Torta Ahogada - The Drowned Sandwich

Ingredients

• 4 birote bread rolls (or substitute with bolillo rolls) 4 birote bread rolls (or substitute with bolillo rolls)
• 500g (1.1 lb) pork shoulder, cooked and shredded 500g (1.1 lb) pork shoulder, cooked and shredded
• 1 large red onion, thinly sliced 1 large red onion, thinly sliced
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 2 cups (470ml) water 2 cups (470ml) water
• 4 tomatoes, roasted and peeled 4 tomatoes, roasted and peeled
• 2 cloves of garlic 2 cloves of garlic
• 2 dried guajillo chilies, deseeded and soaked in hot water 2 dried guajillo chilies, deseeded and soaked in hot water
• 1 dried ancho chili, deseeded and soaked in hot water 1 dried ancho chili, deseeded and soaked in hot water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the birote bread rolls lengthwise, leaving one side intact to create a pocket for the filling.
3. 3.
   In a bowl, combine the sliced red onion, white vinegar, and water. Let it sit for at least 30 minutes to pickle the onions.
4. 4.
   In a blender, combine the roasted tomatoes, garlic, soaked guajillo chilies, soaked ancho chili, vegetable oil, dried oregano, ground cumin, and salt. Blend until smooth to create the sauce.
5. 5.
   In a saucepan, heat the sauce over medium heat for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Fill each birote bread roll with a generous amount of shredded pork carnitas.
7. 7.
   Pour the sauce over the filled rolls, ensuring they are completely "drowned" in the sauce.
8. 8.
   Serve the Torta Ahogada with a side of pickled onions and enjoy!

Treat your ingredients with care...

• Birote bread rolls — If you can't find birote bread, bolillo rolls make a great substitute. Look for rolls with a crusty exterior and soft interior to mimic the texture of the original bread.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce to the tomato sauce.
• If you prefer a milder flavor, remove the seeds from the dried chilies before soaking them.
• Make sure to fully submerge the birote bread rolls in the sauce to achieve the authentic "drowned" effect.
• Serve the Torta Ahogada with a side of lime wedges for a refreshing citrus twist.
• Customize your Torta Ahogada by adding sliced avocado or a dollop of sour cream as toppings.

Serving advice

Serve the Torta Ahogada immediately after pouring the sauce to ensure the bread maintains its texture. Accompany it with a side of pickled onions for a tangy contrast to the rich flavors.

Presentation advice

Place the Torta Ahogada on a plate, allowing the sauce to pool around the sandwich. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.