When I lived out in L.A. there is a shop that that specialized in torta ahogada sandwiches. Since moving back to IL the only one I've been able to find is in the Chicago area. These sandwiches come out of the state of Jalisco and mainly the city of Guadalajara. I've asked many Mexican restaurants in the area to see if they would make this, but declined. So I figured I'd make it myself and have almost nailed it with the taste I remember from L.A.
Ingredients:
Bolillo bread
Pulled pork(carnitas)
Sauce:
tomatoes
garlic
chipotles in adobo sauce
Chile de arbol peppers
white vinegar
onion:
large red onion
juice of 4 limes
I suggest pickling the onion a couple days before just to make them soft. Sprinkle salt lightly on the onion and sandwich. This dish is incredible on a hot day served with a sprite.
Ingredients:
Bolillo bread
Pulled pork(carnitas)
Sauce:
tomatoes
garlic
chipotles in adobo sauce
Chile de arbol peppers
white vinegar
onion:
large red onion
juice of 4 limes
I suggest pickling the onion a couple days before just to make them soft. Sprinkle salt lightly on the onion and sandwich. This dish is incredible on a hot day served with a sprite.