Tortas ahogadas de carne Estilo Guadalajara Jalisco

Ingredients

• 1 kg Pork Shoulder (or Pork Butt) (trim excess fat, cut into 2‑3 large pieces)
• 1 small Red Onion (divided: half for meat broth, half thinly sliced for garnish)
• 3 pieces Bay Leaves (fresh or dried)
• 3 cloves Garlic (peeled, divided for broth, tomato sauce, and spicy sauce)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Vegetable Oil (for searing the pork)
• 3 cups Water (for braising the pork)
• 6 medium Tomatoes (ripe, skin removed after blanching)
• 1 teaspoon Cumin (ground)
• 2 whole Cloves (a pinch, optional)
• 1 teaspoon Oregano (dried)
• 50 grams Dried Chile de Árbol (toasted, seeds removed if less heat desired)
• 50 ml White Vinegar (adds acidity to the spicy sauce)
• 1 cup Refried Beans (canned or homemade, for spreading on the bread)
• 4 pieces Baguette or Bolillos (preferably crusty, slightly sweet; can use bolillos if unavailable)

Instructions

1. Season the Pork

   Pat the pork pieces dry, then sprinkle generously with salt and black pepper on all sides.

   Time: PT5M

2. Sear the Pork

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add the pork pieces and sear until each side is lightly browned, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: Medium‑high

3. Braise the Pork

   Transfer the seared pork to a large pot. Add 3 cups water, the quartered red onion, 2 crushed garlic cloves, and 3 bay leaves. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the meat is fork‑tender, about 45 minutes.

   Time: PT45M

   Temperature: Low simmer

4. Prepare the Tomato Sauce

   While the pork simmers, bring 0.5 L water to a boil in a saucepan. Add the 6 tomatoes and blanch for 2 minutes. Remove, peel, and place in the blender with the remaining garlic clove, a small onion, 1 tsp cumin, 2 whole cloves, 1 tsp oregano, and a pinch of salt. Blend until smooth, return to the saucepan, and simmer 15 minutes until thickened.

   Time: PT22M

   Temperature: Medium

5. Make the Spicy Chile Sauce

   Toast the 50 g dried árbol chilies in a dry skillet over medium heat, stirring constantly, for about 5 minutes until fragrant but not burnt. Add 1 cup water, bring to a boil, and cook 5 minutes. Transfer chilies, 1 small onion, the remaining garlic clove, 50 ml vinegar, and a pinch of salt to the blender; blend until smooth. Strain through a fine mesh strainer to remove skins and seeds.

   Time: PT17M

   Temperature: Medium

6. Shred the Pork and Coat with Tomato Sauce

   Remove the cooked pork from the pot, discard the bay leaves and onion pieces, and shred the meat using two forks. Return the shredded pork to the pot, add a ladleful of the tomato sauce, and stir to coat. Heat for 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Prepare the Bread

   Slice each baguette or bolillo horizontally, leaving a hinge if desired. Lightly toast the cut sides on a dry skillet for 1 minute per side. Spread a generous layer of refried beans on the inside of each half.

   Time: PT5M

   Temperature: Medium

8. Assemble the Torta Ahogada

   Layer the shredded pork over the bean‑spread bread. Ladle warm tomato sauce over the top, letting it soak the bread for a few seconds. Drizzle the spicy chile sauce to taste. Garnish with thin slices of red onion.

   Time: PT5M

Nutrition Facts

Calories

610

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g