Tortas Ahogadas Tipicas DE Guadalajara, Jalisco Con Carnitas Michoacanas

Ingredients

• 5 L Lard (rendered pork fat, traditional for carnitas)
• 2 kg Pork Shoulder (cut into 2‑3 cm cubes)
• 1 kg Pork Ribs (cut into individual ribs)
• 0.5 kg Pork Belly (Buches) (cut into bite‑size pieces)
• 0.5 kg Pork Skin (Cueritos) (cleaned and cut into strips)
• 0.5 kg Pork Feet (Patas) (cleaned, joints separated)
• 250 ml Whole Milk (adds tenderness and flavor)
• 1 head Garlic (peeled and crushed)
• 2 Oranges (quartered, skin on)
• 2 Bay Leaves (whole)
• 1 tsp Whole Black Peppercorns (lightly crushed)
• 4 Whole Cloves (whole)
• 2 tsp Salt (adjust to taste)
• 3 kg Ripe Tomatoes (blanched, peeled and chopped)
• 2 Onion (large, quartered)
• 5 Spicy Chilies (e.g., Serrano or Jalapeño) (cooked, seeded if less heat desired)
• 1 tsp Cumin Seeds (lightly toasted)
• 1 tsp Dried Oregano
• 1 tsp Dried Marjoram
• 1 Lime (juiced)
• 200 g Cooked Small Beans (Frijolitos) (optional, adds body to sauce)
• 6 Bolillos (Mexican Rolls) (crusty, preferably from a Mexican bakery)

Instructions

1. Heat the Lard

   Place the 5 L of lard in the large pot and heat over medium‑high heat until it is shimmering and just beginning to smoke.

   Time: PT10M

2. Sear the Pork Cuts

   Add the pork shoulder, ribs, belly, skin, and feet to the hot lard. Stir constantly for about 15 minutes until the pieces are lightly browned on all sides.

   Time: PT15M

3. Add Aromatics and Liquid

   Stir in the milk, whole garlic head (crushed), orange quarters, bay leaves, peppercorns, cloves, and salt. Mix well.

   Time: PT5M

4. Simmer the Carnitas

   Reduce heat to low, cover partially, and let the mixture simmer gently for 2 hours, stirring every 20 minutes.

   Time: PT2H

5. Add Cueritos and Buches

   With 30 minutes left, add the sliced cueritos (skin) and buches (small pork pieces). Continue simmering until they are tender.

   Time: PT30M

6. Shred the Meat

   Remove the cooked meat from the pot, let it rest 5 minutes, then shred with two forks. Keep the meat warm in a low‑heat pan.

   Time: PT10M

7. Blanch and Peel Tomatoes

   Bring a pot of water to boil, add the tomatoes, and cook 2‑3 minutes until skins split. Transfer to ice water, peel, and chop.

   Time: PT15M

8. Blend the Salsa

   In the blender, combine peeled tomatoes, cooked chilies, onion quarters, garlic cloves, cumin, oregano, marjoram, bay leaves, cloves, pepper, lime juice, a splash of water, and optional cooked beans. Blend until smooth.

   Time: PT10M

9. Cook the Salsa

   Pour the blended mixture into a medium saucepan. Bring to a gentle boil, then reduce to a simmer for 20 minutes, stirring occasionally, until the sauce thickens.

   Time: PT20M

10. Prepare Onion Topping

    Thinly slice the remaining onion, toss with lime juice, a pinch of salt, and a pinch of dried marjoram.

    Time: PT10M

11. Assemble the Tortas Ahogadas

    Slice each bolillo lengthwise, optionally toast lightly. Fill with a generous portion of shredded carnitas, then pour the hot salsa over the sandwich until the bread is soaked. Top with the lime‑marinated onions.

    Time: PT15M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lard: vegetable oil (for a lighter version)
• Instead of Pork Shoulder: pork butt
• Instead of Pork Ribs: pork spare ribs
• Instead of Pork Belly (Buches): pork belly strips
• Instead of Pork Skin (Cueritos): pork cracklings
• Instead of Pork Feet (Patas): pork trotters
• Instead of Whole Milk: half‑and‑half
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Oranges: orange juice (2 tbsp)
• Instead of Bay Leaves: dried thyme (1 tsp)
• Instead of Whole Black Peppercorns: ground black pepper (½ tsp)
• Instead of Whole Cloves: ground cloves (¼ tsp)
• Instead of Salt: sea salt
• Instead of Ripe Tomatoes: canned crushed tomatoes (2 cans)
• Instead of Onion: white onion
• Instead of Spicy Chilies (e.g., Serrano or Jalapeño): chipotle in adobo (2 tbsp)
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Dried Marjoram: fresh marjoram (1 tsp)
• Instead of Lime: lime juice (2 tbsp)
• Instead of Cooked Small Beans (Frijolitos): black beans
• Instead of Bolillos (Mexican Rolls): French baguette rolls

Equipment Needed

• Large Heavy‑Bottom Pot (Dutch oven)
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Blender or Immersion Blender
• Medium Saucepan
• Ladle
• Measuring Cups and Spoons
• Tongs (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Heating the lard to the correct temperature without burning
• Searing all pork cuts to develop flavor
• Long, gentle simmer for tender carnitas
• Adding cueritos and buches at the right time to keep them soft
• Blending the salsa while hot (use caution)
• Cooking the salsa to the proper thickness
• Ensuring the torta is fully “ahogada” (soaked) before serving

Chef Tips from the Video

• Use fresh oranges from a local market for the brightest citrus aroma.
• Add a splash of tequila (1 tbsp) to the simmering carnitas for an authentic Guadalajara twist.
• For extra crunch, reserve a small amount of rendered pork cracklings and sprinkle on top before serving.

Troubleshooting

Storage

Refrigerator: Store carnitas and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze cooked carnitas in freezer‑safe bags for up to 2 months; sauce freezes well for 3 months.

Room temperature: Assembled tortas are best eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the carnitas a day ahead; reheat gently in the same lard before serving.
• Salsa improves after resting; store in the fridge and reheat before assembling.
• Slice onions and toss with lime up to 4 hours ahead; keep covered.

Frequently Asked Questions