Rick Bayless Torta Ahogada

The first thing people will tell you about this delectably messy, potentially fiery Guadalajara icon is that you can’t make it without a proper birote, the seriously crusty, deeply flavored roll of the region. Many places that make tortas ahogadas across the country actually express ship birotes to ensure authenticity. Personally, I consider a crusty sour-dough demi-baguette a good stand-in–or even an artisan bolillo (recipe below). The bread just has to have enough integrity to stand up to “drowning” in the sauce without falling apart.

Here's the recipe: https://www.rickbayless.com/recipe/to...
Bake your own bolillos at home:    • Bake The Perfect Bread for Tortas at ...  

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00:00 Rick's Intro to Torta Ahogada
01:52 Pickling the Onions
03:23 Browning the Garlic and Onions
04:14 A Note on Browning Garlic
05:21 Blending the Tomato Broth
06:38 Cooking the Tomato Broth
07:47 Toasting the Arbol Chiles
10:33 Seasoning the Arbol Salsa
12:49 Making the Bean Spread
15:02 Assembling the Torta
17:06 Presenting the Torta with the Broth