Tortas ahogadas (Mexican torta)

    Tortas ahogadas (Mexican torta)


    8 people made this

    About this recipe: A torta is a Mexican sandwich. Don't pass this recipe by thinking it's your ordinary sandwich shop variety, however! This sandwich is worthy of a starring role at your next Mexican fiesta. Traditionally served on bolillos in Mexico, this recipe calls for your favourite crusty rolls.

    Serves: 12 

    • 16 cloves garlic, minced
    • 2 tablespoons minced fresh oregano
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 4kg boneless pork shoulder
    • 4 dried chipotle chillies
    • 6 tablespoons vegetable oil
    • 8 cloves garlic, minced
    • 4 onions, chopped
    • 20 plum tomatoes, chopped
    • 250ml water
    • 5 teaspoons minced fresh oregano
    • 1/4 teaspoon caster sugar
    • salt to taste
    • 12 individual baguettes or crusty rolls, cut in half lengthways and lightly toasted
    • 1 jar sliced jalapeno chillies, to garnish

    Prep:40min  ›  Cook:2hr30min  ›  Ready in:3hr10min 

    1. Preheat an oven to 240 C / Gas 9.
    2. 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, and place in a shallow roasting tin.
    3. Roast in the preheated oven for 20 minutes, then reduce oven temperature to 180 C / Gas 4. Continue roasting until pork is tender and no longer pink in the centre, about 2 hours and 15 minutes. Cover the meat with two layers of aluminium foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve dripping.
    4. Place the chipotle chillies in a bowl, and cover with hot water. Allow chillies to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a frying pan 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 tomatoes, 250ml of water, chipotle chillies, 5 teaspoons of oregano, sugar and salt to taste. Add the reserved dripping. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
    5. Pour the chipotle sauce into a blender, filling it 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 saucepan. Alternately, you can use a stick blender and puree the sauce right in the frying pan. Strain the sauce through a sieve.
    6. To serve: Hollow out the bottom half of each baguette or roll 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 pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 4 tablespoons of additional chipotle sauce over the entire sandwich.

    Ingredient Note

    You can add your family's favourite toppings, i.e. lettuce, avocado, onions, tomato. These are really easy to make and quite filling.

    Ingredient Note

    One to two dried ancho chillies can be substituted for the chipotle for a milder sauce.

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