Ultimate Torta Ahogada

Dive into Jalisco’s Flavor Explosion: The Ultimate Torta Ahogada Recipe!

Prepare your taste buds for a journey to the heart of Guadalajara with this mouthwatering Torta Ahogada recipe. This “drowned sandwich” is a flavor bomb that combines crispy bread, succulent pork, and a fiery sauce that will leave you craving more. Perfect for spice lovers and adventure seekers, this Mexican street food classic is about to become your new favorite comfort meal.

As you bite into the crusty roll filled with tender carnitas and zesty onions, you’ll experience a symphony of textures and tastes. The sauce, a vibrant blend of chili and tomato, cascades over the sandwich, creating a messy but irresistible eating experience. Don’t be afraid to get your hands dirty – that’s all part of the fun!

Originating in Guadalajara, Jalisco, the Torta Ahogada has been a beloved local dish for nearly a century. Legend has it that it was created by accident when a vendor dropped a pork sandwich into a sauce container. Today, it’s not only a hangover cure but also a satisfying meal any time of day. Pair it with a cold Mexican beer or a refreshing horchata for the ultimate culinary experience.

Ultimate Torta Ahogada Recipe

Ingredients:

4 crusty bread rolls (birote salado or French baguette)

1 pound pork shoulder

1 tablespoon vegetable oil

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cloves garlic minced

Salt and pepper to taste

1 red onion thinly sliced

8 roma tomatoes

4 dried arbol chilies

2 cloves garlic

1 tablespoon white vinegar

1/2 teaspoon dried oregano

Salt to taste

Instructions:

1. Season the pork shoulder with oregano, cumin, minced garlic, salt, and pepper.

2. Heat oil in a large pot over medium-high heat. Add the pork and brown on all sides.

3. Add 2 cups of water to the pot, cover, and simmer for 2-3 hours until the pork is tender and easily shreds.

4. While the pork cooks, prepare the sauce. Boil the tomatoes and arbol chilies until soft, about 10 minutes.

5. Blend the boiled tomatoes and chilies with garlic, vinegar, oregano, and salt until smooth.

6. Strain the sauce and set aside.

7. Once the pork is tender, remove from the pot and shred using two forks.

8. Slice the bread rolls lengthwise, leaving one side intact.

9. Fill each roll with shredded pork and sliced red onions.

10. Place the sandwiches in deep plates and generously pour the sauce over them until they’re “drowned.”

11. Serve immediately and enjoy your Torta Ahogada!

Notes:

• For a milder version, reduce the number of arbol chilies or substitute with guajillo peppers.
• Leftover sauce can be stored in the refrigerator for up to a week and used as a spicy condiment for other dishes.

Nutrition Information

Serving size: 1 sandwich

Calories: 450

Fat: 18g

Protein: 28g

Carbohydrates: 45g

Fiber: 3g

Sodium: 680mg

Other Information

Prep time: 30 minutes

Cook time: 2-3 hours

Equipment: Large pot, blender, deep plates

Estimated cost per serving: $3.50

Total cost: $14.00

In Conclusion, Ultimate Torta Ahogada Recipe

The Torta Ahogada is more than just a sandwich; it’s a culinary adventure that brings the vibrant flavors of Jalisco to your kitchen. With its perfect balance of textures and bold, spicy flavors, this recipe is sure to become a favorite for those who love to explore international cuisines. Whether you’re hosting a Mexican-themed dinner party or simply craving a satisfying meal, this Torta Ahogada recipe delivers an authentic taste of Mexico that will transport you straight to the streets of Guadalajara.

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