Drowned Tortas
Ingredients:
Bolillo rolls (or French rolls)
Carnitas (about 2 cups, shredded)
Refried beans
Tomatoes (4 large, ripe)
Garlic cloves (2)
White onion (1, chopped and divided)
Arbol chiles (4–6, toasted and soaked)
Apple cider vinegar (1 tablespoon)
Salt (to taste)
Water or chicken broth (1 cup)
Fresh cilantro (for garnish)
Instructions:
1. Cut the bolillo rolls in half and lightly toast or grill them.
2. Spread a thin layer of refried beans on the bottom half of each roll.
3. Add a generous amount of shredded carnitas over the beans.
4. Close the sandwich with the top half of the roll and set aside.
5. To make the tomato sauce, blend tomatoes, 1 garlic clove, half of the chopped onion, and salt to taste until smooth.
6. Pour the tomato mixture into a saucepan and simmer over medium heat for 10 minutes.
7. To make the spicy chile sauce, blend soaked arbol chiles, the remaining garlic clove, remaining onion, vinegar, a pinch of salt, and 1 cup of water or chicken broth until smooth.
8. Strain the chile sauce if desired, and heat in a small pot for 5 minutes.
9. To serve, place the torta in a shallow bowl, pour the tomato sauce generously over it, then drizzle with the chile sauce according to your spice preference.
10. Garnish with chopped cilantro and additional onions if desired. Serve immediately.
Prep: 20 min | Cook: 15 min | Total: 35 min
Servings: 4 | Calories: 450 per serving
