Tortas Ahogadas Mexican Drowned Sandwich

Ingredients

• 2.8 lb Pork Tenderloin (cut into large 2‑inch chunks)
• 2 tsp Salt (for seasoning pork and sauces)
• 1 cup Water (or low‑sodium broth for extra flavor)
• 4 cloves Garlic Cloves (whole, unpeeled)
• 1 large Onion (halved, cut side up for Instant Pot; another onion for sauce)
• 2 leaves Bay Leaves
• 2 pieces Dried Chilies (Guajillo or California) (wipe with a damp paper towel before adding)
• 1 lb Roma Tomatoes (whole, rinsed)
• 1 large Onion (for sauce) (thinly sliced)
• 6 pieces Chile de Árbol (rinsed, stems removed; optional seed removal for less heat)
• 2 cloves Garlic Cloves (for salsa)
• 1 cup Refried Beans (Peruvian style) (smooth, for spreading on bread)
• 1 piece French Baguette (par‑baked) (about 12‑inch, re‑bake before assembling)
• 1 tbsp Olive Oil (for optional broiling crisp)

Instructions

1. Prepare Pork

   Trim any silver skin from the pork tenderloin and cut into large 2‑inch chunks. Sprinkle 2 tsp salt over the pieces and toss to coat evenly.

   Time: PT5M

2. Pressure Cook Pork

   Place the seasoned pork in the Instant Pot. Add 1 cup water (or broth), 4 whole garlic cloves, the halved onion (cut side up), 2 bay leaves, and the whole dried chilies. Seal the lid, set the valve to sealing, and cook on high pressure for 40 minutes. When the timer ends, perform a quick release.

   Time: PT40M

3. Make Tomato‑Onion Sauce

   While the pork cooks, thinly slice a second onion. In a saucepan, bring a pot of water to a boil and add the whole roma tomatoes. Boil 5‑7 minutes until skins split and the tomatoes soften. Transfer the tomatoes to a blender, add about ¼ cup of the pork cooking liquid, a pinch of salt, and blend until smooth. Stir the sauce into the sliced onion in a mixing bowl.

   Time: PT15M

4. Prepare Spicy Salsa

   Rinse the chile de árbol, remove stems, and optionally discard some seeds for less heat. Boil the chilies in a small pot of water for 5 minutes until softened. Transfer to a blender, add ¼ cup pork cooking liquid, 2 garlic cloves, and ½ tsp salt. Blend until a smooth, fiery salsa forms. Taste and adjust salt if needed.

   Time: PT10M

5. Shred Pork and Add Broth

   Open the Instant Pot, remove the pork chunks and shred them with two forks. Return the shredded pork to the pot and stir in the reserved cooking broth to keep the meat moist.

   Time: PT5M

6. Optional: Broil for Crispy Pork

   Spread shredded pork on a baking sheet, drizzle with 1 tbsp olive oil, and broil on high (≈500°F) for 3‑4 minutes until the edges turn golden and crisp.

   Time: PT5M

   Temperature: 500°F

7. Warm the Baguette

   Place the par‑baked French baguette on a baking sheet and bake in a 350°F oven for 5 minutes until the crust is crisp and the interior is warm.

   Time: PT5M

   Temperature: 350°F

8. Assemble the Tortas Ahogadas

   Slice the warmed baguette lengthwise. Spread a thin layer of refried beans on both halves. Pile shredded pork onto the bottom half, add a few dollops of the spicy salsa inside, then ladle generous amounts of the warm tomato‑onion sauce over the entire sandwich, allowing it to soak. Top with raw onion slices if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

9 g