Torta Ahogada
An emblem of Jalisco, Mexico; it consists of a crusty 'birote' bread roll filled with pork carnitas, submerged in a spicy chile de árbol sauce and a tomato sauce.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
60 min
Medium
Mexicana (Jalisco)
4 servings
The story behind
The torta ahogada is the soul of Guadalajara. Its name comes from the technique of 'drowning' the bread in a spicy sauce, which transforms a conventional sandwich into an intense and delicious experience. The use of birote, a bread with a crunchy crust and dense crumb, is essential so it does not fall apart when in contact with the sauces. It is a dish best enjoyed at a street stall, as a true urban ritual.
Instructions
-
1Prepare the base sauce by blending the cooked tomatoes with garlic, oregano, and salt; heat and set aside.
-
2Prepare the spicy sauce by blending the chiles de árbol with a little water and vinegar; strain and set aside.
-
3Generously fill the birote rolls with the pork carnitas.
-
4Place the torta in a deep plate, first bathe with the tomato sauce, and then add the desired amount of spicy sauce on top.
-
5Garnish with red onion and serve with lime.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account