Simple Mexican Torta Ahogada Recipe

For the spicy salsa:

• 10 dried chiles de árbol
• 4 cloves garlic
• 1 small white onion, roughly chopped
• 2 pounds Roma tomatoes, roughly chopped
• 2 tablespoons white vinegar, plus more to taste
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• Chicken stock (optional)
• 1 tablespoon vegetable oil

For the sandwich:

• 8 birote salado rolls or other crusty bread, such as baguettes
• 2 cups refried beans
• 3 pounds pork carnitas
• 1 cup pickled red onions or sliced raw onion, to serve
• 8 lime wedges, to serve

1. 1

   Rehydrate chiles de árbol in a large bowl of hot water, about 20 minutes. Set on a plate lined with napkins to drain and cool. Once cool enough to handle, de-stem the chiles.

2. 2

   In a blender, combine rehydrated chiles with garlic, onions, tomato, vinegar, oregano, black pepper, cumin, and salt. Blend until smooth, adding water or chicken stock to thin out the sauce if necessary.

3. 3

   In a saucepan over medium-high heat, heat vegetable oil until shimmering. Add the chile-tomato sauce and bring to a simmer. Reduce heat and cook until sauce has thickened slightly, about 10 minutes. If the sauce becomes too thick, add additional water or chicken stock.

4. 4

   Split the bread rolls. Spread one side of each roll with refried beans and stuff each roll with carnitas. Ladle sauce over each sandwich until bien ahogada (well-drowned). Serve with sliced onions and lime wedges.

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