Starting off Hispanic Heritage Month with these Tortas Ahogadas! Homemade sourdough bolillos, which are a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. They’re stuffed with my King Trumpet Mushroom Carnitas, pickled red onions, and freshly sliced avocado. They’re then drenched in a homemade salsa de chile de árbol, which softens the bread and provides depth of flavor.
Salsa de Chile De Árbol
- 1 1/2 lbs Roma tomatoes
- 1/2 yellow onion
- 8-10 chiles de árbol
- 3 garlic cloves
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp ground clove
- 1/4 tsp whole allspice
- 1/4 cup white distilled vinegar
Heat a comal or skillet over medium heat. Once hot, add the tomatoes, onion, and chiles de arbol, and roast them until charred and fragrant, about 5-10 minutes. Transfer the toasted tomatoes, onion, and chiles to a blender, along with the rest of the salsa ingredients. Puree until completely smooth. Taste for salt and level of spice, and adjust accordingly. Heat one tablespoon of olive oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned. Use as garnish for tortas ahogadas or whoever you’d like. Enjoy!
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