Drowned sandwich with both mild tomato sauce and spicy árbol salsa.
Ingredients
Scale
Measurement units
- 4 whole birote or bolillo rolls
- 1 ½ lb carnitas
- 15 whole dried chile de árbol
- 2 medium Roma tomatoes for spicy salsa
- 4 medium Roma tomatoes for mild salsa
- 4 cloves garlic cloves
- 1 medium white onion
- 2 tbsp white vinegar
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 ½ tsp salt
- ½ cup pickled red onion
- 2 whole limes
Ingredients
Scale
Measurement units
- 4 whole birote or bolillo rolls
- 1 ½ lb carnitas
- 15 whole dried chile de árbol
- 2 medium Roma tomatoes for spicy salsa
- 4 medium Roma tomatoes for mild salsa
- 4 cloves garlic cloves
- 1 medium white onion
- 2 tbsp white vinegar
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 ½ tsp salt
- ½ cup pickled red onion
- 2 whole limes
Instructions
Make the spicy salsa
Toast árbol chiles. Roast 2 tomatoes and 2 garlic cloves. Blend with vinegar, cumin, salt, and 1.5 cups water. Simmer 10 minutes.
Equipment
- blender
Ingredients
- árbol (15 whole)
- tomatoes (2 medium)
- garlic (2 cloves)
- vinegar (2 tbsp)
- cumin (½ tsp)
- salt (¾ tsp)
Make the mild salsa
Roast 4 tomatoes, remaining garlic, half the onion. Blend with oregano, salt, and 1 cup water. Simmer 10 minutes.
Equipment
- blender
Ingredients
- tomatoes (4 medium)
- onion (½ medium)
- oregano (½ tsp)
- garlic (2 cloves)
- salt (¾ tsp)
Assemble and serve
Fill rolls with carnitas. Place in bowls. Ladle mild salsa first, then spicy salsa. Top with pickled onions. Serve with lime and remaining raw onion.
Ingredients
- rolls (4 whole)
- carnitas (1 ½ lb)
- pickled onion (½ cup)
- lime (2 whole)
Before you cook
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