The torta
ahogada is a “drowned” sandwich from the Mexican state of Jalisco, particularly
Guadalajara. Roast pork is stuffed into a bolillo roll, garnished with onions,
and “drowned” in a fiery sauce packed with chile de árbol. Sandwiches come
either “partially” or “well” drowned.
This sandwich
must always be eaten with your hands, regardless of mess. To use a knife and
fork is to cop out.
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Makes 1
INGREDIENTS
FOR THE
SAUCE:
10 dried chiles de árbol
1 tsp sesame seeds
1 tbsp pumpkin seeds
Pinch of ground cumin 1 tsp dried
oregano
Pinch of ground cloves 1 garlic clove, chopped
Scant 1/3 cup (80ml)
cider vinegar
8oz (225g) can chopped tomatoes
Large pinch of superfine (caster) sugar
Sea salt, to taste
Leftover roast pork (with crackling if possible)
1 bolillo or other crusty sandwich
roll, slightly stale (this makes it better for soaking up the sauce) 1 small
onion, sliced
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To make the sauce, lightly toast the chilies in
a dry frying pan until they become aromatic (do not allow them to char). Let
cool slightly, remove the stalks and seeds, and then simmer the chilies in a
saucepan of boiling water for about 15 minutes, until tender. Drain. Make the
sauce by putting the chilies and all the other ingredients, except the salt,
into a blender, then whizz together until smooth. Add scant 1/3 cup (80ml) water, plus some
salt, and blend again. Pour the sauce into a small saucepan and heat gently
until warm.
Reheat
the pork until hot, then split the roll and stuff the pork inside. Add some
sliced onion. Pour some of the warm sauce all over the sandwich, garnish with a
few more onion slices, and serve immediately.
