SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
Break out the napkins: this dish literally means "drowned sandwich" in Spanish, because it's drenched in a rich, spicy sauce. A delicious labor of love, this torta is stuffed with carnitas, a beloved Mexican pork dish in its own right.
Provided by Gabriela Cámara
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Carnitas: Heat a Dutch oven over medium-high heat. Add pork cubes in an even layer, fat-side down, followed by onion, garlic, peppercorns, bay leaves, and ½ tablespoon salt. Add lard. Squeeze juice from orange wedges into the pot, then add the squeezed orange wedges. Reduce heat to low and cook, uncovered, for 1½ hours, stirring occasionally to make sure the pork cooks evenly.
- Remove and discard the orange peels, big pieces of onion, and bay leaves. Increase heat to medium-high and continue cooking for 1 more hour, stirring more regularly as the fat renders out and the pork begins to look shredded and browned. When pork is fully cooked, taste for seasoning and add more salt as needed. Meanwhile, make the Salsa Ahogada.
- Salsa Ahogada: In a large pot over medium heat, heat the olive oil until hot but not smoking. Add onion, garlic clove, and chiles; cook until onions are translucent, 8-10 minutes. Then add tomatoes, tomato paste, and water (omit if using canned tomatoes). Stir, then simmer until the tomatoes are cooked, 10-15 minutes. Meanwhile, preheat a comal or skillet over medium heat. When comal is hot, add peppercorns, cloves, allspice, and chile flakes to the hot comal. Toast for 30 seconds, stirring constantly to distribute the heat and prevent burning. After 30 seconds, remove from heat and add cumin, oregano, and bay leaves to the hot pan; keep stirring. (The residual heat will toast the additional spices.) Set aside to cool for 8-10 minutes. Then finely grind the spices and set aside.
- Ladle the cooked onion-tomato mixture into a blender, along with the ground spices, vinegar, and salt. Blend on medium speed to purée, 10-15 seconds. Place Salsa Ahogada back into the Dutch oven and simmer over low-medium heat for 10 minutes, or until salsa has thickened and reduced by about one-third. Remove and discard any tomato peels that have floated to the top. Taste for seasoning and add more salt as needed. Keep the Salsa Ahogada warm until ready to assemble and serve tortas. Makes about 4 cups. (Note: Salsa Ahogada can be made 1-2 days ahead and stored in the refrigerator in a lidded container.)
- Assemble Torta Ahogada: Preheat broiler. Slice baguette/rolls lengthwise and broil, cut-side up, until toasted, 3-5 minutes. Meanwhile, chop or shred Carnitas into small pieces. Spread about ¼ cup of the refried beans on one half of the toasted baguette, then top with about ⅓ of the Carnitas. Add sliced avocado in an even layer. Spread a lighter coat of beans on the other baguette half and place on top to make a sandwich. Slice into thirds and arrange on a rimmed serving plate or flat-bottomed bowl, cut-sides down. "Drown" the sandwich in Salsa Ahogada by ladling it all around and on top; garnish with pickled red onions. Assemble the other sandwiches and serve immediately (with lots of napkins!).
TORTAS AHOGADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 45
Steps:
- For the braised pork butt: Preheat the oven to 325 degrees F.
- In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
- In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
- For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
- To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
- In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
- Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.
TORTAS AHOGADAS - MEXICAN SANDWICHES WITH TOMATO SAUCE
Ahogadas translates to drowned, an appropriate name for these tomato sauce dipped sandwiches, something like a Mexican version of BBQ or pulled pork sandwiches. This recipe is adapted from Mexico Desconocido's 101 Recetas Mexicanas. Serve any extra chili sauce on the side. Cooking time approximate. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
- Allow to cool, place in blender and puree.
- Strain the puree and set aside.
- Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor).
- Remove the stem and seeds from the chilies.
- Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
- Transfer sauce ingredients to a blender, puree and strain; set aside.
- Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
- When cooked through, remove from cooking liquid and allow to cool.
- Shred the meat with two forks, or slice thinly if preferred.
- Remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
- Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
- Serve torta on a plate with a lip to prevent messy dripping.
