Torta ahogada (“drowned” sandwich) featured at Portland restaurant

Ingredients

• 4 pieces Bolillo Rolls (Traditional Mexican sandwich roll; can use birote if available)
• 2 lb Pork Shoulder (Trim excess fat; cut into 2‑inch cubes for even cooking)
• 2 tsp Salt (Season pork before searing)
• 1 tsp Black Pepper (Freshly ground preferred)
• 1 whole Orange (Juice only; zest optional for extra aroma)
• 4 pieces Garlic Cloves (Minced; 2 for carnitas, 2 for sauce)
• 2 pieces Bay Leaf (Adds depth to carnitas broth)
• 2 cup Chicken Stock (Homemade from pollo pibil or low‑sodium store‑bought)
• 4 pieces Dried Guajillo Chilies (Stemmed, seeded, rehydrated)
• 2 pieces Dried De Árbol Chilies (Very hot; adjust to taste)
• 1/4 cup White Vinegar (Provides tanginess for the sauce)
• 1 tsp Salt (For the sauce)
• 1 small Red Onion (Thinly sliced for the salad)
• 1 piece Habanero Pepper (Finely diced; wear gloves)
• 1 tsp Mexican Oregano (Adds authentic flavor to the salad)
• 2 pieces Lime (Juiced for the salad; zest optional)
• 1/2 cup Fresh Cilantro (Chopped; adds freshness and crunch)
• 1 piece Avocado (Optional slice for extra creaminess)

Instructions

1. Season and Sear the Pork

   Pat the pork shoulder cubes dry, then toss with 2 tsp salt and 1 tsp black pepper. Heat a tablespoon of oil in the Dutch oven over medium‑high heat and sear the pork in batches until browned on all sides.

   Time: PT15M

2. Add Aromatics and Liquid

   Add the minced 2 garlic cloves, bay leaves, and the juice of one orange (reserve zest if desired). Pour in 2 cups chicken stock, bring to a simmer, then reduce heat to low.

   Time: PT5M

3. Simmer the Carnitas

   Cover the pot and let the pork cook gently for 2 hours, or until the meat is fork‑tender and easily shreds. Stir occasionally and add a little water if needed.

   Time: PT2H

4. Shred the Pork

   Remove the pork pieces, discard bay leaves, and shred the meat with two forks. Return shredded pork to the pot and let it sit in the remaining broth to stay moist.

   Time: PT10M

5. Rehydrate Chilies for Sauce

   Place the guajillo and de árbol chilies in a bowl, cover with hot water, and let soak for 15 minutes until softened.

   Time: PT15M

6. Blend Ahogada Sauce

   Drain the chilies and transfer to a blender with 1/4 cup white vinegar, 2 minced garlic cloves, 1 tsp salt, and 1 cup of the pork cooking broth. Blend until smooth.

   Time: PT5M

7. Simmer Sauce

   Pour the blended sauce back into the pot, bring to a gentle boil, then reduce to a low simmer for 10 minutes to meld flavors.

   Time: PT10M

8. Prepare Onion‑Habanero‑Lime Salad

   Thinly slice the red onion and finely dice the habanero (wear gloves). In a mixing bowl, combine onion, habanero, juice of 2 limes, 1 tsp Mexican oregano, and chopped cilantro. Toss gently.

   Time: PT5M

9. Warm the Bolillo Rolls

   Slice each bolillo horizontally, leaving a hinge if desired. Lightly toast the interior sides on a skillet for 1‑2 minutes until just crisp.

   Time: PT5M

10. Assemble the Torta Ahogada

    Layer a generous mound of shredded carnitas inside each roll, top with the onion‑habanero‑lime salad, and drizzle liberally with the hot ahogada sauce. Add avocado slices if using.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g