¡Torta ahogada! ¡Receta sencilla!🤤

Ingredients

• 4 pieces Bolillo Rolls (crusty Mexican rolls, split open)
• 1 cup Refried Beans (canned or homemade)
• 300 grams Carnitas (cooked pork shoulder shredded; can use store‑bought)
• 1 piece Avocado (ripe, sliced)
• 5 pieces Radishes (thinly sliced)
• 0.25 cup Pickled Scallion (thinly sliced scallion soaked in vinegar, salt and a pinch of sugar)
• 2 tbsp Pork Lard (rendered pork fat, used to bind the sauce)
• 2 pieces Tomato (medium, diced)
• 1 piece Onion (small, diced)
• 2 pieces Garlic (cloves, minced)
• 1 piece Habanero Chile (seeded and minced for heat)
• 1 piece Escambray Chile (mild Mexican chile; can substitute with guajillo)
• 1 tsp Epazote (dried or fresh)
• 0.5 tsp Oregano (dried Mexican oregano)
• 0.5 tsp Marjoram (dried)
• to taste pinch Salt (sea salt)
• to taste pinch Black Pepper (freshly ground)
• 0.5 cup Water (to adjust sauce consistency)

Instructions

1. Pickle the Scallion

   Thinly slice the scallion, place in a mixing bowl, add equal parts white vinegar and water, a pinch of salt and a pinch of sugar; stir and let sit for 15 minutes.

   Time: PT20M

2. Prep Fresh Veggies

   Thinly slice radishes, slice avocado, and set aside in separate bowls.

   Time: PT5M

3. Make the Tomato‑Chile Sauce

   In a small saucepan heat 1 tbsp pork lard over medium heat. Add diced onion, minced garlic, minced habanero and escambray chilies; sauté 3 minutes until fragrant. Add diced tomatoes, epazote, oregano, marjoram, salt, pepper and water. Bring to a gentle boil then simmer 15 minutes, stirring occasionally, until sauce thickens.

   Time: PT20M

   Temperature: medium heat

4. Heat the Carnitas

   In a frying pan add the remaining 1 tbsp pork lard and warm the shredded carnitas over medium‑high heat for about 5 minutes, stirring until heated through.

   Time: PT5M

   Temperature: medium‑high heat

5. Warm the Refried Beans

   Place the refried beans in a small skillet, heat for 2 minutes, stirring to loosen.

   Time: PT2M

   Temperature: medium heat

6. Assemble the Torta

   Split each bolillo horizontally. Spread a generous layer of warm refried beans on the bottom half, add a mound of heated carnitas, top with avocado slices, radish ribbons, pickled scallion, and drizzle the hot tomato‑chili sauce liberally. Close the sandwich and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

30g

Fiber

8g