Jalisco-Style Tortas Ahogadas
Ana Lozz
Tortas ahogadas are one of the most popular dishes from Guadalajara, Jalisco. A classic dish of Mexican cuisine, tortas ahogadas consist of bolillo rolls stuffed with tender pork and dunked in a spicy árbol chile and tomato sauce, and topped with red onions. A mouthwatering recipe everyone should try, Jalisco-style tortas ahogadas are also the perfect dish to use up any leftover pork leg from your holiday feast.
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Ingredients
6
Portions
  • 1/2 kilos pork, lean
  • 6 bolillo rolls
  • 50 grams árbol chile
  • 1 leaf bay
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1/2 kilos tomato
  • 2 red onions
  • 2 cloves garlic
  • 1 pinch cumin
  • 1 pinch clove
  • 1 pepper
  • salt
Preparation
20 mins
0 mins
Easy
  • In a pot, cook pork with bay leaf, pepper, garlic, onion, and salt until completely softened and drain.
  • Boil tomatoes. Transfer to a blender, add garlic, onion, a pinch of salt, cumin, and clove, and blend until smooth. In a skillet, fry the sauce with a tablespoon of oil and season with oregano.
  • In another skillet, cook chiles, garlic, and onion. Transfer to a blender and blend to a sauce. Add it to the tomato sauce depending on how spicy you want it to be.
  • Slice bolillo rolls in half lengthwise. Remove the crumb and spread refried beans on both halves of the bolillo rolls. Stuff with pork and dunk in sauce. Add árbol chile salsa to the Jalisco-style tortas ahogadas if desired.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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