Torta Ahogada (Mexican "Drowned" Sandwich)
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Mixing bowl
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
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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