Crispy demi baguettes stuffed with pork meat and literally drowned in a warm chipotle-tomato sauce. This recipe is one of many versions of the famous tortas ahogadas from Guadalajara, Mexico, and it's mainly inspired on the sandwiches known as Lonches Gemma®.
You can use any leftover pork loin you have, but to cook pork for use in this recipe: Place pork loin in a casserole or saucepan along with 1/2 an onion, 2 garlic cloves, 1 bay leaf and salt to taste. Cover with water. Cover with lid, bring to the boil, then reduce to a simmer and cook till no longer pink in the centre, about 1 hour. Once ready, remove from the stock and cool, then chill till needed. Strain the stock for use in the sauce in this recipe.