Torta ahogada

Instructions

1. To make the carnitas, preheat the oven to 180˚C. Combine the pork with the salt, pepper and oregano in a medium bowl and toss well to combine. Heat a large frying pan over high heat and brown the pork on all sides, then transfer to a large baking tray with the remaining ingredients for the carnitas. Add a generous splash of water and bake for 2 hours, or until tender. Once cooked, remove from the oven, allow to cool and shred the meat with 2 forks. Season to taste with salt, if needed.
   
2. To make the ahogada sauce, combine all the ingredients in a medium saucepan and bring to the boil over medium-high heat. Reduce to a simmer and cook for 15 minutes, or until softened. Remove from the heat and allow to cool, then blend in a high-speed blender to a loose sauce, add extra water if the mixture is too thick. Return to the saucepan and season to taste. If making in advance, gently warm through over medium heat before using.
   
3. To serve, spread the bean purée onto both sides of the toasted bread rolls, then fill with the shredded pork. Place onto a large plate or bowl and ladle over enough ahogada sauce to coat. Serve the torta ahogada with pickled onions and spicy sauce on the side.

• This recipe used 6 sourdough French rolls (15 cm long). Before toasting, pick the interior bread out of the rolls to allow more filling to fit inside the crust.
  
• To make the quick pickled red onions, combine 1 thinly sliced red onion, the juice of two limes and a generous pinch of salt in a medium bowl. Drain before using.
  
• To make the spicy sauce, you will need to combine 50 g chile de arbol, dried and stemmed, 1 cup (250 ml) water, ¼ white onion, finely chopped, 2 garlic cloves, ½ cup (125 ml) white vinegar and salt, to taste into a medium saucepan over medium heat. Simmer until the onion is translucent, then transfer to a high-speed blender and blitz to a smooth sauce.