Torta Ahogada-Aarón Sánchez

[nverland]

Torta Ahogada-Aarón Sánchez
Servings: 1 Prep Time: 48 hours Cook Time: 1 hour Total Time: 2 hours

INGREDIENTS

Torta
1 bolillo (Mexican sandwich bread) or Vietnamese French loaf
2-3 slices of pork belly, brined and cooked on griddle
2 tablespoons Garlic-Chipotle Love
1 cup Ahogada Sauce
pickled onions
1 cup Cacique Cotija
1 cup Cacique Crema

Ahogada Sauce
12 chiles de arbol, deveined, deseeded and and toasted
8 cloves of garlic, roasted
8 ripe plum tomatoes, roasted
1 onion, quartered and roasted
5 cup chicken stock
1 cup valentina hot sauce
1 tablespoon lard

Brine
1 whole skinless pork belly, cut in 2
350g brown sugar
400g salt
3 cloves of garlic, peeled
1 orange, halved
12 cloves
12 black pepper corns
1 tablespoon chili flakes
1 stick Mexican cinnamon (canela)
3 bay leaves
2 quarts water

Garlic-Chipotle Love
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons canned chipotle chiles in adobo sauce, chopped
¼ cup fresh cilantro, chopped
Grated zest of 1 lime
1 teaspoon salt

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