Torta Ahogada
Serves 5
Directions
- 1Cook pork shoulder with onion, orange, and bay leaves low and slow in lard to make carnitas.
- 2Shred the carnitas and lace with fatty cooking juices to help it crisp up later.
- 3Sauté onion, garlic, and black beans in lard.
- 4Add epazote, cumin, and pork stock to the beans before mashing to create refried black beans.
- 5Crisp up the carnitas under a hot grill.
- 6Soften Roma tomatoes, onion, garlic, bay leaf, and black peppercorns in chicken stock for 10 minutes.
- 7Blend and strain the tomato mixture with vinegar, cumin, and oregano.
- 8Season the tomato salsa and reduce until slightly thick but still brothy.
- 9Toast dried arbol chilis.
- 10Soften toasted arbol chilis with garlic and onion in water.
- 11Blend arbol chilis with some chili water, vinegar, and a bit of the tomato salsa to make arbol chili salsa.
- 12Pickle red onions with lime, vinegar, sugar, and salt.
- 13Add fresh coriander and arbol chili to the pickled onions.
- 14Place the carnitas and refried beans between bread.
- 15Drown the sandwich in the tomato salsa.
Ingredients
- 1.5 kg Pork shoulder
- 400 g Lard
- 1 Orange
- 2 Onions
- 3 small Bay leaves
- To taste Salt
- 30 g Lard
- 1 Onion
- 3 Garlic cloves
- 0.5 big jar Black beans
- 1 tsp Epazote (can use oregano)
- 1 tsp Cumin
- 3 tbsp Pork stock (leftover from the carnitas)
- To taste Salt
- 5 Roma tomatoes
- 1 Onion
- 3 Garlic cloves
- 1 Bay Leaf
- 5 Peppercorns
- 500 ml Chicken Stock
- A glug (taste) White wine vinegar
- 1 tsp Oregano (Mexican if you can get it)
- 1 tsp Cumin
- A glug Olive oil (optional)
- To taste Salt
- 12 Dried Arbol chilis
- 0.25 small onion
- 2 Garlic cloves
- A glug (taste) White wine vinegar
- 2 tbsp Tomato salsa (above)
- To taste Salt
- 2 Red onions
- 3 limes Lime juice
- 100 ml (adjust to needs) White wine vinegar
- 1 tsp White sugar
- To taste Salt
- A few sprigs Fresh coriander (optional)
- 2 Dried Arbol chilis (optional)
Equipment
grillblenderjar
Tips
- Make all components in advance, keep warm.
- Grill the carnitas and toast the bread last before constructing.
- Use a crusty baguette or similar tough bread to hold up to being drowned in salsa.
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