Pati Jinich - How to Make Tortas Ahogadas (or Drowned Tortas)

Ingredients

• 1.5 lb Roma Tomatoes (ripe, for both sauces)
• 4 cloves Garlic Cloves (peeled; 1 for mild sauce, 3 for spicy salsa)
• 0.75 cup White Onion (finely chopped; ¼ cup for mild sauce, ½ cup for spicy salsa)
• 0.5 tsp Dried Marjoram
• 1 tsp Dried Oregano
• 1 tsp Salt
• 2 tbsp Vegetable Oil (for sautéing sauces)
• 2 cup Chicken Broth (low‑sodium, creates thin sauce)
• 8 whole Chiles de Árbol (toasted until fragrant; seeds left for heat)
• 0.25 tsp Ground Cumin
• 2 tbsp White Distilled Vinegar
• 1.5 lb Carnitas (shredded pork) (pre‑cooked, caramelized)
• 2 pieces Bolillo Rolls (crusty Mexican rolls, split lengthwise)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Prepare Mild Tomato Sauce

   Core and quarter the Roma tomatoes, peel the garlic clove, and roughly chop ¼ cup of white onion. Add tomatoes, garlic, onion, dried marjoram, oregano, and ½ tsp salt to the blender and puree until completely smooth.

   Time: PT10M

2. Cook Mild Tomato Sauce

   Heat 1 tbsp oil in a large skillet over medium heat. Carefully add the pureed sauce (it may splatter). Stir for a minute, then pour in 2 cups chicken broth. Bring to a gentle simmer and cook 15 minutes, stirring occasionally, until the sauce is thin and flavors meld.

   Time: PT15M

   Temperature: medium heat

3. Toast Chiles de Árbol

   Place the whole chiles de árbol in a dry small skillet over high heat. Toast, shaking the pan, for 3‑5 minutes until they darken and become fragrant but not burnt. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: high heat

4. Simmer Tomatoes and Garlic for Spicy Salsa

   In the same skillet, add 4 whole ripe tomatoes and 3 peeled garlic cloves. Cover with water, bring to a simmer, and cook 10 minutes until the tomatoes are soft and the garlic is tender.

   Time: PT10M

   Temperature: medium heat

5. Blend Spicy Salsa

   Transfer the cooked tomatoes, garlic, toasted chiles, ¼ tsp ground cumin, 2 tbsp white distilled vinegar, ½ tsp salt, and ½ cup chopped white onion to the blender. Puree until smooth.

   Time: PT5M

6. Cook Spicy Salsa

   Heat 1 tbsp oil in the skillet over medium heat. Add the pureed spicy salsa and simmer 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium heat

7. Warm Carnitas

   In a separate pan, gently reheat the shredded carnitas over medium heat for about 5 minutes, stirring until heated through.

   Time: PT5M

   Temperature: medium heat

8. Toast Bolillo Rolls

   Preheat the oven to 200°C. Place split bolillo rolls on a baking sheet and toast 5 minutes until the interior is lightly crisp.

   Time: PT5M

   Temperature: 200°C

9. Assemble and Drown the Tortas

   Fill each toasted bolillo with a generous portion of warm carnitas. Ladle the mild tomato broth over the sandwich, then pour the spicy chile de árbol salsa on top. Serve immediately with lime wedges.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

5g

Ingredient Substitutions

• Instead of Roma Tomatoes: vine‑ripe tomatoes
• Instead of Garlic Cloves: garlic powder (½ tsp)
• Instead of White Onion: yellow onion
• Instead of Dried Marjoram: extra oregano
• Instead of Dried Oregano: Mexican oregano
• Instead of Salt: sea salt
• Instead of Vegetable Oil: olive oil
• Instead of Chicken Broth: vegetable broth
• Instead of Chiles de Árbol: guajillo chilies (less smoky), chipotle powder (¼ tsp)
• Instead of Ground Cumin: cumin seeds (ground)
• Instead of White Distilled Vinegar: apple cider vinegar (1 tbsp), lime juice (1 tbsp)
• Instead of Carnitas (shredded pork): slow‑cooked pulled pork
• Instead of Bolillo Rolls: telera rolls, crusty baguette
• Instead of Lime Wedges: lemon wedges

Equipment Needed

• Blender or Food Processor
• Large Skillet or Saucepan
• Small Skillet
• Baking Sheet
• Oven
• Knife
• Cutting Board
• Wooden Spoon
• Tongs (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Puree both tomato sauces until completely smooth.
• Toast chiles de árbol until fragrant but not burnt.
• Simmer the mild tomato sauce with chicken broth to achieve a thin, broth‑like consistency.
• Simmer the spicy salsa briefly after adding oil to meld flavors.
• Assemble the torta and immediately drown it in both sauces.

Chef Tips from the Video

• For extra smoky flavor, char the tomatoes briefly under a broiler before blending the spicy salsa.
• Add a pinch of smoked paprika to the mild sauce for subtle depth without heat.
• Use a high‑quality, low‑sodium chicken broth to control salt levels.

Troubleshooting

Storage

Refrigerator: Sauces keep 3‑4 days in airtight containers; carnitas 3 days; assembled tortas best eaten immediately.

Freezer: Both sauces freeze well for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Assembled tortas should be consumed within 1 hour at room temperature.

Make-Ahead Tips

• Both the mild tomato broth and the spicy salsa can be prepared a day ahead and stored refrigerated.
• Reheat sauces gently over low heat to preserve flavor.
• Carnitas can be made ahead and reheated; keep them moist with a splash of broth.

Frequently Asked Questions