Original Tortas Ahogadas Recipe Like in Jalisco - Don't Miss Out

Ingredients

• 12 pieces Ripe Tomatoes (washed and quartered)
• 5 pieces Black Peppercorns (whole)
• 1 piece Onion (small, peeled and quartered)
• 4 pieces Garlic Cloves (peeled; 1 for tomato sauce, 3 for spicy sauce)
• 1 tablespoon Dried Oregano (dried Mexican oregano preferred)
• 0.25 tablespoon Ground Cumin (ground)
• 1.5 teaspoons Salt (adjust to taste)
• 2 cups Water (use some of the tomato cooking liquid)
• 50 g Chile de árbol (dried, can substitute with guajillo chilies for milder heat)
• 2 tablespoons Sesame Seeds (Ajonjolí) (toasted lightly)
• 3 tablespoons White Vinegar (any white vinegar works)
• 1 cup Refried Beans (canned or homemade)
• 500 g Carnitas (Pork) (cooked, shredded; can use store‑bought or homemade)
• 4 pieces Bolillo Rolls (split open like a book; can use telera or small baguette rolls)
• 1 piece Lime (cut into wedges for serving)
• 0.5 cup Fried Onions (thinly sliced, quickly fried until golden)

Instructions

1. Cook Tomatoes

   Place the quartered tomatoes in a large pot, cover with water and bring to a boil. Cook until the skins start to split, about 8 minutes.

   Time: PT10M

   Temperature: medium heat

2. Blend Tomato Base

   Transfer the cooked tomatoes (with a cup of the cooking liquid) to the blender. Add 5 whole black peppercorns, the quartered onion, 1 garlic clove, 1 tbsp dried oregano, 0.25 tbsp ground cumin, and 1 tsp salt. Blend until completely smooth.

   Time: PT5M

3. Simmer Tomato Sauce

   Pour the blended mixture back into the pot, add an additional cup of the tomato cooking water, and bring to a gentle boil. Reduce to a simmer and cook for 5 minutes, adjusting salt if needed.

   Time: PT5M

   Temperature: low simmer

4. Prepare Chili Sauce – Boil Chilies

   In a separate saucepan, combine the 50 g dried chile de árbol with enough water to cover them. Bring to a boil and simmer for 5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

5. Toast Sesame Seeds

   While the chilies are softening, heat a dry skillet over medium heat. Add the sesame seeds and toast, stirring constantly, until they turn golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Blend Chili Sauce

   Drain the boiled chilies (reserve the liquid) and place them in the blender. Add the toasted sesame seeds, 3 garlic cloves, 5 whole black peppercorns, 1 tbsp dried oregano, 1 tsp salt, 3 tbsp white vinegar, and enough reserved chili water to help blending. Puree until very smooth.

   Time: PT4M

7. Simmer Chili Sauce

   Return the blended chili mixture to the saucepan, bring to a gentle boil, then lower to a simmer for 5 minutes. Taste and adjust salt or vinegar if needed.

   Time: PT5M

   Temperature: low simmer

8. Warm Carnitas

   If the carnitas are refrigerated, place them in a skillet over medium heat, stirring occasionally, until heated through, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Fry Onions

   Thinly slice a small onion. In the same skillet, add a splash of oil and fry the slices over medium‑high heat until they turn translucent and slightly crisp, about 3 minutes. Set aside.

   Time: PT3M

   Temperature: medium‑high heat

10. Assemble the Tortas Ahogadas

    Split each bolillo roll horizontally without cutting all the way through. Spread a generous layer of refried beans on the bottom half, add a mound of warm carnitas, then drizzle both the tomato broth and the spicy chili sauce over the filling. Top with fried onions and a squeeze of fresh lime juice.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ripe Tomatoes: canned diced tomatoes
• Instead of Black Peppercorns: ground black pepper (use 1/4 tsp)
• Instead of Onion: shallot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Dried Oregano: Italian oregano
• Instead of Ground Cumin: cumin seeds (toasted and ground)
• Instead of Salt: sea salt
• Instead of Chile de árbol: guajillo chilies, chipotle dried
• Instead of Sesame Seeds (Ajonjolí): pumpkin seeds
• Instead of White Vinegar: apple cider vinegar
• Instead of Refried Beans: black beans
• Instead of Carnitas (Pork): shredded chicken, pulled beef
• Instead of Bolillo Rolls: French baguette rolls
• Instead of Fried Onions: raw red onion slices

Equipment Needed

• Large Pot
• Saucepan
• Blender
• Fine Mesh Sieve (optional)
• Skillet
• Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon

Critical Steps — Do Not Skip

• Boiling and softening the tomatoes until the skins split.
• Blending the tomato mixture to a completely smooth consistency.
• Toasting the sesame seeds without burning.
• Balancing the acidity and salt in the chili sauce.
• Ensuring the sandwich is fully drenched (ahogada) just before serving.

Chef Tips from the Video

• Use a mix of ripe and slightly firm tomatoes for a richer broth.
• Toast the sesame seeds until they just start to brown for a nutty aroma.
• For extra crunch, add pickled jalapeño slices on top.

Troubleshooting

Storage

Refrigerator: Sauces keep up to 4 days in airtight containers; carnitas up to 3 days.

Freezer: Freeze sauces in freezer‑safe bags for up to 2 months; carnitas freeze well for 2‑3 months.

Room temperature: Assembled tortas should be eaten immediately; they will become soggy if left at room temperature.

Make-Ahead Tips

• Both the tomato broth and the spicy chili sauce can be prepared 1‑2 days ahead and stored in the refrigerator.
• Reheat sauces gently over low heat to preserve flavor.
• Carnitas can be made ahead and reheated just before assembly.

Frequently Asked Questions