Tortas Ahogadas
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Credit: Luis Amado, CEPC, Department Chair Baking and Pastry Arts, The Culinary Institute of Michigan, Muskegon, Mich.
Sizzle, Spring 2012
Ingredients
6 crusty birote-style rolls or crusty but fresh French bread
3 lbs. pork carnitas or roasted pork shoulder, shredded
1 cup refried pinto beans (optional)
2 cups marinated red onion (recipe follows)
32 oz. cooked tomato sauce (recipe follows)
1 cup chile de arbol sauce (recipe follows)
Fresh lime wedge, for garnish
Sliced radishes, for garnish
Marinated Red Onions:
2 medium red onions, sliced into 1/8-inch rings
1/3 cup freshly squeezed lime juice
2 t. kosher salt
1 t. dried oregano
Tomato Sauce:
2 lbs. fresh roma tomatoes, unscored, unsliced
1 T. dried oregano
1 clove of fresh garlic
2 t. kosher salt
Chile de Arbol Sauce:
30 chiles de arbol: (Japanese dry chiles) dried, seeded, stemmed
1 cup water
2 t. ground cloves
1 cup white distilled vinegar
Instructions
Method: Split open six birote rolls; fill with 2-3 T. refried pinto beans. Fill with meat. Add marinated red onion. Submerge each tortilla in tomato sauce until well drowned. Serve on deep dish. Ladle desired amount of chile de arbol sauce on top (remember, it is very hot). Garnish with lime and radishes.
Marinated Red Onions:
Method: Combine red onion, lime juice, salt and oregano; marinate at room temperature for 2 hours.
Tomato Sauce:
Method: Place roma tomatoes in boiling water for 5 minutes, or until soft. Drain excess water; transfer tomatoes to blender. Add oregano, garlic and salt; process until smooth. Adjust seasoning as needed.
Chile de Arbol Sauce:
Method: Combine chiles de arbol and water; bring to a quick boil. Transfer to blender; add cloves. Purée until smooth. Pass through fine strainer into bowl while adding vinegar for aconsistency similar to liquid hot sauce.
Shopping Tip: Pork carnitas and birote bread are available in most Mexican supermarkets. If birote bread is not available, use crusted baguette or Italian bread.
Yield
6 servings
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