Torta Ahogada

A birote bread roll stuffed with carnitas and drowned in a fiery tomato and arbol chili sauce from Guadalajara.

Ingredients

• 400g pork shoulder
• 2 cups corn tortillas
• 2 tsp finely chopped white onion
• a pinch of chili powder
• 3 tbsp neutral vegetable oil
• 2 jalapeños, chopped
• a handful of fresh cilantro, chopped
• a drizzle of crumbled cotija cheese
• 2 cups water
• 1 tsp ground cumin
• 200g ripe tomatoes

Instructions

1. 1

   Prepare the white rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the cured chorizo, red bell peppers, finely chopped white onion, and dried oregano, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the white rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the cured chorizo mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the white rice with the filling, a spoonful of pickled red onions, and a scattering of oregano.

7. 7

   Add a final touch of toasted pumpkin seeds for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra pickled red onions on the side for dipping or drizzling.

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