Torta Ahogada

Ingredients

• 1 lb pork shoulder, boneless, cut into thin slices
• 1 can (14.5 oz) canned whole tomatoes
• 2 whole guajillo or ancho chiles, stemmed and seeded
• ½ whole white onion, quartered
• 2 whole telera rolls or bolillo rolls
• 2 cups neutral oil (for frying)

Instructions

1. 1

   Toast dried chiles in a dry skillet over medium heat for 30 seconds per side.

2. 2

   Transfer chiles to a blender with canned tomatoes, onion, and 1/2 cup water.

3. 3

   Blend until completely smooth. Strain through a fine sieve into a bowl.

4. 4

   Heat oil in a deep skillet to 350°F, or until a small piece of pork sizzles immediately.

5. 5

   Fry pork slices in batches until golden and crispy, about 3 minutes per batch. Transfer to a paper towel.

6. 6

   Warm the chile sauce in a shallow bowl over medium heat for 2 minutes until steaming.

7. 7

   Split rolls in half. Fill each with a handful of crispy pork, pressing gently.

8. 8

   Submerge each sandwich completely in the warm sauce for 10 seconds, turning once.

9. 9

   Transfer to a plate with sauce pooling underneath. Serve immediately with a fork and spoon.

Tools you’ll need

• 12-inch skillet (for toasting chiles)
• deep skillet or saucepan (3-quart, for frying)
• blender
• fine sieve
• shallow bowl (for sauce)
• thermometer (optional, for oil temperature)
• paper towels
• tongs
• slotted spoon

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min