Tortas Ahogadas — Guadalajara's drowned pork sandwich

Make the chile de árbol sauce: toast the chiles briefly in a dry skillet over medium heat, 20 seconds per side, until fragrant. Boil the tomatoes, quartered onion, and garlic in 500 ml water for 10 minutes until soft. Transfer everything — tomatoes, onion, garlic, and cooked chiles — to a blender. Add the vinegar, salt, and oregano. Blend 2 minutes until very smooth. Pass through a fine-mesh sieve. The sauce should be thin and pourable.

Marinate the thinly sliced onion in lime juice with a pinch of salt and a pinch of dried oregano for 15 minutes. Set aside.

Slice the rolls in half. Spread the bottom halves generously with warm refried beans. Pile the crisped carnitas on top. Replace the top half of the roll and press firmly.

Set the assembled torta in a deep bowl or on a rimmed plate. Ladle the chile sauce liberally over and around the entire sandwich — enough to flood the bottom and soak into the top. Do not be timid; the sandwich should be visibly drenched.

Top immediately with the lime-marinated onion and an extra pinch of dried oregano. Eat within 2 minutes before the bread absorbs too much sauce to hold.