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Tortas Ahogadas




Source of Recipe


Denver Post


List of Ingredients




For the sandwiches:

18 small chapatas (rectangular hard rolls), or baguettes cut into 3-inch wedges

Filling:

1 garlic clove, peeled

Olive oil

Freshly ground black pepper to taste

1 generous pound of pork loin

3 1/3 pound coarse or Kosher salt (to cover the pork loin)

1/2 cup water

Peanut sauce:

1 1/2 cups water

8 fresh arbol chiles, washed

8 dried arbol chiles, washed

4 garlic cloves, peeled

1/2 onion, quartered

1/4 cup vinegar

1 cup peanuts, shelled and lightly roasted

Salt and black pepper to taste

Tomato-arbol chile sauce:

1/2 generous pound plum tomatoes, ripe

1/2 medium white onion

1 1/2 garlic cloves

16 dried arbol chiles, deveined and lightly roasted

6 teaspoons olive oil (for sprinkling over chiles)

1 medium white onion, chopped

1 1/2 cup chicken broth, reduced

1/2 cup white vinegar

1/2 cup water

2 teaspoons oregano leaves, dried but not crushed

1/2 teaspoon cumin seeds

1/2 teaspoon black pepper, freshly ground

2 tablespoons olive oil

Salt to taste

Beans:

3 cups water

1/2 medium white onion, sliced

2 garlic cloves, peeled

1/4 pound dried pinto beans, picked through, rinsed and soaked

Salt to taste

4 tablespoons oil

1 slice white onion

Recipe



Preheat oven to 400 for one hour.

Prepare filling: In a molcajete (volcanic stone mortar), grind the garlic clove with a little olive oil and black pepper to create a smooth rub. Place pork loin on a baking dish and evenly spread rub over pork. Allow to marinate 1/2 hour. Combine coarse salt with 1/2 cup water to produce a rough paste. Spread paste over pork loin and bake 1 hour or until the meat is tender but cooked. Remove pork loin from the oven and allow to stand 1/2 hour. Remove layer of baked salt on surface of the pork and cut into thin slices. Reserve.

Prepare peanut sauce: Place water in a medium saucepan and bring to a boil. Add fresh and dried arbol chiles, garlic cloves and onion to the pan and cook 10 minutes. Remove from heat and transfer chiles, cloves and onion to a blender or food processor and purée along with 1 cup of cooking water. Add vinegar and roasted peanuts and continue puréeing until mixture forms a smooth sauce. Season to taste with salt and pepper.

Prepare tomato-arbol chile sauce: Preheat a heavy comal or frying pan. Roast tomatoes in pan until the skin is charred. Carefully peel charred skin off tomatoes. Roast onion and garlic at the same time until lightly charred. Place chiles on comal or in frying pan and sprinkle with the olive oil. Roast chiles until very lightly browned. Be careful not to char chiles or they will give the salsa a bitter flavor.

Place roasted tomatoes, onion, garlic and chile in a blender or food processor, along with raw onion, reduced broth and vinegar. In a molcajete, grind oregano leaves and cumin seed by hand and add to salsa. Season to taste with salt and pepper.

Preheat a cazuela (clay pot) with 2 tablespoons olive oil. Transfer puréed salsa to preheated cazuela and cook briefly, about 10 minutes or until sauce thickens to desired consistency.

Prepare beans: Place water, onion, garlic, pre-soaked beans and salt to taste in a pressure cooker. Cook 45 minutes. Remove from heat and allow pot to cool before removing lid.

Mash beans until they form a thick purée.

Heat a medium-large frying pan. Add oil and sauté onion slice until golden brown. Add puréed beans and cook over medium heat until beans take on desired consistency. Rectify seasoning, adding salt and pepper if necessary.

Assemble tortas: Slice rolls open and remove dough in center of each bread half. Spread with prepared refried bean paste. Place a slice of pork loin in the middle of the sandwich.

To serve: Arrange the sandwiches on individual serving dishes and serve with either sauce, to taste.

Note: Any cut of fish, chicken, beef, veal, or pork can be prepared with salt as indicated above. The salsas should take on a slightly thick consistency.