Torta Ahogada with Chipotle Shrimp, Geras Style

Name: Torta Ahogada with Chipotle Shrimp, Geras Style
Yield: 12 sandwiches
Cuisine: American
Ingredients: 12 teleras or bolillo rolls, split lengthwise with the insides removed; 2 cups refried beans (homemade or canned); To taste: Pickled onions with:; lime juice; to taste salt; dried oregano; Sauce:; 2.2 pounds cooked tomatoes (about 1 kg); 1 small handful of dried Yahualica chiles; 1 pinch each of toasted cumin, black pepper, clove, and cinnamon; 1 cup vinegar (240 ml); 7 cloves garlic, peeled and roasted; 1 pinch sugar; As needed, lard or vegetable oil; Chipotle Shrimp:; 2.2 pounds peeled, cleaned, headless shrimp (about 1 kg); Shrimp sauce:; 1 can chipotle chiles in adobo sauce; 1 cup orange juice (240 ml); 1/2 cup peach jam (120 ml); 1 large onion, chopped; Lard or vegetable oil

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A Tapatío sandwich with a taste of the Pacific.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A Tapatío sandwich with a taste of the Pacific.

Saved

Ingredients

12 sandwiches

12teleras or bolillo rolls, split lengthwise with the insides removed
2 cupsrefried beans (homemade or canned)
To taste: Pickled onions with:
lime juice
to taste salt
dried oregano
Sauce:
2.2 poundscooked tomatoes (about 1 kg)
1small handful of dried Yahualica chiles
1 pincheach of toasted cumin, black pepper, clove, and cinnamon
1 cupvinegar (240 ml)
7 clovesgarlic, peeled and roasted
1 pinchsugar
As needed, lard or vegetable oil
Chipotle Shrimp:
2.2 poundspeeled, cleaned, headless shrimp (about 1 kg)
Shrimp sauce:
1 canchipotle chiles in adobo sauce
1 cuporange juice (240 ml)
1/2 cuppeach jam (120 ml)
1large onion, chopped
Lard or vegetable oil

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Steps

1

For the shrimp and sauce: Blend all the sauce ingredients together. Sauté the mixture in a pot with hot lard or oil. Once it comes to a boil, turn off the heat and add the shrimp. Cover and let cool. Set aside for the sandwich filling.
2

For the dipping sauce: Blend all the sauce ingredients together. Sauté in lard or oil over low heat in a deep, large pot, stirring constantly. Let it simmer, keeping the sauce hot.
3

To assemble the torta: Take a bolillo or telera roll and spread refried beans inside. Add the chipotle shrimp and pickled onions, then close the sandwich. Using tongs, dip the sandwich into the hot sauce. Place on a plate, pour more sauce over the top, and garnish with onion rings. Serve hot.
4

You can substitute the shrimp with any shredded meat or cooked, drained textured soy protein.