This yummy "drowned sandwich" gets most of it's flavor from the sauce it's smothered in. It is extra spicy with the habanero in it, but you can leave those out for a milder version.
Makes 2 Tortas (Sandwiches)
Ingredients:
- 2 bolillos
- 1 1/2 cups meat filling such as carnitas or carne asada in bite-size pieces
- 3 tomatoes, seeded and diced
- 1/2 onion, chopped
- 2 dried arbol chiles (rehydrated in warm water for 20 minutes)
- pinch of cumin
- 1/2 teaspoon oregano
- pinch of ground nutmeg
- 1 habanero chile, seeded and diced
- 1 teaspoon of lard or oil
Preparation:
Begin by removing the chiles from the soaking liquid and removing the stems and seeds and chop them coarsely. Heat the lard or oil in a pan, add the onions and cook over low-medium heat until they are translucent. Add the chiles, garlic, habanero, tomatoes and spices and cook for 10-15 more minutes. Let the sauce cool down and blend it until smooth.
Cut each bolillo almost in half so that one side is still connected slightly then stuff it with the meat filling.
You can either pour all the sauce over the sandwich or dip the sandwich in half way. The authentic way is to smother the sandwich in the sauce, then eat it without hardly getting your fingers messy.
