Guy Fieri Eats a *lights Out* Torta Ahogada in Texas

Ingredients

• 500 g High-Gluten Flour (for bread dough, sifted)
• 250 ml Dark Beer (stout or porter for flavor)
• 150 g Active Biga (Mother Starter) (prepared the day before, fed with equal parts flour and water)
• 5 g Instant Dry Yeast (about 1 tsp)
• 10 g Salt (fine sea salt)
• 2 lb Pork Butt (Boston Butt) (trimmed of excess fat)
• 2 tbsp Olive Oil (for searing)
• 1 tsp Cumin Powder (ground)
• 1 tsp Mexican Oregano (dried)
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (freshly ground)
• 4 cup Water (for simmering pork and salsa)
• 2 cup Refried Beans (canned or homemade pinto beans)
• 4 unit Tomatoes (ripe, for salsa)
• 1 large Red Onion (half for salsa, half for pickling)
• 0.5 tsp Mexican Oregano (for salsa)
• 0.5 tsp Cumin Powder (for salsa)
• 0.5 tsp Garlic Powder (for salsa)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Sea Salt (for pickled onions and avocado cream)
• 2 unit Avocado (ripe, for avocado cream)
• 0.25 cup Cilantro (optional garnish)
• 0.25 cup Pineapple Chunks (optional garnish)
• 0.25 cup Hot Sauce (store‑bought or homemade from chilies)

Instructions

1. Combine Dough Ingredients

   In the stand mixer bowl, whisk together high‑gluten flour, salt, and instant yeast. Add the dark beer, active biga, and enough water to form a shaggy dough.

   Time: PT10M

2. Autolyse Rest

   Cover the bowl and let the mixture rest for 10 minutes to hydrate the flour.

   Time: PT10M

3. Knead the Dough

   Attach the dough hook and knead on medium speed for about 10 minutes, until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT10M

4. Bulk Fermentation (Overnight)

   Transfer the dough to a lightly oiled container, cover with plastic wrap, and refrigerate overnight (approximately 12 hours).

   Time: PT12H

   Temperature: 4°C

5. Shape Rolls

   Remove dough from the fridge, divide into 8 equal pieces (about 120 g each). Shape each piece into a tight ball, then gently flatten into a roll shape and place on a parchment‑lined baking sheet.

   Time: PT15M

6. Proof Rolls

   Cover the rolls loosely with a damp towel and let them rise at room temperature (around 75°F) for 3 hours, until doubled in size.

   Time: PT3H

   Temperature: 24°C

7. Bake the Bread Rolls

   Preheat the oven to 350°F. Bake the proofed rolls for 45 minutes, or until the crust is deep golden brown and sounds hollow when tapped.

   Time: PT45M

   Temperature: 350°F

8. Season and Sear Pork

   Pat the pork butt dry, then rub with salt, black pepper, 1 tsp cumin, 1 tsp Mexican oregano, and 1 tsp garlic powder. Heat olive oil in a cast‑iron skillet over high heat and sear the pork on all sides until a deep brown crust forms, about 10 minutes.

   Time: PT10M

9. Slow Simmer Carnitas

   Transfer the seared pork to a large pot, add enough water to cover, bring to a boil, then reduce to a gentle simmer. Cook uncovered for 3 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT3H

   Temperature: low simmer

10. Shred the Pork

    Remove the pork from the pot, let it rest for 15 minutes, then pull apart with two forks into bite‑size strands.

    Time: PT15M

11. Prepare Sweet‑Tart Salsa

    In a saucepan, combine chopped tomatoes, half of the red onion (roughly diced), and 1 cup water. Bring to a boil, then add 0.5 tsp cumin, 0.5 tsp Mexican oregano, 0.5 tsp garlic powder, a pinch of black pepper, and salt to taste. Simmer for 30 minutes, then blend with an immersion blender until smooth.

    Time: PT30M

    Temperature: boiling

12. Quick‑Pickle Red Onions

    Thinly slice the remaining red onion. Toss with 2 tbsp lime juice and 1 tsp sea salt. Let sit for 10 minutes while the flavors develop.

    Time: PT10M

13. Make Avocado Cream

    In a food processor, blend the avocados, 2 tbsp lime juice, 1 tsp sea salt, and a splash of water until silky. Add chopped cilantro if desired.

    Time: PT5M

14. Warm Refried Beans

    Heat the refried beans in a small pot over medium heat, stirring until hot and creamy, about 5 minutes.

    Time: PT5M

15. Assemble the Toas Sandwiches

    Using a serrated knife, slice each baked roll horizontally. Spread a layer of warm refried beans on the bottom half, top with generous shreds of carnitas, drizzle salsa, add dollops of avocado cream, then garnish with pickled red onions, fresh cilantro, and optional pineapple chunks. Close with the top half of the roll.

    Time: PT15M

16. Serve

    Arrange the assembled toas on a serving platter, serve with extra hot sauce on the side, and enjoy while warm.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of High-Gluten Flour: Bread Flour, All-Purpose Flour with added gluten
• Instead of Dark Beer: Water with malt extract, Non-alcoholic stout
• Instead of Active Biga (Mother Starter): Commercial yeast starter
• Instead of Instant Dry Yeast: Fresh yeast
• Instead of Salt: Kosher salt
• Instead of Pork Butt (Boston Butt): Pork shoulder
• Instead of Olive Oil: Canola oil
• Instead of Cumin Powder: Ground coriander
• Instead of Mexican Oregano: Regular oregano
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Black Pepper: White pepper
• Instead of Refried Beans: Black beans
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Red Onion: White onion
• Instead of Lime Juice: Bottled lime juice
• Instead of Sea Salt: Kosher salt
• Instead of Avocado: Silken tofu (vegan)
• Instead of Cilantro: Parsley
• Instead of Pineapple Chunks: Mango
• Instead of Hot Sauce: Sriracha

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Dough Hook Attachment
• Bench Scraper
• Plastic Wrap
• Proofing Container
• Baking Sheet
• Parchment Paper
• Oven
• Large Pot or Dutch Oven
• Skillet (Cast Iron)
• Immersion Blender
• Food Processor (optional)
• Sharp Bread Knife or Bread Slicer
• Cutting Board
• Measuring Cups and Spoons
• Kitchen Scale
• Tongs
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Overnight fermentation of the bread dough
• Proper proofing of the rolls for a light crumb
• Baking to achieve a deep, crunchy crust
• Slow simmering of pork for melt‑in‑your‑mouth carnitas
• Shredding pork while still warm to retain juices
• Balancing sweet and acidic notes in the salsa
• Even slicing of the crusty rolls without crushing them

Chef Tips from the Video

• Use a stout or porter for the dough to add subtle chocolate‑like notes.
• Sear the pork until a deep caramel crust forms; this adds umami to the carnitas.
• For an extra crunchy crust, spray the rolls with a light mist of water before baking.
• Blend the salsa with an immersion blender directly in the pot to avoid extra dishes.
• Slice the rolls with a serrated bread knife to keep the crust intact.

Troubleshooting

Storage

Refrigerator: Bread rolls keep 5 days in an airtight container; carnitas and salsa 4 days; avocado cream 2 days.

Freezer: Wrap rolls tightly and freeze up to 3 months; cooked pork freezes 3 months; salsa freezes 2 months.

Room temperature: Store bread in a paper bag for up to 2 days for best crust.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated.
• Cook the carnitas up to 24 hours in advance; reheat gently in its own juices.
• Salsa improves after a few hours; store in the fridge and serve cold or at room temperature.
• Pickled onions can be made up to 3 days ahead for deeper flavor.

Frequently Asked Questions