Nutrition Facts : Calories 329.3, Fat 12.8, SaturatedFat 4.1, Cholesterol 53.6, Sodium 248.4, Carbohydrate 30.9, Fiber 4.1, Sugar 6.8, Protein 22.3
TORTA AHOGADA RECIPE BY TASTY
Tortas ahogadas, or drowned sandwiches, are popular in Guadalajara, Jalisco, a city in western Mexico. Birotes, a type of bolillo roll that is crusty on the outside and soft and tender inside, are filled with orange- and oregano-scented carnitas and smothered in homemade tomato salsa. Serve with spicy salsa and red onion escabeche to cut the richness of the carnitas.
Provided by Aleya Zenieris
Categories Lunch
Time 9h15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the carnitas: Preheat the oven to 275°F (135°C).
- In a small bowl, whisk together the salt, pepper, oregano, and cumin.
- Set the pork butt on a rimmed baking sheet and pat try with paper towels. Rub the spice mixture over the pork butt to cover completely.
- Cut the oranges in half and juice. Set the juice aside.
- Spread the orange rinds, garlic, and onion in an even layer on the bottom of a heavy-bottomed pot. Place the pork butt on top and pour the orange juice over. Cover the pot with a lid or 2 layers of heavy-duty aluminum foil and cook in the oven until the pork is tender and can be shredded with a fork, about 8 hours.
- Make the tomato salsa: Heat the canola oil in a large pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt, pepper, oregano, and margarine and continue cooking until fragrant, about 2 minutes. Add the chicken stock, increase the heat to medium-high, and bring to a simmer. Continue cooking until the vegetables are soft, about 15 minutes.
- Transfer the mixture to a blender and blend on medium-high speed until completely smooth.
- Pour the salsa back into the pan and cook over medium-low heat until thickened, about 10 minutes. Rinse out the blender basin.
- Make the red onion escabeche: In a medium bowl, whisk together the lime juice, salt, and oregano. Add the onion and toss to coat. Let sit for at least 15 minutes, or cover and refrigerate for up to 1 week.
- Make the spicy salsa: In a large pan over medium-high heat, toast the Japones chiles until fragrant, about 2 minutes. Remove the chiles from the pan and set aside.
- Heat the canola oil in the same pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt and cumin and continue cooking until the tomatoes are tender, about 8 minutes.
- Transfer the mixture to the blender. Add the toasted chiles and distilled white vinegar and blend on medium-high speed until smooth.
- Assemble the tortas: Use a fork to shred the carnitas.
- Cut the birotes down the middle, leaving one long side intact, like a hot dog bun. Fill the rolls with carnitas and pour the tomato salsa on top. Serve with the spicy salsa, escabeche, and lime wedges.
- Enjoy!
TORTAS AHOGADAS
Make and share this Tortas Ahogadas recipe from Food.com.
Provided by JN_412
Categories Mexican
Time 50m
Yield 8 Tortas Ahogadas, 8 serving(s)
Number Of Ingredients 19
Steps:
- For the tomato salsa, boil tomatoes. In a blender, puree with the garlic and water. Add the oregano and salt to taste.
- For the spicy sauce, boil the arbol chiles. In a blender, puree with the garlic, crackers, hot sauce and water. Strain.
- For the onions, add the vinegar, lime juice, and water. Let it marinade for 15 minutes. Season with salt.
- To assemble, cut the bolillos in half. Spread the refried beans on both sides. Add the meat. Pour the tomato sauce over it. Add the desired amount of spicy sauce. Top off with the marinated onions.
Nutrition Facts : Calories 235.7, Fat 3.2, SaturatedFat 0.5, Sodium 1232, Carbohydrate 43.8, Fiber 4.6, Sugar 5.3, Protein 8.8
More about "saucy carnitas sandwich torta ahogada recipes"
HOW TO MAKE TORTA AHOGADA RECIPE (SANDWICH JALISCO STYLE)
From mexicoinmykitchen.com
5/5 (5)Total Time 40 minsCategory PorkCalories 442 per serving
- Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.
- In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?
- For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, 1/2 clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!
- Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.
