Chef notes
It is wonderful to me to see what number of riffs there are on this torta across the nation. I’ve tried lots of them, however nothing comes near the unique in Guadalajara, the place the star of the present is the bread, the birote — a deep golden-brown, crusty roll with a slight tang from lime juice. Panaderos (bakers) will inform you that the birote can solely be made correctly in Guadalajara due to the excessive altitude (5,138 toes) and local weather of town. The birote has such a crispy crust that you must bathe it in a salsa as a way to soften it up sufficient to eat with out reducing your mouth. However that crust soaks up all of these scrumptious flavors from the salsas and melts in your mouth if you take a chunk. The torta is full of slow-braised pork carnitas that collapse and soften into the torta and sit atop of a skinny layer of refried beans. Two salsas, one tomato-based and the opposite created from spicy chile de árbol, means that you can management the extent of warmth in every torta.
Preparation
For the salsa de jitomate:
In a big pot over medium-high warmth, convey the tomatoes, onion, cloves, garlic, oregano, salt, cumin and a pair of cups water to a boil. Cowl and prepare dinner till the pores and skin begins to peel away from the tomatoes, for about 10 minutes. Working in batches if essential, switch the tomatoes, aromatics and cooking liquid to a blender and thoroughly puree till clean.
Wipe the pot dry with paper towels. Warmth the lard over excessive warmth. Pressure the tomato puree via a fine-mesh sieve (discard the solids) and pour the strained puree into the recent lard (watch out — the combination will spit and splatter). Cut back the warmth to medium and prepare dinner, stirring sometimes, till the combination has thickened barely and the flavors have come collectively, for about 20 minutes. Hold within the pot till able to serve.
For the salsa picante:
In a medium saucepan over medium warmth, convey the chiles de árbol, onion, garlic and a pair of cups water to a boil. Prepare dinner till the chiles are softened, for about 10 minutes. Switch to the blender and puree till clean.
Wipe the pot dry with paper towels. Warmth the lard over excessive warmth. Pressure the chile de árbol puree via a effective mesh sieve, discard the solids and pour the strained puree into the recent lard (watch out — the combination will spit and splatter). Cut back the warmth to medium and stir within the vinegar and salt. Prepare dinner, stirring sometimes, till the combination has thickened barely and the flavors have come collectively, for about quarter-hour.
Assemble the torta:
Heat the salsas. Break up the birotes horizontally, conserving the roll connected on one lengthy aspect. Unfold about 1/3 cup frijoles on the underside of every birote, then high with the carnitas.
To serve:
Rigorously dip every torta into the pot of heat salsa de jitomate (you may also ladle the salsa de jitomate over every torta, however I favor to dip the torta in order that the salsa will get into each nook and cranny and the carnitas and the lower sides of the bread get good and soaked). Switch to a deep plate or broad bowl and spoon a bit extra salsa over every torta; it ought to pool across the edges. Prime with salsa picante and cebolla morada encurtida. Serve with the radishes and lime wedges on the aspect.
Reprinted with permission from “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martínez, copyright© 2022. Revealed by Clarkson Potter/Publishers, an imprint of Penguin Random Home.