Tortas Ahogadas - Pati Jinich

Name: Tortas Ahogadas - Pati Jinich
Ingredients: 1 1/2 pounds ripe Roma tomatoes (coarsely chopped); 1 garlic clove; 1/4 cup chopped white onion; 1/2 teaspoon dried marjoram; 1 teaspoon dried oregano; 2 whole cloves; 1/2 teaspoon kosher or sea salt (or to taste); 1/4 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 2 cups chicken broth or water (more or less to taste); 5 to 8 chiles de arbol (stemmed, more or less to taste); 1 pound ripe Roma tomatoes; 3 garlic cloves; 1/2 cup coarsely chopped white onion; 2 tablespoons white distilled vinegar; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher or sea salt (or to taste); 1 tablespoon vegetable oil; 3 pounds Brown Sugar Carnitas; 8 to 10 birotes or crusty baguettes (cut into individual portions)

"Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"..."

INGREDIENTS

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1 1/2 pounds ripe Roma tomatoes (coarsely chopped)

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1 garlic clove

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1/4 cup chopped white onion

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1/2 teaspoon dried marjoram

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1 teaspoon dried oregano

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2 whole cloves

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1/2 teaspoon kosher or sea salt (or to taste)

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1/4 teaspoon freshly ground black pepper

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1 tablespoon vegetable oil

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2 cups chicken broth or water (more or less to taste)

•

5 to 8 chiles de arbol (stemmed, more or less to taste)

•

1 pound ripe Roma tomatoes

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3 garlic cloves

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1/2 cup coarsely chopped white onion

•

2 tablespoons white distilled vinegar

•

1/4 teaspoon ground cumin

•

1/2 teaspoon kosher or sea salt (or to taste)

•

1 tablespoon vegetable oil

•

3 pounds Brown Sugar Carnitas

•

8 to 10 birotes or crusty baguettes (cut into individual portions)

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