Traditional Torta Ahogada

Jessica Alcántara
A staple from the city of Guadalajara, Jalisco, the traditional torta ahogada is a Mexican sandwich of sorts prepared by filling a crunchy birote roll with pork carnitas and dunking it in a mouthwatering árbol chile-based sauce. Praised as a hangover cure, tortas ahogadas are topped with pickled red onions and served with red salsa for an explosion of flavor beyond compare.
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Ingredients
6
Portions
  • 1 liter water
  • 5 tomatoes
  • 10 dried árbol chiles
  • 1 onion, cut into chunks
  • 3 cloves garlic
  • 1/4 cups vegetable oil
  • 1 leaf bay
  • 1 pinch oregano
  • 1 pinch clove
  • 1 pinch cumin
  • 1 pinch salt
  • 6 bolillo rolls, or birote
  • 1/2 kilos pork carnitas
  • 1 cup red onion, pickled, for serving
  • red salsa, for serving
Preparation
15 mins
30 mins
Easy
  • In a small pot, heat water and cook tomatoes, dried árbol chiles, onion, and garlic.
  • Transfer ingredients to a blender, add a bit of cooking liquid, and blend until smooth.
  • In a small pot over medium heat, heat oil and fry blended sauce. Add bay leaf, oregano, clove, and cumin. Season with salt and cook for 5 more minutes until slightly thickened. Set sauce aside.
  • On a chopping board, cut birote rolls and remove the crumb. Stuff with pork carnitas. Serve on a plate and spoon sauce over. Garnish traditional tortas ahogadas with pickled red onions and red salsa.

Nutritional information

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