Quick Mexican

This decadent, drowned sandwich is the true mother lode of all work lunches

Name: Drowned sandwich (torta ahogada)
Yield: 4
Cuisine: /mexican
Ingredients: 400g can finely chopped tomatoes (or passata); ¼ cup (60ml) chipotle in adobo sauce (we used La Costena, available from Woolworths); 1 garlic clove, crushed; 1 red onion, thinly sliced into rings (we used a mandolin); 6 radishes, thinly sliced; ¼ cup cider vinegar; 1 tsp caster sugar; 500g store-bought slow-cooked pulled pork; 400g can refried black beans; ½ cup coriander leaves, roughly chopped, plus extra sprigs, to serve; 4 long crusty rolls, warmed, split in half lengthways but not all the way through; Finely grated manchego cheese (or parmesan); Chilli sauce

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https://healthimprovements.info/recipes/drowned-sandwich-torta-ahogada/5z9t7nw8 — Drowned sandwich (torta ahogada)

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by Hayden Quinn

May 13, 2019

“This sandwich soused with salsa is a popular Mexican street food” - Hayden Quinn. Find the recipe for Hayden's drowned sandwich (torta ahogada) below.

400g can finely chopped tomatoes (or passata)
¼ cup (60ml) chipotle in adobo sauce (we used La Costena, available from Woolworths)
1 garlic clove, crushed
1 red onion, thinly sliced into rings (we used a mandolin)
6 radishes, thinly sliced
¼ cup cider vinegar
1 tsp caster sugar
500g store-bought slow-cooked pulled pork
400g can refried black beans
½ cup coriander leaves, roughly chopped, plus extra sprigs, to serve
4 long crusty rolls, warmed, split in half lengthways but not all the way through

To serve

Finely grated manchego cheese (or parmesan)
Chilli sauce

Method

1.

For the salsa, place tomato, 2 tbs chipotle sauce and garlic in a small saucepan, bring to the boil, then reduce to a simmer and cook for 5 minutes until thickened slightly. Set aside.
2.

Combine onion, radish, vinegar, sugar and ½ tsp salt flakes in a bowl.
3.

Reheat pulled pork according to packet instructions. Combine black beans, coriander and remaining 1 tbs chipotle sauce in a small microwavable container and heat on high for 2 minutes, stirring halfway through.
4.

each roll with black bean mixture, top with pulled pork, drained onion and radish mixture and coriander sprigs. Sandwich them with the lids. Place on a serving plate and ladle salsa over. Scatter with manchego (or parmesan) and serve immediately with your favourite hot sauce.