≡   Categories
Tortas Ahogadas - Mexican Sandwiches With Tomato Sauce

3 lbs roma tomatoes, coarsely chopped
1 large white onion, coarsely chopped
2 garlic cloves, chopped
1 teaspoon dried oregano
12 cup water
14 lb chile (arbol chilies preferred)
1 cup water
12 cup white vinegar
8 French rolls, split in half lengthwise (bollilos preferred, Mexican Bolillos, Crusty Oval Rolls)
1 12 lbs boneless pork loin or 1 12 lbs pork shoulder
1 onion, cut in half
3 garlic cloves
1 bay leaf
1 sprig oregano (dried is fine)


Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft. Allow to cool, place in blender and puree. Strain the puree and set aside. Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor). Remove the stem and seeds from the chilies. Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool. Transfer sauce ingredients to a blender, puree and strain; set aside. Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste. When cooked through, remove from cooking liquid and allow to cool. Shred the meat with two forks, or slice thinly if preferred. Remove the soft center from the rolls, place on plates, and divide the meat among the rolls. Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry") Serve torta on a plate with a lip to prevent messy dripping.

Source: www.food.com