Tortas Ahogadas - Mexican Sandwiches With Tomato Sauce

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
  • Allow to cool, place in blender and puree.
  • Strain the puree and set aside.
  • Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor).
  • Remove the stem and seeds from the chilies.
  • Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
  • Transfer sauce ingredients to a blender, puree and strain; set aside.
  • Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
  • When cooked through, remove from cooking liquid and allow to cool.
  • Shred the meat with two forks, or slice thinly if preferred.
  • Remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
  • Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
  • Serve torta on a plate with a lip to prevent messy dripping.
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