Torta Ahogada (Mexican "Drowned" Sandwich)
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
Enlarge Image Credit: Todd ColemanSERVES 1
INGREDIENTS:¾ oz. dried chiles de árbol (about 30), stemmed and seeded
¾ cup cider vinegar
2 tbsp. pumpkin seeds, toasted
1½ tbsp. sesame seeds, toasted
1 tsp. dried oregano
1 tsp. kosher salt
¼ tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground cloves
2 cloves garlic
1 crusty bolillo or Italian roll
1½ cups leftover roasted pork shoulder, shredded
¼ small yellow onion, thinly sliced
1 radish, thinly sliced
INSTRUCTIONS:1. Combine 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.
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.