Torta Ahogada
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Cuisine And Stories
- 0
- 5 minutes read
Tortas ahogadas, or drowned sandwiches, are popular in Guadalajara, Jalisco, a city in western Mexico. Birotes, a type of bolillo roll that is crusty on the outside and soft and tender inside, are filled with orange- and oregano-scented carnitas and smothered in homemade tomato salsa. Serve with spicy salsa and red onion escabeche to cut the richness of the carnitas.
Total Time
9 hr 15 min
Prep Time
20 minutes
Cook Time
8 hr
Ingredients
for 4 servings
Carnitas
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried mexican oregano
- 1 tablespoon Mccormick® ground cumin
- 4 lb boneless, skinless pork butt(1.7 kg)
- 3 oranges
- 8 cloves garlic, peeled and smashed
- 1 medium yellow onion, peeled and quartered with stem still attached
Tomato Salsa
- 1 tablespoon canola oil
- ½ lb roma tomato(225 g), quartered
- ½ large yellow onion, diced
- 1 clove garlic, minced
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 1 ½ teaspoons dried mexican oregano
- 1 ½ teaspoons margarine
- 2 cups chicken stock(480 mL)
Red Onion Escabeche
- 2 limes, juiced
- 1 tablespoon kosher salt
- 1 teaspoon dried mexican oregano, crushed
- ½ medium red onion, thinly sliced
Spicy Salsa
- 10 whole japones chiles
- 1 tablespoon canola oil
- ½ lb roma tomato(225 g), quartered
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons kosher salt
- ½ teaspoon Mccormick® ground cumin
- 2 tablespoons distilled white vinegar
Assembly
- 4 birotes
- lime wedge
