Mexican cuisine · Breakfast & Eggs

Tortas Ahogadas de Pollo

Crusty birote rolls with shredded chicken, drowned in a fiery chile de árbol tomato sauce from Guadalajara.

Ingredients · for 4 servings

• 4 bolillo rolls (or pieces of baguette)
• 500 g chicken breast
• 600 g tomatoes
• 10 dried chile de árbol
• 3 garlic cloves
• 1 onion
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp white wine vinegar
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Poach the chicken breast in lightly salted water with half an onion and one garlic clove over low heat for 20 min, then remove and shred into fibers with two forks.
2. Char the tomatoes with the remaining garlic in a dry pan for 8 min until the skin blisters black, then blend until smooth.
3. Bring the tomato puree to a boil in 2 tbsp vegetable oil, season with cumin, oregano, salt and pepper, and simmer uncovered for 10 min until a smooth, pourable sauce forms.
4. Stem the chile de árbol, toast in the remaining oil for 30 sec until they change color, then blend with 200 ml water and the vinegar into a fiery sauce and set aside separately.
5. Shave the remaining onion into very thin rings and soak in cold water with a pinch of salt for 10 min to mellow it.
6. Slice open the rolls, fill with the chicken, generously drown in deep bowls with the hot tomato sauce, top with the onion rings and serve the fiery chili sauce on the side.