Tortas Ahogadas - cooking recipe

Ingredients

8 rolls, bolillos
2 lbs Carnitas
8 ounces refried beans
Spicy Sauce
2 ounces arbol chiles
3 garlic cloves
4 saltine crackers (to thicken the sauce)
4 tablespoons hot sauce (I use Porki or Valentina Brand Hot Sauce)
1 teaspoon salt
1 2/3 cups water
Tomato Salsa
2 lbs roma tomatoes
3 garlic cloves
1/4 teaspoon oregano
2/3 cup water
1/2 teaspoon salt
Marinated Onion
1 large red onion, thinly sliced
2 tablespoons vinegar
1/2 cup fresh squeezed lime juice
1 cup water
1/2 teaspoon salt

Preparation

For the tomato salsa, boil tomatoes. In a blender, puree with the garlic and water. Add the oregano and salt to taste.
For the spicy sauce, boil the arbol chiles. In a blender, puree with the garlic, crackers, hot sauce and water. Strain.
For the onions, add the vinegar, lime juice, and water. Let it marinade for 15 minutes. Season with salt.
To assemble, cut the bolillos in half. Spread the refried beans on both sides. Add the meat. Pour the tomato sauce over it. Add the desired amount of spicy sauce. Top off with the marinated onions.