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Authentic Mexican Torta - Tortas Ahogadas Popular Recipes

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Authentic Mexican Torta - Tortas Ahogadas

"This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!"

Ingredients :

  • 16 cloves garlic, minced
  • 2 tablespoons minced fresh oregano
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 9 pounds boneless pork butt
  • 4 dried chipotle chili peppers
  • 6 tablespoons vegetable oil
  • 8 cloves garlic, minced
  • 4 onions, chopped
  • 20 Roma tomatoes, chopped
  • 1 cup water
  • 5 teaspoons minced fresh oregano
  • 1/4 teaspoon white sugar
  • salt, to taste
  • 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
  • 2 pickled jalapeno peppers, sliced

Instructions :

Prep : 40M Cook : 12M Ready in : 3H10M
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  • Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  • Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  • Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  • To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

Notes :

  • You can add whatever favorites your family likes as toppings, i.e. lettuce, avocado, onions, tomato. These are really easy to make and quite filling.
  • One to two ancho chili peppers can be substituted for the chipotle for a milder sauce.

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