Torta Ahogada

1. 1
   prep · ~90 min

   Simmer the pork until fork-tender.

   1.Place pork chunks in a large pot with water, quartered onion, smashed garlic, bay leaves, and a pinch of salt.

   2.Bring to a boil over high heat, then reduce to low, cover, and simmer until the pork is fall-apart tender (75-90 min).

   3.Remove pork from liquid, shred with two forks, and set aside. Discard the cooking liquid.

   TIPDon't rush the simmer — the pork should shred effortlessly when it's ready.
2. 2
   boil · ~15 min

   Make the chile de árbol sauce.

   1.In a separate pot, combine chiles de árbol, guajillo chiles, quartered tomatoes, and peeled garlic cloves with just enough water to cover.

   2.Bring to a boil, then reduce heat and simmer until chiles are softened and tomatoes are cooked (10-12 min).

   3.Drain, reserving 1 cup of the cooking liquid. Transfer solids to a blender.

   4.Add vinegar, cumin, a pinch of salt, and the reserved cooking liquid to the blender. Blend until completely smooth.

   5.Strain sauce through a fine mesh strainer into a clean bowl, pressing with a spoon to extract all liquid. Adjust salt if needed.
3. 3
   assemble

   Assemble the torta ahogada.

   1.Slice each birote roll in half lengthwise without cutting all the way through — leave one side attached like a hinge.

   2.Stuff each roll generously with the shredded pork carnitas, pressing down firmly.

   3.Place each assembled torta in a shallow bowl or deep plate.

   4.Pour the warm chile sauce over each torta until the bread is soaked and a pool of sauce surrounds it — the torta should be 'drowned.'

   TIPThe bread should be crusty enough to hold its shape but porous enough to soak up sauce. Day-old birote works best.
4. 4
   garnish

   Add fresh garnishes and serve immediately.

   1.Top each drowning torta with sliced onion rings and radish slices.

   2.Serve with lime wedges on the side for squeezing over the top.

   TIPEat with your hands — lean forward and be ready for the mess. That's the whole point.

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