Torta Ahogada with Roasted Pork, Pickled Onions, & More

Ingredients

• 3 pounds Pork Shoulder (trimmed, cut into 2‑inch cubes)
• 3 tablespoons Achiote Paste (store‑bought, preferably pure annatto paste)
• 1/2 cup Fresh Orange Juice (preferably from sweet Florida oranges)
• 1/4 cup Lime Juice (about 2 limes, freshly squeezed)
• 4 pieces Garlic Cloves (peeled and minced)
• 1 large White Onion (quartered, half for marinade, half for pickled onions)
• 2 teaspoons Salt (kosher or sea salt)
• 1 teaspoon Dried Oregano (Mexican oregano preferred)
• 4 large sheets Banana Leaves (frozen, thawed and rinsed; trimmed to fit pork bundle)
• 1 roll Aluminum Foil (for wrapping banana leaves)
• 1 cup Beer (light lager, adds moisture)
• 4 pieces Telera Rolls (soft Mexican sandwich rolls)
• 1 large Ripe Avocado (sliced)
• 1/4 cup Fresh Cilantro (chopped)
• 1 piece Jalapeño Pepper (thinly sliced, seeds optional)
• 2 tablespoons Mayonnaise (optional, for spreading inside roll)
• 2 tablespoons Heavy Cream (adds richness to consommé)
• 4 medium Ripe Tomatoes (chopped for consommé)
• 3 whole Guajillo Chilies (seeds removed, rehydrated)
• 2 pieces Bay Leaves
• 2 tablespoons White Vinegar (for pickled onions)
• 4 cups Water (for rehydrating chilies and broth base)

Instructions

1. Prepare Pork and Marinade

   Cut the pork shoulder into 2‑inch cubes. In a large mixing bowl combine achiote paste, orange juice, lime juice, minced garlic, quartered onion, salt, and oregano. Add the pork pieces and toss to coat thoroughly.

   Time: PT15M

2. Marinate at Room Temperature

   Cover the bowl with plastic wrap and let the pork sit on the counter until it reaches room temperature, about 20 minutes.

   Time: PT20M

3. Wrap in Banana Leaves and Foil

   Lay out four banana leaf sheets, overlapping to form a large parcel. Place the marinated pork in the center, add a few strips of orange peel and a splash of beer for moisture. Fold the leaves in a criss‑cross pattern, poke a few holes to vent, then tightly wrap the whole bundle in aluminum foil.

   Time: PT10M

4. Slow‑Cook the Pork

   Preheat the oven to 300°F (150°C). Place the wrapped pork on a baking sheet and bake for 4 hours, then uncover and bake an additional 30 minutes to develop a slight crust.

   Time: PT4H30M

   Temperature: 300°F

5. Prepare Pickled Onions

   Thinly slice the remaining half of the white onion. In a small bowl combine the onion slices with lime juice, white vinegar, and a pinch of salt. Let sit for at least 15 minutes.

   Time: PT15M

6. Make the Consommé (Tomato Broth)

   In a saucepan, combine chopped tomatoes, rehydrated guajillo chilies, bay leaves, and 4 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. Add a splash of heavy cream and season with salt.

   Time: PT30M

   Temperature: simmer

7. Reduce the Consommé

   Using the blender, puree the tomato‑chili mixture until smooth. Return to the saucepan and reduce over medium heat until the broth thickens slightly, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

8. Shred the Pork

   Remove the pork from the banana leaves and foil. Using two forks, shred the meat, discarding any excess fat or bone. Return the shredded pork to the saucepan and toss with a ladle of the hot consommé to keep it moist.

   Time: PT10M

9. Assemble the Torta

   Slice each telera roll horizontally, leaving a hinge. Lightly toast the inside on a hot skillet for 1 minute. Spread a thin layer of mayonnaise (optional). Layer shredded pork, avocado slices, pickled onions, jalapeño rings, and chopped cilantro.

   Time: PT10M

10. Drown the Sandwich

    Place the assembled torta in a shallow dish and pour generous amounts of the hot consommé over it until the bread is fully soaked. Serve immediately with extra broth on the side.

    Time: PT5M

    Temperature: hot

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

8g