Torta Ahogada (Mexican “Drowned” Sandwich)

Name: Torta Ahogada (Mexican "Drowned" Sandwich)
Total time: PT0D0H0M
Yield: serves 1
Ingredients: 3 ⁄ 4 oz. dried chiles de arbol (about 30), stemmed and seeded; 3 ⁄ 4 cup cider vinegar; 2 tbsp. pumpkin seeds, toasted; 1 1 ⁄ 2 tbsp. sesame seeds, toasted; 1 tsp. dried oregano; 1 tsp. kosher salt; 1 ⁄ 4 tsp. ground cumin; 1 ⁄ 8 tsp. ground allspice; 1 ⁄ 8 tsp. ground cloves; 2 cloves garlic; 1 crusty bolillo or Italian roll; 1 1 ⁄ 2 cups leftover roasted pork shoulder, shredded; 1 ⁄ 4 small yellow onion, thinly sliced; 1 radish, thinly sliced

Serves
serves 1

TODD COLEMAN

This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce.

Ingredients

³⁄₄ oz. dried chiles de arbol (about 30), stemmed and seeded
³⁄₄ cup cider vinegar
2 tbsp. pumpkin seeds, toasted
1 ¹⁄₂ tbsp. sesame seeds, toasted
1 tsp. dried oregano
1 tsp. kosher salt
¹⁄₄ tsp. ground cumin
¹⁄₈ tsp. ground allspice
¹⁄₈ tsp. ground cloves
2 cloves garlic
1 crusty bolillo or Italian roll
1 ¹⁄₂ cups leftover roasted pork shoulder, shredded
¹⁄₄ small yellow onion, thinly sliced
1 radish, thinly sliced

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Instructions

Step 1

Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water.

Step 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.

Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water.
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.