Initial cooking: In a small pot with water, bring the tomatoes, chile de árbol, onion, and garlic to a boil until soft.

Blending process: Transfer the cooked ingredients to a blender and process them, adding a touch of the cooking broth.

Sauce preparation: Heat a little oil over medium heat in a saucepan and pour in the blended mixture. Add the bay leaves, oregano, clove, cumin, and salt to taste; simmer for 5 minutes until it thickens slightly, then set aside.

Assembling the torta: On a cutting board, slice open the birote bread rolls, remove some of the inner breadcrumbs, and generously fill them with the carnitas.

Final plating: Place the torta in a deep dish, drown it completely with the prepared sauce, and garnish with pickled red onion and extra red sauce to taste.