This is recipe and photos are from my Dear fellow blogger Pily from “La Cocina de Pily”. Pily lives in Guadalajara, Jalisco., and from there she shares her love of cooking with a variety of easy to make dishes and blogging about it while also homeschooling two teenager boys. Those are just two of the many things we have in common.
Torta Ahogada
A Guest Post from "Pily en la Cocina"
But let’s go to the recipe: “Tortas Ahogadas” (salsa-drowned sandwiches) are typical of Guadalajara city in the State of Jalisco. They are made with a roll called "salted Birote", which is different from the traditional Mexican bread “bolillo”. Birote has a sour taste and a very hard crust slightly similar to a crusty baguette or a mild sourdough.
That’s why it's so good for this smothered sandwich since it doesn’t get soft as easily as other pieces of bread. Of course, that it will soften, but not so fast, this sandwich is smeared with refried beans filled with pork carnitas and topped with a tasty tomato sauce and the brave ones also top it with a spicy Arbol sauce. Personally, I do not like to add the spicy sauce because I like to enjoy it, when it is too hot then you do not taste the food, add ... your lemon, salt and very importantly, a cold Coke ... wow!
"Torta Ahogada".
People who come from other states, in my experience, do not like this sandwich very much because it is "softened with the sauce”, but I love it!
Well, too much blah, blah ... Here goes the recipe
How to make Torta Ahogada Recipe
Instructions:
- Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano, and salt. (Please check the ingredients list below)
- In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it to taste the salt, if you feel that it needs more oregano, add more or a little more vinegar, it should be a little acid, but rich.
- For the Hot sauce, cook the 15 Arbol Chiles in water for a bout 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, ½ clove of garlic, salt and puree until smooth. Strain and it is ready.
- Now to assemble the sandwich, spread some refried beans on each side of the rolls, top-bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, served with marinated onions alongside, a wedge of lemon and ... dig in! If you like to spice your sandwich add the árbol sauce.
My friend Nora also has her own version in Spanish HERE.
Enjoy!
More recipes:
Pork in Tomato Sauce
Mexican Pork Carnitas Torta
Torta Ahogada
Ingredients
- 4 hard rolls halved horizontally
- 1 Lb Pork Carnitas
- ¾ cup of Refried Beans
- 2 Lbs. ripe tomatoes
- 1 clove garlic
- 1 teaspoon of vinegar
- ½ teaspoon of dry Mexican oregano
- Salt to taste
- 1 / 4 of a large thinly sliced onion and marinated in lemon juice
Hot sauce:
- 15 árbol peppers
- ½ garlic clove
- Salt to taste
Instructions
- Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.
- In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?
- For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, ½ clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!
- Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.
Anonymous
Its been about a week since I found your website. Love looking through it for inspiration. Many of your recipes are similar or the same to what I grew up eating and cook myself. I can't believe the amount of recipes you have! What a great resource. I was thrilled to find out, if I understand correctly that you are a homeschooling mama. I am Mexican also, have been homeschooling for many years, and love to cook traditional Mexican dishes, so I feel in some way a connection to you. Do you ever write about homeschooling?
I will definitely try the tortas this weekend.
mmartinez
Hello,
Thank you for your kind comments. We did homeschool for many years our son until he finished high school. I usually write about the recipes. I hope you enjoy the recipes! And please, let me know if I can be of any help.
Mely
Rachael Almaraz
My husband is from Jalisco I make these all the time he loves them.
Anonymous
How long does this take to cook? Also if you can have it in prep time and cooking time, it'd be really helpful!
Mely
Hello ,
This sandwich is usually make of pork meat that was cooked earlier, the day before or bought from the butcher already made.
You can find the recipe for the carnitas here in 2 versions: Pork Carnitas
The salsa will take about 20 minutes to make including cooking time. Both the carnitas and the salsa can be prepare ahead of time until ready to assembly into sandwich - torta.
Thanks for your interest.
Mely
Katie
This looks and sounds amazing. I have to admit, living in B.C. I've never had one but if I ever have the chance I'm going to try it or just make it myself! 🙂
Mely
Hello Ketie,
I hope you can make them. I am sure you can buy Carnitas en your area. Enjoy!
Mely
Mexico in my kitchen
Hola Rolando,
Gracias por tus palabras,
Que tengas un bello dia.
Mely
Mexico in my kitchen
Hola Gaby,
Aqui ando tomando un tiempo para la familia.
Regreso pronto.
Saludos y disfruta elv erano con tus hermosos crios.
Mely
rolrodur
Hola, buenas noches. muy buena receta de tortas ahogadas, es un platillo bastante picoso pero muy rico también, aquí en la capital es difícil hallarlas pues el virote no puede prepararse aquí por la altura, de todas formas que ricas se ven mucho gusto me da haber encontrado este blog, felicitaciones
Gabriela, clavo y canela
Melyy!! donde andas! se te extraña! besitos