Pati Jinich - Guadalajara's Iconic Tortas Ahogadas (Drowned Tortas)

Ingredients

• 4 pieces Birote Rolls (Traditional Mexican birote rolls; sturdy enough to hold sauces)
• 4 tablespoons Mayonnaise (Spread on both halves of the roll)
• 2 pounds Pork Shoulder (Boston Butt) (Trimmed and cut into 2‑inch chunks)
• 1 cup Orange Juice (Freshly squeezed)
• 4 pieces Garlic Cloves (Minced)
• 2 pieces Bay Leaf
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 cups Water (For braising the pork)
• 6 pieces Chile de Árbol (Dried) (Toasted lightly before blending)
• 2 tablespoons White Vinegar
• 4 medium Tomatoes (Ripe, core removed)
• 1 small White Onion (Quartered for the cold sauce)
• 1/4 cup Cilantro (Chopped; some for sauce, some for topping)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 tablespoon Olive Oil (For heating the hot tomato sauce)

Instructions

1. Cook the Carnitas

   Place pork chunks in a large Dutch oven, add orange juice, minced garlic, bay leaves, salt, pepper, and water. Bring to a boil, then reduce to a gentle simmer, uncovered, for about 2 hours or until the meat is fork‑tender and easily shreds.

   Time: PT2H

   Temperature: Medium heat (simmer)

2. Prepare Chile de Árbol Salsa

   Toast the dried chiles de árbol in a dry skillet for 30 seconds, then soak them in hot water for 10 minutes. Drain and blend with a clove of garlic, white vinegar, a pinch of salt, and enough water to reach a pourable consistency.

   Time: PT15M

3. Make Cold Tomato Sauce

   Combine tomatoes, quartered onion, half of the chopped cilantro, lime juice, and 1 tsp salt in a blender. Blend until smooth, then chill in the refrigerator.

   Time: PT10M

4. Heat Tomato Sauce

   Heat olive oil in a skillet over medium‑high heat, add the chilled tomato sauce, and simmer for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium‑high heat

5. Prepare the Birote Rolls

   Slice each birote roll horizontally, leaving a hinge if you like, and spread a thin layer of mayonnaise on both cut sides.

   Time: PT5M

6. Assemble the Sandwich

   Fill each roll with a generous handful of shredded carnitas, then top with chopped cilantro and thinly sliced raw onion.

   Time: PT5M

7. Drown the Torta

   First, pour the spicy chile de árbol salsa over the sandwich, followed by the cold tomato sauce, and finally the hot tomato sauce. Let the bread soak briefly but retain enough structure to bite into.

   Time: PT5M

   Temperature: Hot (from the warm sauce)

8. Serve

   Place the drenched tortas on a serving plate, garnish with extra cilantro if desired, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g