Mexican 20 min

Torta Ahogada

Name: Torta Ahogada
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 birote (crusty French bread rolls) or ciabatta rolls; 2 cups shredded carnitas or braised pork; 1 cup refried beans; 2 cups arbol chile sauce (20 dried árbol chiles, 4 tomatoes, garlic — blended and fried); 1 white onion, thinly sliced; 2 tablespoons white vinegar; Salt to taste; Dried oregano and lime for serving

comfort-foodspicy

Ingredientsfor 2

560

Cal

32g

Protein

58g

Carbs

22g

Fat

14 birote (crusty French bread rolls) or ciabatta rolls
22 cups shredded carnitas or braised pork
31 cup refried beans
42 cups arbol chile sauce (20 dried árbol chiles, 4 tomatoes, garlic — blended and fried)
51 white onion, thinly sliced
62 tablespoons white vinegar
7Salt to taste
8Dried oregano and lime for serving

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Instructions

1
Make the salsa de chiles árbol: toast the chiles in a dry skillet until fragrant and slightly darker, about 30 seconds per side. Blend with fried tomatoes and garlic until completely smooth. Fry the blended sauce in a hot pan with a splash of oil for 5 minutes until darkened. Season with salt. The sauce should be fiery red and very spicy.
2
Quick-pickle the onion slices in vinegar and a pinch of salt for 10 minutes.
3
Slice the rolls in half. Spread refried beans on the bottom half. Pile with warm carnitas. Top with pickled onion and close the roll.
4
The defining technique: fully submerge each assembled torta in the warm arbol chile sauce for 30–60 seconds until completely soaked and the bread absorbs the sauce. Place in a deep bowl and pour more sauce over. Serve immediately — this is the 'ahogada' (drowned) element. Sprinkle with dried oregano and serve with lime.