Torta Ahogada

Torta Ahogada

3.4(3)

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.

Cook Time
8 hr
Total Time
9 hr 15 min
Yield
4 servings

Ingredients

Carnitas

  • 3 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried mexican oregano
  • 1 tablespoon Mccormick® ground cumin
  • 4 lb boneless, skinless pork butt (1.7 kg)
  • 3 oranges
  • 8 cloves garlic, peeled and smashed
  • 1 medium yellow onion, peeled and quartered with stem still attached

Tomato Salsa

  • 1 tablespoon canola oil
  • ½ lb roma tomato (225 g), quartered
  • ½ large yellow onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper
  • 1 ½ teaspoons dried mexican oregano
  • 1 ½ teaspoons margarine
  • 2 cups chicken stock (480 mL)

Red Onion Escabeche

  • 2 limes, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon dried mexican oregano, crushed
  • ½ medium red onion, thinly sliced

Spicy Salsa

  • 10 whole japones chiles
  • 1 tablespoon canola oil
  • ½ lb roma tomato (225 g), quartered
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons kosher salt
  • ½ teaspoon Mccormick® ground cumin
  • 2 tablespoons distilled white vinegar

Assembly

  • 4 birotes
  • lime wedge

How to Make It

1. Step
Make the carnitas: Preheat the oven to 275°F (135°C).
2. Step
In a small bowl, whisk together the salt, pepper, oregano, and cumin.
3. Step
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.
4. Step
Cut the oranges in half and juice. Set the juice aside.
5. Step
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.
6. Step
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.
7. Step
Transfer the mixture to a blender and blend on medium-high speed until completely smooth.
8. Step
Pour the salsa back into the pan and cook over medium-low heat until thickened, about 10 minutes. Rinse out the blender basin.
9. Step
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.
10. Step
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.
11. Step
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.
12. Step
Transfer the mixture to the blender. Add the toasted chiles and distilled white vinegar and blend on medium-high speed until smooth.
13. Step
Assemble the tortas: Use a fork to shred the carnitas.
14. Step
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.
15. Step
Enjoy!

Tags

Dairy-FreeMeasuring SpoonsWhiskBlenderGame DayLunchDry Measuring CupsMexicanStove TopMcCormick Seasoned ProOvenMcCormick Game DayMixing BowlComfort FoodDinner

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