Name: TORTAS AHOGADAS (DROWNED SANDWICHES)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Bolillo Rolls; Open Nature Service Case Pork Shoulder Blade Roast; Asturi Bruschettini, Classico Virgin Olive Oil; Orange Grape Tomato Package; Elephant Garlic; Organic Onion; Mesilla Valley Produce New Mexico Hot Hatch Chile Peppers; Bush's Best Mixed Kidney & Pinto Beans in a Mild Chili Sauce

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In a stock pot, add guajillo chiles, chile de árbol, onion, garlic, and water.

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Cover with a lid and bring to a boil.
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Turn heat off and wait for 5 minutes.
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In the meantime, roast your tomatoes over a griddle or place under the broiler for a few minutes.

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Char the tomato skin on all sides.
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Add the tomatoes, guajillo chiles, chile de árbol, onion, garlic, and cooking water to a blender.

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Blend until smooth.
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Heat oil in a stock pot.
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Place a strainer over the pot.
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Carefully strain the liquid from the blender into the pot.

Using the back of your cooking spoon, push all the liquid through the strainer.

Cook sauce for 5 minutes. Stir frequently.

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Warm up the leftover pork.
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To assemble your sandwich, using a deep plate or bowl, cut the bread in half.

Add the pork to one half and top with the other half.

Ladle a spoonful of sauce over the sandwich.

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Add more sauce around the sandwich.
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Top with pickled red onions.
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Enjoy.
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Tortas Ahogadas (or Drowned Sandwiches)

Serves 4

15 mins prep

20 mins cook

35 mins total

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