Tortas Ahogadas
[Vegan]

For Red Onions:

1. Add thinly sliced red onions to a bowl. Toss in lime juice, Mexican oregano, and a pinch of salt. Set aside to marinate.

For the Salsa:

1. De-stem and seed arbol chiles, then toast them in a skillet over medium until fragrant, about 1 minute. Add to a pot of boiled water and let soften for 10-15 minutes.
2. Bring tomatoes and onion to boil in a saucepan, then reduce to simmer for 10-15 minutes, or until soft and tender. Drain and transfer to a blender along with drained chiles, garlic cloves, cumin, Mexican oregano, peppercorns, salt, and vegetable broth. Mix on high until smooth.
3. Heat olive oil in the same saucepan, then transfer in the salsa and season over low-medium until it darkens in color, adding vegetable broth as needed.

For the Sandwich:

1. Cut the ends off of the bread rolls and slice lengthwise. Fill with jackfruit carnitas followed by marinated onions. Close the torta and cover with salsa to your liking.
2. Serve with lime wedges, more onions, and queso fresco or cotija. Happy eating!