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Birote bread stuffed with carnitas and drowned in a spicy chile de árbol sauce hails from Guadalajara. This protein-packed, family favorite is a bold, fresh take on Mexican sandwiches.
Preheat your oven to 350°F. Cut the birote rolls in half without cutting all the way through and warm them in the oven for 5–7 minutes until lightly crisped.
In a dry skillet over medium heat, toast the dried chile de árbol for 30–60 seconds until just fragrant—do not burn. Remove from heat.
Combine toasted chiles, tomatoes, garlic, vinegar, oregano, salt, and black pepper in a saucepan with 1 cup of water. Simmer on low for 8–10 minutes until tomatoes soften.
Blend the sauce mixture until completely smooth; strain if desired for extra silkiness, then return to the saucepan and keep warm over very low heat.
To assemble, spread a layer of refried beans inside each warm roll, add a generous portion of carnitas, and top with some white onions.
Ladle the hot chile de árbol sauce over the stuffed tortas until saturated (‘drowned’). Let sit 2 minutes so rolls absorb the sauce.
Top with pickled red onions and serve immediately, spooning extra sauce as desired.
