Authentic Mexican Torta - Tortas Ahogadas

Name: Authentic Mexican Torta - Tortas Ahogadas
Total time: 190
Yield: 12
Ingredients: 16 cloves garlic, minced; 2 tablespoons minced fresh oregano; 2 teaspoons salt; 2 teaspoons ground black pepper; 9 pounds boneless pork butt; 4 dried chipotle chili peppers; 6 tablespoons vegetable oil; 8 cloves garlic, minced; 4 onions, chopped; 20 Roma tomatoes, chopped; 1 cup water; 5 teaspoons minced fresh oregano; ¼ teaspoon white sugar; salt, to taste; 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise; 2 pickled jalapeno peppers, sliced

Recipe by DeAnna N from allrecipes.com

Dinner,Lunch 3 Hr. 10 Mins.

Ingredients

12 servings

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16 cloves garlic, minced
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2 tablespoons minced fresh oregano
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2 teaspoons salt
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2 teaspoons ground black pepper
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9 pounds boneless pork butt
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4 dried chipotle chili peppers
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6 tablespoons vegetable oil
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8 cloves garlic, minced

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4 onions, chopped
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20 Roma tomatoes, chopped
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1 cup water
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5 teaspoons minced fresh oregano
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¼ teaspoon white sugar
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salt, to taste
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12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
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2 pickled jalapeno peppers, sliced

Instructions

Preheat an oven to 475 degrees F (245 degrees C).
Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.