TORTAS AHOGADAS

Ingredients

• 6 pieces Large Tomatoes (ripe, for the tomato sauce)
• 50 ml White Vinegar (for pickled onion)
• 60 g Chile de Árbol (dried, for the spicy sauce)
• 2 cups Cooked Beans (pinto or black beans, cooked and drained)
• 300 g Pork Carnitas (pre‑cooked, shredded)
• 1 medium Onion (white or yellow, diced for sauce)
• 3 cloves Garlic (peeled, for sauce)
• 13 pieces Whole Black Peppercorns (whole, for both sauces)
• 7 pieces Whole Cloves (whole, for both sauces)
• 1.5 tsp Dried Oregano (divided between sauces)
• 0.25 tsp Ground Cumin (pinch, for tomato sauce)
• 1 piece Bay Leaf (for the spicy sauce)
• 45 g Unsalted Butter (about 3 tbsp, for frying beans)
• 3 pieces Bolillos (Birotes) (crusty Mexican rolls, preferably firm)
• to taste Salt
• 1 tbsp Vegetable Oil (for sautéing sauce)

Instructions

1. Prepare All Ingredients

   Rinse the tomatoes, pat dry, and set aside whole. Peel and thinly slice the red onion for pickling. Dice the onion and garlic for the sauce. Measure out all spices, beans, butter, and vinegar.

   Time: PT10M

2. Boil Tomatoes and Chile de Árbol

   Place the 6 whole tomatoes and 60 g of dried chile de árbol in a large pot, cover with water, bring to a boil, then simmer for about 15 minutes until the tomatoes are very soft and the chilies have rehydrated.

   Time: PT15M

   Temperature: 100°C

3. Make Pickled Onion

   In a small bowl combine the sliced red onion with 50 ml white vinegar, a pinch of salt, and half a teaspoon of dried oregano. Toss and let sit while you finish the sauces.

   Time: PT5M

4. Blend the Tomato Sauce

   Drain the boiled tomatoes and chilies, reserving the cooking liquid. Transfer them to the blender, add the diced onion, garlic, all whole peppercorns, cloves, oregano, cumin, a pinch of salt, and about ½ cup of the reserved liquid. Blend until completely smooth.

   Time: PT5M

5. Strain and Simmer the Sauce

   Pass the blended mixture through a fine mesh sieve into a saucepan, pressing to extract as much liquid as possible. Add 1 tbsp vegetable oil, bring to a gentle simmer over medium heat, and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: medium heat

6. Divide Into Mild and Spicy Sauces

   Portion the sauce in half. Keep one half as the mild tomato sauce. To the other half, stir in an additional teaspoon of ground dried chile de árbol (or more to taste) and the bay leaf; simmer for 5 more minutes.

   Time: PT5M

   Temperature: medium heat

7. Fry the Beans

   Heat a skillet over medium heat, melt the 45 g butter, then add the 2 cups cooked beans. Fry, stirring occasionally, for 5‑7 minutes until the beans are lightly crisp and coated with butter.

   Time: PT7M

   Temperature: medium heat

8. Toast the Bolillos

   Slice each bolillo horizontally, leaving a hinge if desired. Lightly toast the halves in a 350°F oven for 3‑4 minutes or on a dry skillet until the crust is golden.

   Time: PT5M

   Temperature: 350°F

9. Assemble the Tortas Ahogadas

   Open each toasted bolillo, spread a layer of fried beans, add a generous amount of shredded carnitas, top with pickled onion, and drizzle with either the mild tomato sauce or the spicy chile de árbol sauce (or both). Serve immediately while the bread is still soft from the sauce.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

10 g