Torta Ahogada

Instructions

1. 1

   Prepare the Carnitas (Pork Filling)

   • In a heavy-bottomed pot or Dutch oven, combine the pork chunks, half of the white onion (about 75g), 3 smashed garlic cloves, and 1 tsp of salt.
   • Squeeze the juice from the orange half over the pork, then add the squeezed orange half to the pot.
   • Add 1 liter of water, enough to cover the pork. Bring to a boil over high heat, then reduce to a steady simmer.
   • Cook uncovered for 60-75 minutes, or until the water has completely evaporated and the pork is very tender.
   • Add the lard to the pot. Fry the pork in the rendered fat over medium heat for 15-20 minutes, turning occasionally, until the pieces are golden brown and crispy on the edges.
   • Remove the pork from the pot, discard the onion and orange peel, and shred the meat using two forks. Set aside and keep warm.
2. 2

   Make the Mild Tomato Sauce

   • While the pork is cooking, place the roma tomatoes, the remaining quarter of the white onion (about 50g), and 2 garlic cloves in a saucepan. Cover with water and bring to a boil.
   • Cook for 10-12 minutes until the tomatoes are very soft and the skins are splitting. Drain the water.
   • Transfer the boiled vegetables to a blender. Add the chicken broth, Mexican oregano, cumin powder, and 1/2 tsp of salt. Blend on high until completely smooth.
   • For an extra-smooth sauce, strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids.
   • Heat 1 tbsp of vegetable oil in the saucepan over medium heat. Carefully pour the blended sauce into the hot oil (it will splatter). Simmer for 10 minutes, stirring occasionally. The sauce should be thin. Keep it warm.
3. 3

   Prepare the Spicy Chile de Árbol Salsa

   • In a dry skillet over medium heat, toast the chiles de árbol for 30-60 seconds, turning constantly until they are fragrant and slightly darkened. Do not let them burn, or the salsa will be bitter.
   • Place the toasted chiles in a small bowl and cover with hot water. Let them soak for 15-20 minutes to rehydrate and soften.
   • Drain the chiles and transfer them to a blender. Add the white vinegar, the remaining 1 clove of garlic, a pinch of salt, and 120ml of fresh water.
   • Blend on high until very smooth. If desired, strain through a fine-mesh sieve for a smoother texture. Set aside.
4. 4

   Assemble the Tortas Ahogadas

   • Slice the bolillo rolls horizontally, leaving a hinge on one side.
   • Generously stuff each roll with the warm shredded carnitas.
   • Place each stuffed torta in a wide, shallow bowl.
   • Ladle the warm tomato sauce all over the torta, ensuring it is completely submerged or 'drowned'.
   • Garnish with a generous amount of pickled red onions.
   • Drizzle the spicy chile de árbol salsa over the top according to your heat preference. Be cautious, it is very spicy.
   • Serve immediately with lime wedges on the side to squeeze over the top.