Tortas Ahogadas

Ingredients

• 8 pieces Tomatoes (medium, peeled after blanching)
• 1 tsp Salt (for seasoning tomatoes and sauces)
• 3 cloves Garlic (minced for mild salsa)
• 1 tbsp Dried Oregano (for mild salsa)
• ¼ tsp Black Pepper (ground)
• 1 pinch Cumin (ground)
• 10 pieces Dried Árbol Chilies (good handful, stems removed)
• 6 cloves Garlic (minced for spicy salsa)
• 2 pieces Cloves (whole, for spicy salsa)
• 1 tbsp Dried Oregano (for spicy salsa)
• 2 tbsp Toasted Sesame Seeds (lightly toasted)
• ½ tbsp Ginger (fresh, grated)
• ¼ cup White Distilled Vinegar
• 2 cups Cooked Beans (Frijolitos) (pinto or black beans, drained)
• 2 cups Carnitas (Shredded Pork) (pre‑cooked, shredded)
• to taste Additional Salt

Instructions

1. Blanch and Peel Tomatoes

   Bring a pot of water to a rolling boil. Score a small X on the bottom of each tomato and plunge them into the boiling water for 30 seconds, then transfer to an ice‑water bath. Slip off the skins and set the peeled tomatoes aside.

   Time: PT5M

2. Blend Mild (Non‑Spicy) Salsa

   In the blender combine the peeled tomatoes, 3 minced garlic cloves, 1 tbsp dried oregano, ¼ tsp black pepper, a pinch of cumin, and a pinch of salt. Blend until smooth. Add a splash of water if the mixture is too thick.

   Time: PT5M

3. Toast and Soak Árbol Chilies

   Heat a dry skillet over medium heat. Add the árbol chilies and toast for 30 seconds, shaking the pan constantly until fragrant. Transfer chilies to a bowl and cover with hot water; let soak for 10 minutes, then drain.

   Time: PT12M

4. Blend Spicy Salsa

   Place the soaked chilies, 6 minced garlic cloves, 2 whole cloves, 1 tbsp dried oregano, 2 tbsp toasted sesame seeds, ½ tbsp grated ginger, ¼ cup white vinegar, and a pinch of salt into the blender. Blend until a smooth, bright‑red sauce forms.

   Time: PT5M

5. Warm Beans and Carnitas

   Heat the large skillet over medium heat. Add the cooked beans and shredded carnitas, stirring to combine. Cook for about 5 minutes until the mixture is heated through.

   Time: PT5M

   Temperature: medium heat

6. Combine Sauces with Beans & Meat

   Pour the mild tomato salsa over the bean‑carnitas mixture, stir to coat, then add the spicy árbol salsa. Simmer gently for 5 minutes, allowing the flavors to meld. Taste and add more salt if needed.

   Time: PT5M

   Temperature: medium heat

7. Plate and Serve

   Spoon the finished frijoles con carnitas onto serving plates. Garnish with fresh cilantro or sliced radishes if desired. Serve hot with warm corn or flour tortillas.

   Time: PT3M

   Temperature: hot

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g