Tortas Ahogadas

Preparation

While simple in execution, this recipe requires making a number of components: pork carnitas, the filling of the sandwich; quick pickled onions, to be piled on top; and two tomato-based salsas, a mild version and a spicier one, coming together in one of Jalisco’s iconic sandwiches. Birote, a sourdough roll that’s common in the region can be hard to find outside of the state of Jalisco; a baguette makes a fine substitute.

*This recipe originally ran in Mexico on HexClad.mx.

1. Make the carnitas. In the HexClad 3QT/3 L Hybrid Saucepan, combine 2 cups/475 ml water with the pork shoulder, lard, garlic, bay, and salt and bring to a simmer. Cover and simmer over medium-low for 1½ to 2 hours, until easily shreddable. Let cool slightly, then shred the pork and transfer it, along with all the braising liquid and fat, to a container; season with salt, if necessary. Carnitas can be refrigerated for up to a week.

2. Make the mild tomato salsa. In a blender, liquify the tomatoes, puree, onion, garlic, salt, and oregano with 1 cup/235 ml water. In the HexClad 3QT/3 L Hybrid Saucepan, heat the vegetable oil over medium heat until shimmering. Add the tomato mixture (it will sputter) and fry for 10 to 15 minutes, stirring occasionally, until slightly reduced and homogenous. Season with more salt, if necessary. Reserve the salsa until ready to use. It can be refrigerated for 4 days. 

3. Make the spicy salsa. On the HexClad 12"/30 cm Hybrid Griddle set over medium-low heat, dry-toast the tomatoes, onion, and garlic, turning to toast on all sides until softened and slightly charred, about 10 minutes. In the last minute of toasting, add the chiles d’arbol to the griddle and toast for 30 seconds or so. Peel the garlic clove and transfer to a blender along with tomatoes, onion, chiles, vinegar, salt, sugar and ½ cup/120 ml water; liquify. 

4. In the HexClad 2 QT/2 L Hybrid Saucepan, heat the oil until shimmering. Add contents of blender and fry for 5 minutes. Season with salt. Reserve the salsa until ready to use.. 

5. Make the onion. Mix all ingredients in a bowl and let marinate for 1 hour before using. The pickled onion can be refrigerated for 2 days; bring to room temperature before serving. 

6. To assemble the sandwiches, bring pickled onions and spicy salsa to room temperature and rewarm the mild salsa and carnitas. Slice the rolls open. Using a slotted spoon, divide the carnitas between the four sandwiches, allowing most of the braising liquid to drain off. Top each sandwich with pickled onions and set each sandwich into a shallow bowl; close the sandwiches. Pour about 1 cup/235ml of the mild tomato salsa over each sandwich and serve with the spicy salsa on the side.