Tortas Ahogadas
A Torta Ahogada filled with mouthwatering carnitas and drowned in a red chile and tomato sauce! It's one of the best Mexican sandwiches you'll ever eat!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds roma tomatoes
- 8-10 árbol chiles, (rinsed and stems removed)
- 3 cloves garlic
- 1/2 cup chopped onions ((white or yellow))
- 2 tablespoons distilled white vinegar
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano ((Mexican oregano preferred))
- 1 tablespoon olive oil
- 4 crusty bread rolls, (halved lengthwise)
- 1 pound pork carnitas recipe
- thinly sliced red onions (or pickled red onions)
- cotija cheese (or queso fresco)
- lime wedges
Instructions
- 1
Heat 2 cups of water in a medium saucepan over high heat and bring to a boil.
- 2
Remove the saucepan from the heat, add the dried chile de arbol peppers, cover, and let sit and soak for 15 minutes to soften and rehydrate.
- 3
While the chiles soak, place the tomatoes on a large baking sheet. Broil in the oven for 8-10 minutes, flipping the tomatoes halfway through roasting, until the skins are blistered and charred.
- 4
Transfer the softened chiles to a blender using a slotted spoon to drain out any water.
- 5
Add the roasted tomatoes, garlic, white onion, vinegar, salt, cumin, and oregano. Puree until smooth.
- 6
Heat olive oil in a medium saucepan over medium-high heat. Add pureed sauce, stir to cook, and bring to a simmer. Remove from heat.
- 7
Assemble the sandwiches by filling each roll with pork carnitas, red onions, and a sprinkle of cotija cheese.
- 8
Place each sandwich in a shallow bowl or a plate with a lifted edges. Pour a generous amount of sauce all over the top of each sandwich.
- 9
Squeeze a lime wedge or two on each sandwich and serve.