Drowned Mexican Tortas (Rolls)
- 1 lb of carnitas
- 8 bolillos (Mexican rolls)
- 4 cloves of garlic
- ¼ lb of cayenne peppers
- Salt to taste
- ½ lb of refried beans
- Oregano
- 10 tomatoes
- 3 cloves
First open the roll lengthwise and spread some refried beans. Add to the roll the carnitas to taste and bathe the roll in non-spicy tomato sauce; then add the peppers. This way the roll will always be submerged in non-spicy tomato sauce. The “torta” is drowned if it’s completely submerged in the sauce. If you wish a semi-drowned “torta” submerge it only to the midpoint in the sauce.
How to prepare the chili sauce to bathe the “torta”: Cook the chilis in enough water. Once they’re well cooked, throw them in a blender with the garlic and add the salt.
Tomato sauce: Cook the tomatoes with the cloves. Once cooked, throw them in a blender with 3 cloves of garlic, oregano and salt to taste. Serve it with sliced onions that have been marinated in water, lemon juice and salt.
|
