torta ahogada (mexican "drowned" sandwich)

Name: Torta Ahogada (Mexican "Drowned" Sandwich)
Prep time: 10 min
Cook time: 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 3/4 ounce(s) dried chiles de árbol (about 30), stemmed and seeded; 3/4 cup(s) cider vinegar2; tablespoon(s) pumpkin seeds, toasted; 1 1/2 tablespoon(s) sesame seeds, toasted; 1 teaspoon(s) dried oregano; 1 teaspoon(s) kosher salt; 1/4 teaspoon(s) ground cumin; 1/8 teaspoon(s) ground allspice; 1/8 teaspoon(s) ground cloves; 2 clove(s) garlic; 1 - crusty bolillo or italian roll; 1 1/2 cup(s) leftover roasted pork shoulder, shredded; 1/4 small yellow onion, thinly sliced; 1 - radish, thinly sliced; 4-6 - roma tomates

(1 RATING)

46 Pinches 5 Photos

marty olguin

Los Angeles, CA

Updated on Feb 11, 2012

Two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce.The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy on the outside and spongy on the inside with a salt taste. This makes it perfect for the torta ahogada, as it will soak the salsa and not turn into a mush. Other important things: the bread should be cut only from one side, and slathered inside with refried beans.

Rate

prep time 10 Min

cook time 10 Min

method ---

yield 1 serving

Ingredients

3/4 ounce dried chiles de árbol (about 30), stemmed and seeded
3/4 cup cider vinegar2
tablespoon pumpkin seeds, toasted
1 1/2 tablespoons sesame seeds, toasted
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cloves garlic
1 - crusty bolillo or italian roll
1 1/2 cups leftover roasted pork shoulder, shredded
1/4 small yellow onion, thinly sliced
1 - radish, thinly sliced
4-6 - roma tomates

How To Make torta ahogada (mexican "drowned" sandwich)

Step 1

Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.

Step 2

Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.
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