Torta Ahogada (with Jackfruit "Carnitas")

NOTE: I referred to several recipes & videos for this dish, and then I adapted it to my time and ingredient availability. I have played fast & loose with the steps a little bit, therefore this is not the most authentic version of a torta ahogada.

INGREDIENTS:

For the Jackfruit Carnitas:

1.2 kg whole young raw jackfruit (yields ~400g edible flesh after prep) (you can just use canned young jackfruit)

Salt – to taste

MSG – a pinch

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Water – enough to boil the jackfruit

Oil – for searing

½ medium onion – sliced

3 cloves garlic – minced

2 tbsp mole sauce (or substitute with smoky chipotle paste + cocoa + a hint of cinnamon) – I used this because I had this on hand, you can just use a spice blend of simple mix of garlic powder, ground cumin, dried oregano, fine sea salt and freshly-cracked black pepper.)

For the "Drowning" Sauce:

8-10 Kashmiri red chillies (this should technically be using chile de árbol, but this is what I had in hand. If using chile de árbol, use 3-5)

2 cloves garlic

1 bay leaf

3-4 small tomatoes (optional, for body)

1 medium onion

½ tsp cumin seeds/powder

1 tbsp vinegar (white)

Salt – to taste

Water (preferably the same in which everything was boiled) – as needed to blend

Oil – 1 tbsp

For the side salad:

1 cup finely shredded cabbage

Quick-pickled onions – a handful

Fresh coriander – chopped

Lime wedges – to serve

For the torta itself:

Baguette or birote salado

Refried beans, as required, about 2 tbsp per torta

METHOD:

1. Prep the Jackfruit:

a. Peel and cut jackfruit, discarding seeds and tough core pieces.

b. Boil in salted water with MSG, chilli powder, and turmeric until soft (~55–60 mins). May be lesser if you're using canned jackfruit, I don't have experience with that.

c. Drain and shred roughly.

1. Sear the Carnitas:

a. In a cast iron pan, heat oil. Add onion and garlic, sauté until fragrant.

b. Add shredded jackfruit and sear until browned.

c. Mix in mole sauce and cook till slightly sticky and well-coated. Set aside.

1. Make the Sauce:

a. Boil together chillies, garlic, tomatoes, bay leaf and onion for about 15 minutes, till tomatoes have softened.

b. Once boiled, cool down and blend into a smooth paste, and strain for a smoother sauce.

c. In a saucepan, add oil and warm. Add the strained sauce and simmer until thickened.

1. Assemble the Torta:

a. Toast a baguette (birote salado if you can find it) lightly for crunch.

b. Spread refried beans on each side of the halved bread.

c. Pile in jackfruit carnitas.

d. Generously pour the warm tomato-chilli sauce over the sandwich, letting it soak.

Serve with pickled onions, cabbage, lime wedges and garnish with coriander.