Salsa Para Tortas Ahogadas ❝ LA Original ❞ Sauce For Tortas Ahogadas Original -tortas Ahogadas Gdl

Ingredients

• 2 kg Tomatoes (ripe, washed and quartered)
• 1.5 medium Onion (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 6 pieces Bay Leaves (whole, for simmering)
• 1 tablespoon Oregano (dried, can use marjoram)
• 5 pieces Whole Cloves (whole spice cloves)
• 0.5 teaspoon Ground Cumin (ground)
• 2 large teaspoons Grain Salt (approximately 30‑40 g)
• 1 cup Water (for blending, plus extra from boiling tomatoes)

Instructions

1. Prep Aromatics

   Peel and roughly chop the onion, peel the garlic cloves, and set aside.

   Time: PT5M

2. Boil Tomatoes with Bay Leaves

   Place the quartered tomatoes and bay leaves in a large pot, cover with water and bring to a boil. Cook for 7 minutes until the skins start to split.

   Time: PT7M

   Temperature: 100°C

3. Transfer to Blender

   Using a ladle, scoop the boiled tomatoes and the cooking water (but discard the bay leaves) into the blender.

   Time: PT2M

4. Add Remaining Ingredients

   Add the chopped onion, garlic, oregano, whole cloves, ground cumin, grain salt, and 1 cup of water to the blender.

   Time: PT1M

5. Blend to Smooth

   Blend on high for 1 minute until the mixture is smooth and uniform. Do not strain.

   Time: PT1M

6. Serve or Store

   Use the sauce immediately with tortas ahogadas, tacos, or other Mexican snacks, or let it cool and store as described.

   Time: PT0M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

10 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: Canned crushed tomatoes (1.5 kg)
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Oregano: Mexican oregano, Marjoram
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Ground Cumin: Cumin seeds (½ tsp, toasted)
• Instead of Grain Salt: Kosher salt, Sea salt
• Instead of Water: Vegetable broth (for richer flavor)

Equipment Needed

• Large Pot
• Blender
• Knife
• Cutting Board
• Measuring Spoons
• Ladle or Slotted Spoon (optional)
• Container with Lid (optional)

Critical Steps — Do Not Skip

• Boiling the tomatoes with bay leaves for the correct 7 minutes.
• Blending the sauce for a full minute to achieve a smooth texture.
• Do not strain the sauce; the pulp adds body and flavor.

Chef Tips from the Video

• Use fully ripe, juicy tomatoes for the brightest flavor.
• If you prefer a smoother texture, briefly sauté the onions and garlic before adding them to the blender.
• To remove tomato skins easily, blanch the tomatoes for 30 seconds, shock in ice water, and peel before boiling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portioned bags for up to 2 months; thaw in refrigerator before use.

Room temperature: Not recommended; sauce may spoil quickly at room temperature.

Make-Ahead Tips

• The sauce can be made a day ahead; keep it refrigerated and bring to room temperature before serving.
• Freeze individual portions and reheat gently on the stovetop, adding a splash of water if needed.

Frequently Asked Questions