• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Torta Ahogada

    The torta ahogada or "drowned sandwich" is a specialty in the state of Jalisco, in particular, the city of Guadalajara.  Made with bolillo (or French bread), the torta is typically stuffed with pork, then immersed in two salsas.  


    Ingredients
    3
    pounds
    boneless pork loin
    2
    cloves
    garlic, minced
    1
    teaspoon
    salt
    1
    teaspoon
    pepper
    1/4
    cup
    Olive Oil
    Sweet tomato salsa
    1
    tablespoon
    canola oil
    1 1/2
    Cups
    fresh tomato diced (or canned, drained)
    1
    small white onion chopped
    2
    cloves
    minced garlic
    1
    Cup
    water
    1/3
    Cup
    apple cider vinegar
    2
    pinches
    whole cumin
    1/2
    teaspoon
    salt
    Hot and spicy salsa
    1
    tablespoon
    canola oil
    1/2
    Cup
    fresh tomato diced (or canned) drained
    7
    chiles de arbol, toasted, roughly chopped, tops removed
    1/2
    white onion chopped
    2
    cloves
    garlic minced
    1
    cup
    water
    1/3
    cup
    apple cider vinegar
    2
    pinches
    whole cumin
    1/2
    teaspoon
    salt or to taste
    8
    bolillos
    2
    cups
    refried pinto beans heated
    2
    avocados, pitted peeled and sliced
    1/2
    head cabbage, shredded
    1
    lime juice, to taste
    Directions
    Preheat oven 350 F Place pork loin in oven-proof dish and cook for approximately an hour until the pork is no longer pink in the center. An instant-read thermometer inserted into the thickest part should read 145 degrees F (63 degrees C). Remove roast to a cutting board, let rest for 10 minutes and slice in ½” bite size pieces. To prepare sweet tomato salsa Place tomatoes, onion, garlic, cumin and salt in a blender and puree until smooth. In a medium saucepan, heat oil over medium flame. Add puree and cook for approximately 7-10 minutes or until flavors have blended well together. Serve at room temperature. To prepare hot and spicy salsa In a medium saucepan, add water, tomatoes, chiles, onion, garlic, vinegar, cumin and salt and let boil over medium flame. Reduce heat and cover. Continue cooking for 15 minutes, stirring occasionally. Remove from heat and let cool to room temperature Place in blender and puree until smooth. To assemble Slice each bolillo in half, lengthwise. Pull out some of the soft bread from the center. Spread bottom half with warm pinto beans, then pieces of pork, avocado and shredded cabbage. Pour sweet tomato salsa over torta. Add the hot and spicy salsa sparingly. Serve with a squeeze of lime juice. *To toast chile de arbol: Hold chiles over gas stove burner with tongs for 5 minutes until skin becomes charred and blistered.
    Crush garlic with salt and pepper making a paste. Pierce pork loin with a knife in several places and press garlic paste into openings. Rub meat with remaining paste and olive oil.
    Place pork loin in oven-proof dish and cook for approximately an hour until the pork is no longer pink in the center. An instant-read thermometer inserted into the thickest part should read 145 degrees F (63 degrees C). Remove roast to a cutting board, let rest for 10 minutes and slice in ½” bite size pieces.
    To prepare sweet tomato salsa: Place tomatoes, onion, garlic, cumin and salt in a blender and puree until smooth. In a medium saucepan, heat oil over medium flame. Add puree and cook for approximately 7-10 minutes or until flavors have blended well together. Serve at room temperature.
    To prepare hot and spicy salsa: In a medium saucepan, add water, tomatoes, chiles, onion, garlic, vinegar, cumin and salt and let boil over medium flame. Reduce heat and cover. Continue cooking for 15 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Place in blender and puree until smooth.
    To assemble: Slice each bolillo in half, lengthwise. Pull out some of the soft bread from the center. Spread bottom half with warm pinto beans, then pieces of pork, avocado and shredded cabbage. Pour sweet tomato salsa over torta. Add the hot and spicy salsa sparingly. Serve with a squeeze of lime juice.

    The base number of servings for this recipe is 4
    OK

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