Torta Ahogada Recipe

Ingredients For Torta Ahogada Recipe

• 2 cup 1 recipe chunky guacamole purchased guacamole
• 6 Bolillo or other crusty sandwich rolls, split lengthwise but not halved and lightly toasted
• 1 Recipe refried beans
• 3 cup 1/2 recipe carnitas shredded cooked chicken
• 3 cup 1 recipe red chile sauce purchased enchilada sauce, heated
• 0.5 cup Crumbled queso fresco
• Sliced pickled jalapeno chile peppers
• 3 pound Boneless pork shoulder
• 2 tablespoon Lard or vegetable oil
• 0.33000000000000007 cup Chopped onion
• 3 Cloves garlic, minced
• 2 cup Water
• 1 teaspoon Finely shredded orange peel
• 0.33000000000000007 cup Orange juice
• 4 sprig Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Dried mexican oregano or regular oregano, crushed
• 0.5 teaspoon Crushed red pepper
• 2 Bay leaves
• 8 ounce Dried pinto beans
• 8 cup Water
• 0.5 teaspoon Salt
• 2 tablespoon Bacon drippings or olive oil
• 2 Cloves garlic, minced
• 5 cup Reduced sodium chicken broth
• 1 Onion, quartered
• 3 Cloves garlic
• 1 inch 12 dried new mexico chile peppers, stemmed, seeded, and cut into
• 2 piece Corn tortillas, torn into
• Salt
• Bottled hot pepper sauce
• 0.6699999999999999 cup Finely chopped seeded roma tomatoes
• 0.25 cup Sliced green onoins
• 2 tablespoon Lime juice
• 1 tablespoon Olive oil
• 1 2 cloves garlic, minced
• 0.25 teaspoon Salt
• 0.1200000000000001 teaspoon Ground black pepper
• 2 Very ripe avocados, halved, seeded, peeled, and coarsely mashed