Dinner · 50 min · mexican

Torta Ahogada

If you like birote rolls, you’ll love this Mexican dinner — 50 minutes from craving to table. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 4 Birote rolls
• 1.5 lb Carnitas
• 3 cups Tomato sauce
• 1 cup Arbol chile sauce
• 1/2 White onion
• 1 Lime
• 1 tsp Oregano
• 3 cloves Garlic

Steps

1. Simmer the tomato sauce with garlic and oregano 15 minutes into a thin, savory bath. It must be thin enough to soak — this is a drowned sandwich.
2. Warm the carnitas in a little of their fat until the edges crisp again.
3. Split the birotes and pile in the carnitas and sliced onion. Birote is non-negotiable — its crust survives the drowning.
4. Set each torta in a deep bowl and ladle the hot tomato sauce over until it is half submerged.
5. Spoon the arbol chile sauce over to taste — a little for flavor, a lot for bravery.
6. Eat immediately with a spoon for the fallen bits. Napkins are mandatory.

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