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.
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
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1Prepare the base sauce by blending the cooked tomatoes with garlic, oregano, and salt; heat and set aside.
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2Prepare the spicy sauce by blending the chiles de árbol with a little water and vinegar; strain and set aside.
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3Generously fill the birote rolls with the pork carnitas.
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4Place the torta in a deep plate, first bathe with the tomato sauce, and then add the desired amount of spicy sauce on top.
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5Garnish with red onion and serve with lime.
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