Tortas Ahogadas Recipe - Authentic Mexican Spicy Sandwiches!

Ingredients

• 2 pounds Boneless Pork Butt (Skinless, trimmed of excess fat)
• 3 tablespoons Pork Lard (Divided: 2 Tbsp for searing, 1 Tbsp for toasting chilies)
• 7 cloves Garlic (4 cloves minced for pork, 3 cloves for salsa)
• 2 teaspoons Salt (Season pork and pickling liquid)
• 1 teaspoon Black Pepper (Freshly ground, divided)
• 3 tablespoons White Vinegar (2 Tbsp for pork, 1 Tbsp for salsa)
• 1 cup Coca‑Cola (Used to caramelize the pork in the final braise)
• 3 pieces Dried Chilies (Typical Mexican guajillo or ancho chilies, toasted)
• 6 medium Tomatoes (Blanched, skins removed, for salsa)
• 2 Bay Leaves (Added to salsa blend then removed)
• 1 teaspoon Oregano (Dried, for salsa)
• 1 medium Red Onion (Thinly sliced and pickled)
• 1 tablespoon Lemon Juice (Freshly squeezed, for pickling)
• 1 cup Refried Beans (Canned or homemade, warmed)
• 4 Bolillos (Mexican Rolls) (Split lengthwise, toasted)

Instructions

1. Season the Pork

   Pat the pork butt dry, then rub with 4 minced garlic cloves, 1 tsp salt, 1 tsp black pepper, and a drizzle of 2 Tbsp white vinegar.

   Time: PT5M

2. Sear the Pork

   Heat 2 Tbsp pork lard in a large skillet over medium‑high heat. Add the pork and sear 5 minutes per side until deep golden.

   Time: PT10M

3. Add Vinegar and Transfer to Oven (400°F)

   Pour the remaining 1 Tbsp white vinegar into the pan, stir to deglaze, then cover the skillet tightly with foil and place in a pre‑heated 400°F oven for 30 minutes.

   Time: PT30M

   Temperature: 400°F

4. Reduce Oven Temperature (350°F) – First Phase

   Lower the oven temperature to 350°F and continue cooking the pork for 60 minutes, still covered.

   Time: PT60M

   Temperature: 350°F

5. Uncover and Reduce Liquids

   Remove the foil and cook uncovered for 20 minutes to evaporate excess juice.

   Time: PT20M

   Temperature: 350°F

6. Caramelize with Cola

   Discard most of the pan juices, leaving about 2 Tbsp. Add 1 cup Coca‑Cola, stir, and return the pork to the oven at 350°F for another 30 minutes, uncovered, until the sauce thickens and coats the meat.

   Time: PT30M

   Temperature: 350°F

7. Shred the Carnitas

   Remove the pork from the oven, let rest 5 minutes, then shred with two forks into bite‑size pieces.

   Time: PT5M

8. Toast the Dried Chilies

   In a clean skillet, melt 1 Tbsp pork lard over medium heat. Add the dried chilies and toast, turning frequently, until fragrant (about 3‑4 minutes). Remove and set aside.

   Time: PT5M

9. Blanch and Peel Tomatoes

   Bring a pot of water to a boil, add the 6 tomatoes, and boil until skins split (about 1 minute). Transfer to an ice bath, peel off skins, and set the flesh aside.

   Time: PT15M

10. Blend Salsa Diablada

    Into the blender add toasted chilies, peeled tomatoes, 3 minced garlic cloves, 2 bay leaves, 1 tsp oregano, 1 Tbsp white vinegar, and 2 cups water. Blend until smooth, then strain if desired.

    Time: PT10M

11. Pickle Red Onion

    Thinly slice the red onion, place in a bowl, sprinkle with a pinch of salt, add 1 Tbsp lemon juice and 1 Tbsp white vinegar. Toss and let sit for 15 minutes.

    Time: PT15M

12. Warm Refried Beans

    Heat 1 cup refried beans in a saucepan over low heat, stirring until smooth and hot.

    Time: PT5M

13. Toast the Bolillos

    Split each bolillo lengthwise, place cut side up on a baking sheet, and toast in the 350°F oven for 5 minutes until lightly crisp.

    Time: PT5M

    Temperature: 350°F

14. Assemble the Torta

    Spread a thin layer of warm refried beans on the bottom half of each bolillo, pile generous shredded carnitas, add a spoonful of pickled red onion, and drizzle with salsa diablada. Top with the other half of the roll.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

58 g

Fat

26 g

Fiber

6 g