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.