Torta Ahogada (Jalisco Drowned Pork Sandwich)

Instructions

1. Put the pork, onion, garlic, bay leaves, salt, oregano and water in a pot. Bring to a boil, skim, then simmer gently, partly covered, for 1 1/2 to 2 hours until the pork is tender enough to shred. Lift out the pork and shred it. Keep 250 ml (1 cup) of the broth.
2. Toss the sliced red onion with the lime juice and a pinch of salt and let it pickle for at least 30 minutes.
3. For the tomato sauce, simmer the tomatoes, garlic, onion and bay leaf in a pot with a splash of water for 10 minutes. Discard the bay leaf and blend until smooth.
4. Heat the oil in a saucepan, add the blended tomato and the pork broth, and simmer for 15 minutes until slightly thickened. Season with the salt and keep warm.
5. For the hot salsa, toast the chiles de árbol in a dry skillet for 20 seconds. Simmer them with the garlic, vinegar and water for 5 minutes, then blend with the salt until smooth. Strain into a small bowl.
6. Split the rolls lengthwise, leaving a hinge, and toast them cut-side down in a dry skillet. Spread the beans inside and fill with shredded pork.
7. Put each sandwich in a shallow bowl and ladle warm tomato sauce over it until the bread is soaked on the outside. Top with the pickled onion and serve with the hot salsa on the side.

Tips

• Birote salado is the traditional Guadalajara roll, with a crisp crust and tight crumb. A sturdy bolillo or small baguette is the best substitute. Soft rolls collapse in the sauce.
• The chile de árbol salsa is very hot. Serve it in a small bowl so each person can add it a teaspoon at a time.