Torta Ahogada
Delight in the messy, fiery goodness of Torta Ahogada with carnitas, pickled onion, and Árbol Chile—Rick Bayless's take on this Guadalajara classic. Perfect for 4 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Blender
- Food processor
- Oven
- Baking sheet
- Skillet
- Saucepan
- Mixing bowl
- Soup bowl
- Dish
- Bread knife
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Plate
- Water spray bottle
- Tongs
Ingredients
- 1 medium white onion, thinly sliced (divided use)
- 2/3 cup vinegar (any light vinegar will do) (divided use)
- 1/2 teaspoon dried Mexican oregano,
- Salt
- 1 15 ounce can tomatoes (preferably fire-roasted) (divided use)
- 2 tablespoons vegetable or olive oil
- 8 garlic cloves, peeled, whole (divided use)
- 3 1/2 cups chicken broth
- 10 árbol chiles , stemmed
- About 2/3 cup cooked beans (any color is welcome here) with just enough liquid to cover, canned or home-cooked
- 1 or 2 tablespoons fresh-rendered pork lard or vegetable oil
- 4 birote rolls or 8-inch demi-baguettes
- About 1 pound carnitas (homemade or bought from a grocery or taqueria that makes carnitas), warm
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