Drowned Sandwiches (Tortas Ahogadas)

In a heavy 24 cm (5-liter) pot, combine the pork, lard, three of the four onion quarters (reserve the last quarter for the sauce), garlic, bay leaf, half the oregano, a pinch of salt and pepper, and the water. Bring to a gentle simmer, cover, and cook on low heat for about 2 hours. Uncover for the last 20 minutes so the liquid evaporates and the pork fries lightly in its own fat, then shred roughly and keep warm.

• 900 g pork shoulder
• 60 g lard
• 3 of 4 quarters white onion (reserve 1 quarter)
• 6 cloves garlic, unpeeled
• 1 bay leaf
• 1/2 tsp dried oregano
• to taste salt and black pepper
• 500 ml water

✅ Done when: pork is fork-tender with crisp golden edges

In a dry pan over medium heat, toast the chiles for about 1 minute, turning often, until fragrant and slightly darker but not black. Cover with the hot water and let soften for 10 minutes, then blend with the tomatoes, the reserved onion quarter from step 1, 2 peeled garlic cloves from the pot, the vinegar, cumin and remaining oregano until smooth.

• 10-12 dried chile de árbol
• 500 ml hot water
• 500 g tomatoes
• 1 quarter (reserved from step 1) white onion
• 2 cloves, peeled garlic from the braise
• 1 tbsp white vinegar
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano

✅ Done when: chiles are soft and the mixture blends completely smooth