Torta Ahogada Recipe

Torta Ahogada Recipe

Ingredients

Makes 1

SAUCE:

• 10 dried chiles de arbol
• 1 tsp sesame seeds
• 1 tbsp pumpkin seeds
• pinch of ground cumin
• 1 tsp dried oregano
• pinch of ground cloves
• 1 garlic clove, chopped
• scant 1/3 cup (80ml) cider vinegar 8oz (225g) can chopped tomatoes large pinch of superfine (caster) sugar
• sea salt, to taste

Method

1. Leftover roast pork (with crackling if possible) 1 bolillo or other crusty sandwich roll, slightly stale (this makes it better for soaking up the sauce) 1 small onion, sliced
2. To make the sauce, lightly toast the chilies in a dry frying pan until they become aromatic (do not al ow them to char)
3. Let cool slightly, remove the stalks and seeds, and then simmer the chilies in a saucepan of boiling water for about 15 minutes, until tender
4. Drain
5. Make the sauce by putting the chilies and al the other ingredients, except the salt, into a blender, then whizz together until smooth
6. Add scant 1/3 cup (80ml) water, plus some salt, and blend again
7. Pour the sauce into a smal saucepan and heat gently until warm
8. Reheat the pork until hot, then split the rol and stuff the pork inside
9. Add some sliced onion
10. Pour some of the warm sauce al over the sandwich, garnish with a few more onion slices, and serve immediately

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