How to make it
5 steps. Take it one step at a time.
Combine the pork chunks, lard, water, and salt
In a heavy pot or cazo, combine the pork chunks, lard, water, and salt. Cook over medium-low heat for about 1.5 to 2 hours until the water has evaporated and the pork is frying in its own lard. The meat should be tender and golden brown. Shred the pork once cooked.
2 hrTo make the mild sauce
To make the mild sauce, boil the Roma tomatoes, garlic, and white onion in water until soft. Blend the vegetables with a splash of the cooking water and salt to taste. Simmer the blended sauce in a saucepan for 10 minutes. This is the sauce you will use to 'drown' the tortas.
20 minFor the spicy sauce
For the spicy sauce, toast the dried chile de árbol in a skillet until fragrant but not burnt. Boil the toasted chiles in a small amount of water until soft, then blend with a little water and a pinch of salt until very smooth. Be careful as this sauce is extremely hot.
10 minSlice the bread rolls lengthwise, leaving one side attached
Slice the bread rolls lengthwise, leaving one side attached. Spread a generous layer of warm refried beans on the bottom half, then stuff with a heap of shredded pork carnitas.
Place the assembled sandwich
Place the assembled sandwich in a deep plate or bowl. Pour the mild tomato sauce over the entire sandwich until it is partially submerged (drowned). Top with sliced red onions and add the spicy chili sauce according to your heat preference. Serve immediately with lime wedges.
A little kitchen wisdom
Authentic Tortas Ahogadas use 'birote salado', a sourdough-like roll with a thick crust that stays firm when soaked. If unavailable, use a very crusty French baguette or sourdough roll.
