Tortas Ahogadas

Ingredients

• 8 pieces Tomatoes (ripe, boiled and peeled)
• 9 pieces Garlic Cloves (divided: 3 for mild sauce, 6 for spicy sauce)
• 2 tablespoons Dried Oregano (Mexican dried oregano)
• 1 teaspoon Salt (plus pinch for seasoning)
• ½ teaspoon Black Pepper (ground)
• 1 pinch Cumin (ground)
• 30 grams Dried Árbol Chilies (about a good handful, for spicy sauce)
• 2 whole Cloves (whole cloves)
• 2 tablespoons Toasted Sesame Seeds (ajonjolí, toasted)
• 5 grams Fresh Ginger (grated, about ½ tablespoon)
• ¼ cup White Vinegar (60 ml)
• 2 pounds Pork Shoulder (Carnitas) (cut into 2‑inch chunks)
• 2 cups Beans (cooked black or pinto beans, warmed)
• 1 cup Curtido (pickled cabbage slaw, store‑bought or homemade)
• 4 pieces Bolillo Rolls (soft Mexican sandwich rolls)
• 2 large Potatoes (peeled and sliced for tacos de papa)
• 2 tablespoons Vegetable Oil (for frying potatoes)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Boil Tomatoes

   Place the 8 tomatoes in a large pot, add enough water to cover, and a pinch of salt. Bring to a boil and cook for about 10 minutes until the skins start to split.

   Time: PT10M

   Temperature: 100°C

2. Peel Tomatoes

   Remove the tomatoes with a slotted spoon, let them cool slightly, then peel off the skins using your fingers or a small knife.

   Time: PT5M

3. Make Mild Tomato Sauce

   In a blender combine the peeled tomatoes, 3 garlic cloves, 1 Tbsp dried oregano, a pinch of salt, ½ tsp black pepper, and a pinch of cumin. Blend until smooth, then transfer to a saucepan and simmer on medium heat for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium heat

4. Make Spicy Árbol Chile Sauce

   Toast the dried árbol chilies in a dry skillet for 1‑2 minutes until fragrant. Transfer to a blender with the remaining 6 garlic cloves, 2 whole cloves, 1 Tbsp oregano, 2 Tbsp toasted sesame seeds, 5 g grated ginger, a pinch of salt, and ¼ cup white vinegar. Blend until smooth, then simmer on medium heat for 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Cook Carnitas

   Season the pork shoulder chunks with salt and pepper. In a large skillet, sear the pieces over medium‑high heat until browned on all sides, about 5 minutes. Add enough water (or broth) to cover halfway, bring to a low simmer, cover, and cook for 2 hours, stirring occasionally, until the meat is fall‑apart tender.

   Time: PT2H

   Temperature: Low simmer (≈90°C)

6. Warm Beans

   While the pork cooks, place the cooked beans in a saucepan, add a splash of water, and heat over medium heat for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Prepare Curtido (If Not Ready)

   Combine shredded cabbage, carrots, thinly sliced onion, a pinch of salt, 1 Tbsp vinegar, and a pinch of oregano. Pack into a jar, let sit at room temperature for 30 minutes, then refrigerate.

   Time: PT15M

8. Fry Potato Tacos

   Slice the potatoes into thin rounds (≈¼ inch). Heat 2 Tbsp vegetable oil in a skillet over 180°C. Fry the slices in batches until golden and crisp, about 3‑4 minutes per side. Drain on paper towels and season with salt.

   Time: PT10M

   Temperature: 180°C

9. Toast Bolillo Rolls

   Slice the bolillo rolls lengthwise, lightly butter the insides (optional), and toast on a clean skillet over medium heat for 2‑3 minutes until lightly golden.

   Time: PT3M

   Temperature: Medium heat

10. Assemble the Torta

    Spread a generous layer of the mild tomato sauce on the bottom half of each roll, then add a spoonful of the spicy árbol sauce. Layer warm carnitas, beans, a handful of curtido, and top with a few crispy potato slices. Finish with a squeeze of lime.

    Time: PT5M

11. Serve

    Serve the tortas immediately with extra lime wedges and any remaining potato tacos on the side.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g