Tortas Ahogadas Deliciosa Receta

Ingredients

• 3 lb Pork Shoulder (trimmed, cut into 2‑inch pieces)
• 3 tablespoons Olive Oil (for searing and sauce)
• 5 cups Water (hot water for simmering)
• 7 cloves Garlic Cloves (4 for broth, 3 for sauce)
• 6 pieces Whole Black Peppercorns (4 for broth, 2 for sauce)
• 6 pieces Whole Cloves (4 for broth, 2 for sauce)
• 2 pieces Onion (1 medium quartered for broth, 1 small for sauce)
• 1 tablespoon Salt (plus extra for seasoning)
• 1.5 teaspoons Dried Oregano (divided between broth and sauce)
• 2 pieces Bay Leaves (for simmering pork)
• 4 pieces Ripe Tomatoes (roughly 1½ lb, for sauce)
• 1 small Red Onion (thinly sliced for pickled topping)
• 2 tablespoons Lime Juice (for pickling onions)
• 6 pieces Radishes (thinly sliced for garnish)
• 8 pieces Bolillos (Mexican Rolls) (sturdy rolls; substitute French baguette if unavailable)
• 1 cup Refried Beans (optional, for spreading inside roll)
• 5 pieces Dried Chile de Árbol (optional, for extra heat in sauce)

Instructions

1. Season and Prepare Pork

   Trim excess fat from the pork shoulder, cut into 2‑inch chunks, and season generously with 1 tablespoon salt and freshly ground black pepper.

   Time: PT10M

2. Sear the Pork

   Heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the pork pieces in a single layer and sear until browned on all sides, about 8 minutes.

   Time: PT10M

   Temperature: Medium‑high

3. Add Aromatics and Simmer

   Add 5 cups hot water, 4 whole garlic cloves, 4 whole peppercorns, 4 whole cloves, 1 quartered onion, 1 Tbsp salt, and 1 tsp dried oregano. Bring to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Low simmer

4. Cook Pork Until Tender

   Add 2 bay leaves, cover, and let the pork simmer for 1 hour 30 minutes to 2 hours, or until the meat falls apart easily. Add more hot water if the level drops too low.

   Time: PT2H

   Temperature: Low simmer

5. Prepare Tomato‑Tomatillo Sauce

   While the pork cooks, combine 4 tomatoes, 3 garlic cloves, 1 small onion, 2 peppercorns, 2 cloves, and a pinch of oregano in a blender with about 1 cup of the hot pork broth. Blend until smooth.

   Time: PT10M

6. Cook the Sauce

   Strain the blended mixture through a fine mesh strainer into a skillet. Add 1 Tbsp olive oil and simmer over medium heat for 12 minutes, adjusting salt if needed. If you like heat, add the optional dried chile de árbol.

   Time: PT12M

   Temperature: Medium

7. Pickle Red Onion & Prepare Radish Garnish

   Thinly slice the red onion and toss with 2 Tbsp lime juice, a pinch of oregano, a pinch of salt, and a pinch of pepper. Let sit for 5 minutes. Slice radishes thinly for garnish.

   Time: PT10M

8. Toast Bolillos

   Slice each bolillo lengthwise, leaving a hinge on one side. Lightly toast the interior on a dry skillet or under a broiler until lightly golden, about 3 minutes total.

   Time: PT5M

   Temperature: Medium

9. Shred Pork and Assemble

   Remove pork from the pot, shred with two forks, and return to the pot to keep warm. Spread a thin layer of refried beans (if using) inside each bolillo, add a generous mound of shredded pork, then ladle hot tomato broth over the sandwich until it is “ahogada” (drowned). Top with pickled onions and radish slices.

   Time: PT10M

10. Enjoy

    Serve the tortas ahogadas hot, with extra lime wedges on the side for squeezing.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Leg, Pork Butt
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Whole Black Peppercorns: ground black pepper (1/2 tsp)
• Instead of Whole Cloves: ground cloves (1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Dried Oregano: Mexican oregano
• Instead of Ripe Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Red Onion: white onion
• Instead of Lime Juice: vinegar (1 tbsp)
• Instead of Bolillos (Mexican Rolls): French baguette, ciabatta rolls
• Instead of Refried Beans: black beans, pinto beans
• Instead of Dried Chile de Árbol: crushed red pepper flakes

Equipment Needed

• Large Heavy‑Bottom Pot
• Skillet
• Cutting Board
• Chef Knife
• Blender
• Fine Mesh Strainer
• Tongs (optional)
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Plate for Serving

Critical Steps — Do Not Skip

• Searing the pork to develop flavor
• Simmering pork until it is fall‑apart tender
• Straining and cooking the tomato‑tomatillo sauce
• Assembling the sandwich while the broth is hot

Chef Tips from the Video

• Use pork shoulder for the best balance of meat and fat.
• Start with hot water to shorten the time to reach a simmer.
• Skim any foam that rises during the first 30 minutes of simmering for a clearer broth.
• If you like extra heat, toast the dried chile de árbol before blending.

Troubleshooting

Storage

Refrigerator: Store shredded pork and broth separately in airtight containers for up to 3 days.

Freezer: Freeze cooked pork (without broth) in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not store assembled tortas at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pork a day ahead; shred and store in its broth in the fridge.
• The tomato‑tomatillo sauce can be prepared up to 2 days in advance and reheated.
• Pickled onions improve after 30 minutes of resting.

Frequently Asked Questions