Rick Bayless Torta Ahogada

Ingredients

• 1 medium White Onion (thinly sliced for pickles and sauce)
• 0.5 cup White Vinegar (for quick pickles)
• 0.5 cup Water (for pickles)
• 0.5 teaspoon Mexican Oregano (crushed between palms)
• 0.5 teaspoon Salt (for pickles)
• 2 tablespoons Olive Oil (for sautéing garlic and onion)
• 12 cloves Garlic Cloves (8 for sauce, 4 for arbol salsa)
• 0.5 medium Additional White Onion (for tomato sauce)
• 2 28‑oz cans Fire‑Roasted Canned Tomatoes (juice plus two‑thirds of solids for sauce; reserve one‑third for salsa)
• 3 cups Chicken Broth (low‑sodium preferred)
• 10 whole Arbol Chiles (keep stems; toast briefly)
• 3 tablespoons White Vinegar (for salsa) (adds acidity to arbol salsa)
• 0.33 cup Water (for salsa) (helps blend arbol salsa)
• 1 teaspoon Salt (for salsa) (season heavily)
• 1 15‑oz can Canned Black Beans (drained and rinsed)
• 2 tablespoons Bacon Fat (emulsify into bean spread for richness)
• 2 cups Carnitas (warm, pre‑cooked; can be bought from a carnicería)
• 4 pieces Birote or Crusty Roll (demi‑baguette) (crusty exterior, soft interior; substitute bolillo if unavailable)

Instructions

1. Quick Pickled White Onions

   Combine 1/2 cup water, 1/2 cup white vinegar, crushed Mexican oregano, and 1/2 tsp salt in a small pot. Bring to a boil, add the thinly sliced onion, reduce to a simmer for 5 minutes, then remove from heat and let cool. Transfer to a bowl and refrigerate until needed.

   Time: PT10M

   Temperature: medium

2. Sauté Garlic and Onion for Tomato Sauce

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add 8 peeled garlic cloves and the remaining half onion, sauté until the garlic is golden brown on the outside and soft inside, and the onion is translucent and lightly caramelized, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium

3. Blend Tomatoes with Sautéed Aromatics

   Transfer the browned garlic and onion to a blender. Add the juice from the two cans of fire‑roasted tomatoes and about two‑thirds of the tomato solids. Blend until smooth.

   Time: PT3M

4. Simmer Tomato Broth

   Pour the blended mixture back into the saucepan. Add 3 cups low‑sodium chicken broth, stir, bring to a boil, then reduce heat to medium‑low and simmer partially covered for 30 minutes. Season with salt to taste.

   Time: PT35M

   Temperature: medium‑low

5. Toast Arbol Chiles

   In the same saucepan (no need to wash), heat over medium heat and add the whole arbol chiles. Toast for about 20‑30 seconds, shaking the pan, until the skins darken slightly and a fragrant aroma appears. Do not let them burn.

   Time: PT1M

   Temperature: medium

6. Blend Arbol Salsa

   Transfer toasted chiles to the blender. Add the remaining 4 garlic cloves, 3 tbsp white vinegar, the reserved one‑third of tomato solids, and 1/3 cup water. Blend until completely smooth. Season with 1 tsp salt and blend briefly again.

   Time: PT5M

7. Prepare Bean Spread

   Drain and rinse the canned black beans. Place them in the blender with 2 tbsp bacon fat. Blend until emulsified and smooth, about 2 minutes. No additional seasoning is needed.

   Time: PT2M

8. Slice and Hollow the Birote Rolls

   Using a sharp knife, cut each roll horizontally through the middle (like an equator). Scoop out a small amount of the soft interior to create a shallow cavity for the fillings.

   Time: PT5M

9. Assemble the Torta

   Spread 2‑3 tbsp of the bean spread on the bottom half of each roll. Layer warm carnitas generously over the beans. Top with a handful of the pickled white onions, then replace the top half of the roll.

   Time: PT5M

10. Serve Drowned Style

    Place each assembled torta upright in a deep bowl. Ladle 3‑4 cups of the hot tomato broth over the sandwiches, ensuring they are partially submerged. Drizzle arbol salsa to taste and serve immediately with a fork or, traditionally, a plastic glove for hand‑eating.

    Time: PT5M

    Temperature: hot

Nutrition Facts

Calories

800

Protein

30g

Carbohydrates

80g

Fat

35g

Fiber

8g