½ teaspoon thyme 

• Salt and sugar to taste 

To Build! 

• 6 hard rolls cut horizontally (baguette or bolillo) 

• 2 lb. cooked pork carnitas (which is basically pork leg or shoulder) 

• 1 cup hot refried beans 

• ½ lime 

First, make the marinated onions. 

Thinly slice the onions, then combine and marinate with the rest of the ingredients, giving everything a good mix. Let sit for one hour. Awesome. 

Next, make the Tomato Salsa. Place the tomatoes in a large pot and cover with water. Then cook until soft. 

Drain and then blend with garlic, vinegar, oregano, cloves, thyme, allspice, sugar and salt (preferably with a blender). 

In a large pot, bring the sauce to a boil for 30 minutes to reduce the liquid by half. Check the seasoning and add salt or sugar if needed. Perfect. 

Hot Sauce time! 

Cook the chiles in water for about 10 minutes, or until tender. Then place the chiles in a blender with a little of the cooking water. Add 1 clove of garlic and salt to taste. Puree until smooth. Then strain.

Sandwich Assembly Time!! 

Spread the hot refried beans on each side of the rolls. Place the heated pork on one half, then top with the red onion mix and fresh cilantro. Place the sandwich in a deep bowl and top it with the tomato salsa. Add a few drops of hot sauce and squeeze ½ a lime. Delicious!