• Mild Tomato Salsa( Caldillo): In a saucepan at medium heat, bring 5 cups of water to a simmer.
• Slice an X on the bottoms of tomatoes. Roughly chop the serrano pepper. Transfer tomatoes, peppers, onion and garlic to simmering water. Cook for 10 minutes.
• Remove tomatoes from water and carefully peel skins away and discard skins.
• Transfer tomatoes, peppers, onion and garlic to blender jar along with 2 cups of cooking water from saucepan. Add bouillon, pepper, and salt to taste. Blend on high until smooth.
• Preheat 1 1/2 tbsp of oil in a saucepan, at medium heat, for a few minutes. Once hot, pour in the caldillo(tomato salsa) from the blender jar. Stir well. Add the cilantro. Cook at a steady simmer for 15-20 minutes. Taste for salt.
• Spicy Arbol Salsa: In a cold skillet, add the chile de arbol and the garlic. Place on the burner and turn to medium heat. After a few minutes the chiles will start to become aromatic. Drizzle in the oil. For the next 2-3 minutes, toss the chiles and garlic. You want the chiles to slightly blacken in some spots and the garlic to start to brown in some spots.
• When ready, pour 2 cups of water into the skillet. Cook for 1 more minute, then remove from the heat. Set aside for 5 minutes.
• When ready, transfer the ingredients from the skillet to the blender. Pour in the vinegar. Season with salt, to taste. Blend on high until mostly smooth. Taste for salt.

Assemble Torta

• Before anything, you want to make sure that the bread is extra toasted and crunchy on the outside. If it is soft, the warm tomato salsa will make it soggy, fast.
• If you need to toast the bread, I suggest, adding a thin layer of refried beans to the bottom of the bread and then a generously layer of carnitas before toasting in the oven or in the air fryer. When ready, add a few slices of avocado and plate on a shallow plate. Ladle on a generous amount of the mild tomato salsa. Drizzle on the arbol salsa, then garnish the top with pickled red onions. Enjoy while it's hot!