Torta Ahogada

Roast the tomatoes, garlic, and dried chile de arbol on a hot comal or skillet until charred and blistered on all sides, which intensifies their smoky flavor.

Blend the roasted tomatoes, chilies, and garlic with vinegar, oregano, salt, and a cup of water into a thin, fiery red sauce that should have serious heat.

Slice each birote roll lengthwise, spread the insides with refried beans, and stuff generously with the warm shredded beef, pressing the sandwich firmly closed.

Bring the chile sauce to a simmer in a deep pan, then fully submerge each stuffed roll in the hot sauce for thirty seconds, spooning sauce into every crevice.

Transfer the drowned tortas to plates, pour extra sauce over the top, and garnish with sliced raw onion rings and lime wedges for squeezing over each bite.