Jalisco
Torta ahogada
A crusty pork sandwich drowned in tomato sauce and fiery chilli. Eat it with a spoon and no shame.
90 minTime
43 gProtein each
hotSpice
Make it your way
Grandma's wayCarnitas, birote and two sauces, Guadalajara style.
The original822kcalsame
43 gproteinsame
12 gfibresame
90minutessame
Torta ahogada.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the pork with the orange juice, salt and water until the liquid evaporates and the pork fries in its own rendered lard, about 1 hour. Crisp, then shred.
- 2Boil the tomatoes with 1 garlic clove for 8 minutes, then blend with oregano and salt into a thin sauce. Warm through.
- 3Toast the chiles de árbol 20 seconds, then blend with vinegar, the remaining garlic, salt and a little water into a hot sauce. Strain.
- 4Toss the onion with lime and salt. Fry the mashed beans in the oil until thick.
- 5Split the rolls, spread with beans, pack with pork, set in deep plates and drown in tomato sauce. Add hot sauce to taste and top with onions.
Serve it like this
Serve in a deep plate with tomato sauce pooled around, hot sauce on the side, pickled onion on top and plenty of napkins.