DROWNED CARNITAS PARTY SANDWICHES (TORTA AHOGADA)
From aspicyperspective.com
5/5 (1)Total Time 3 hrs 15 minsCategory Appetizer, Main CourseCalories 282 per serving
- Place the pork roast in a large slow cooker. Add the sliced onions, minced garlic, chopped chipotle peppers, salt, ground cumin, and just 1 can Old El Paso Red Enchilada Sauce. Cover the slow cooker and turn on high for 3-6 hours, until the pork roast in fork-tender. Shred the meat in the sauce with two forks. (This step can be done several days ahead.)
- Preheat the oven to 350 degrees F. Cut the rolls in half horizontally. Place the bottom halves in a 9x13-inch baking dish. Top each roll with a heaping portion of shredded pork. Then place 2 squares of muenster cheese on top of the pork, followed by 2-3 pickled jalapeños. Place the roll tops on the sandwiches.
- Bake the sandwiches for 5-8 minutes. Then pour the remaining can of Old El Paso Red Enchilada Sauce over the tops of the sandwiches and bake for another 5 minutes. Serve warm!
SIMPLE MEXICAN TORTA AHOGADA RECIPE - 2022
From masterclass.com
TORTA AHOGADA RECIPE (VEGAN MEXICO COOKBOOK)
From dorastable.com
TORTAS AHOGADAS - PATI JINICH
From patijinich.com
MEXICAN PORK CARNITAS TORTA RECIPE - MEXICO IN MY …
From mexicoinmykitchen.com
TORTAS AHOGADAS (EASY VEGAN "DROWNED" SANDWICHES)
EASY TORTAS AHOGADAS - WITH VIDEO! | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
TORTAS AHOGADAS | SYSCO FOODIE
From foodie.sysco.com
TORTA AHOGADA SAUCE RECIPE - BKCKNJIGE.RS
From bkcknjige.rs
DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE TORTA AHOGADA BEST …
From findrecipes.info
TORTAS AHOGADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
TORTAS AHOGADAS: HISTORY, RECIPE, AND MORE - VAMONOS TO MEXICO
From vamonostomexico.com
TORTA AHOGADA: THE DROWNED SANDWICH - SANDWICH TRIBUNAL
From sandwichtribunal.com
TORTA AHOGADA - ROSA LA PODEROSA
From rosalapoderosa.com
TORTA AHOGADA | RAYMOND'S FOOD
From raymonds.recipes
SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
From pinterest.com
ISABEL EATS
From isabeleats.com
PORK CARNITAS TORTA AHOGADA - THE BALABOOSTA CHEF
TORTAS AHOGADAS - STELLANSPICE
From stellanspice.com
DROWNED SANDWICHES (TORTAS AHOGADAS) | MEXICAN STREET FOOD, …
From pinterest.ca
TORTA AHOGADA (DROWNED SANDWICH) – COCONUT & LIME
From coconutandlime.com
TORTA AHOGADA SAUCE RECIPE - EXPRESS CONTRACTORS INC
From expresscontractorsinc.com
TORTA AHOGADA SAUCE RECIPE - OBSNAP.COM
From obsnap.com
COOK THIS: DROWNED SANDWICH — TORTA AHOGADA
From theobserver.ca
DROWNED CARNITAS PARTY SANDWICHES (TORTA AHOGADA) — PUNCHFORK
From punchfork.com
SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
From pinterest.com
HOW TO MAKE TORTA AHOGADA RECIPE (SANDWICH JALISCO STYLE)
From foodnewsnews.com
21+ FLAVORFUL BREAKFAST SANDWICH RECIPES FOR YOU 2022
From lacademie.com
PORK CARNITAS TORTA AHOGADA — THE BALABOOSTA CHEF | RECIPE
From pinterest.ca
EASY TORTAS AHOGADAS RECIPE - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
TORTA AHOGADA- MEXICAN DROWNED SANDWICH - THAI CALIENTE
From thaicaliente.com
BASIC MEXICAN TORTA AHOGADA RECIPE - SWEET CREATIONS
From sweetjellys.site
TORTA AHOGADA SAUCE RECIPE - SKYLINERC.BIZ
From skylinerc.biz
TORTAS AHOGADAS (DROWNED SANDWICHES) + VIDEO
From inmamamaggieskitchen.com
TORTA AHOGADA SAUCE RECIPE - DWALLCONST.COM
From dwallconst.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love