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Torta Ahogada

Mexican Torta Ahogada

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Cuisine: Mexican
Ingredients Method

Ingredients
  

Ingredients for the Pork Filling:
  • 500 g pork shoulder or pork loin pork shoulder gives more flavour
  • 1 white onion sliced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 bay leaf
  • Salt & pepper to taste
  • 2 cups chicken stock
  • 1 tbsp vegetable oil
Ingredients for the Sauce (Salsa Roja Picante):
  • 6-8 dried chiles de árbol adjust for spice level
  • 4 ripe tomatoes
  • 2 garlic cloves
  • ½ tsp salt
  • 1 tsp white vinegar
  • 1 cup water or cooking liquid from the pork
For the Bread & Garnishes:
  • 4 bolillo rolls or French baguette cut into sandwich lengths
  • Sliced white onion soaked in lime juice for 10 minutes for extra zing
  • Fresh lime wedges
  • Avocado slices optional, not traditional but delicious
  • Refried beans optional – some modern recipes spread a thin layer on the bread

Method
 

Step 1 – Cook the Pork
  1. Season your pork with salt, pepper, oregano, and cumin.
  2. Heat the vegetable oil in a heavy-based pot or Dutch oven. Sear the pork on all sides until golden brown.
  3. Add sliced onion, minced garlic, bay leaf, and chicken stock.
  4. Cover and simmer for about 1.5–2 hours (or until the pork is fork-tender). You can also do this in a slow cooker for 6–8 hours on low.
  5. Once cooked, shred the pork and set aside. Keep the cooking liquid – it’s full of flavour and we’ll use some for the sauce.
Step 2 – Make the Sauce
  1. Remove stems from the dried chiles de árbol. Place them in a small saucepan with boiling water for 5 minutes to soften.
  2. Char the tomatoes in a dry pan or under the grill until skins blister.
  3. In a blender, combine softened chillies, tomatoes, garlic, salt, vinegar, and a little of the pork cooking liquid or water. Blend until smooth.
  4. Adjust seasoning – you want a sauce that’s punchy, spicy, and just a little tangy.
Step 3 – Assemble the Sandwich
  1. Slice your bolillo rolls lengthwise (but not all the way through).
  2. Optional: Lightly toast them for extra crunch – this helps them hold up to the sauce.
  3. Fill generously with shredded pork.
  4. Top with lime-soaked onion slices and avocado if you like.
Step 4 – Drown It!
  1. Now comes the fun part. Take your sandwich and literally dunk it into the sauce – or pour the sauce over it until it’s fully coated. Traditionally, Torta Ahogada is served completely smothered, with a spoon and plenty of napkins on the side.
Step 5 – Eat Immediately
  1. This isn’t a sandwich you leave sitting around – it’s best eaten straight away while the bread still has a little texture and the sauce is piping hot.