Cómo hacer las mejores Tortas Ahogadas

Ingredients

• 1.5 kg Pork Shoulder (or back/leg) (cut into medium‑sized chunks, dry‑pat before cooking)
• 750 g Pork Lard (rendered, used for frying the meat)
• 1 head Garlic (peeled, cloves separated for carnitas and sauces)
• 1 piece Small Onion (whole, added to carnitas pot)
• 15 g Coarse Salt (Grain Salt) (about 1 tablespoon)
• 180 ml Cola Soft Drink (3/4 cup, adds color and sweetness)
• 60 ml Beer (light) (1/4 cup, optional for extra flavor)
• 1.5 L Water (for simmering carnitas)
• 1 bundle Herb Bundle (Bay leaf, Marjoram, Thyme) (tied with cotton thread)
• 6 pieces Cloves (Whole) (added to carnitas pot)
• 1 kg Tomatoes (Roma or Saladette) (about 11 ripe red tomatoes)
• 1 large piece Garlic Clove (for sauce) (peeled)
• 11 pieces Black Peppercorns (3 for sweet sauce, 8 for spicy sauce)
• 1 piece Onion (for sauce) (medium, peeled)
• 210 g Tomato Puree (seasoned) (one small box)
• 0.25 tsp Cumin (ground) (¼ teaspoon)
• 1 tbsp Marjoram (dried) (or oregano if unavailable)
• 50 g Dried Arbol Chilies (toasted, gives heat)
• 0.5 tsp Sesame Seeds (toasted) (lightly toasted)
• 3 large pieces Garlic Cloves (for spicy sauce) (peeled)
• 40 ml White Vinegar (≈4 tbsp, can substitute apple or pineapple vinegar)
• 2 cups Refried Beans (cooked) (pinto or black beans, cooked and mashed)
• 2 tbsp Vegetable Oil (combined with pork lard for beans)
• 10 pieces Bolillos (or Teleras) (crusty Mexican rolls, sliced horizontally)
• 5 pieces Radishes (thinly sliced, optional garnish)
• 1 piece Lime (cut into wedges for serving)

Instructions

1. Render Lard and Sear Pork

   Heat the 750 g of pork lard in a large heavy‑bottom pot over high heat until shimmering. Working quickly, add the pork pieces in batches, stirring constantly to avoid splatter, and sear until the surface is lightly browned and the liquid has mostly evaporated.

   Time: PT15M

   Temperature: high

2. Add Aromatics and Water

   Add the whole small onion, the herb bundle tied with cotton thread, 6 whole cloves, and 1 Tbsp coarse salt. Stir briefly, then pour in 1.5 L of water. Bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

3. Simmer Carnitas

   Reduce heat to medium‑low, cover partially, and let the pork simmer for about 1 hour 30 minutes, stirring every 15 minutes so the meat stays moist and the flavors meld.

   Time: PT1H30M

   Temperature: medium‑low

4. Add Cola and Beer

   Stir in 180 ml of cola and 60 ml of light beer. Continue to simmer for another 15 minutes on medium heat, allowing the sugars to caramelize and the meat to acquire a deep mahogany hue.

   Time: PT15M

   Temperature: medium

5. Prepare Sweet Tomato Sauce – Boil Tomatoes

   Place the 1 kg of tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Cook until the skins split, about 15 minutes.

   Time: PT15M

   Temperature: high

6. Blend Sweet Sauce Ingredients

   Drain the tomatoes, let them cool 10 minutes, then transfer to a blender with 1 large garlic clove, 3 peppercorns, the sauce onion, the 210 g tomato puree, 1 tsp salt, ¼ tsp cumin, and 1 Tbsp marjoram. Add 1 cup of the hot tomato cooking water and blend until smooth (about 3 minutes).

   Time: PT5M

7. Simmer Sweet Sauce

   Pour the blended sauce back into the saucepan, add an additional 2 cups of the reserved tomato water (adjust to desired thickness), bring to a boil, then reduce to low heat and simmer for 5 minutes, adjusting salt if needed.

   Time: PT5M

   Temperature: low

8. Prepare Spicy Chili Sauce – Soak Chilies

   In a small pot, bring 3 cups of water to a boil. Add the 50 g of dried arbol chilies, boil for 5 minutes, then turn off the heat and let them soak for 10 minutes.

   Time: PT15M

   Temperature: high

9. Toast Sesame Seeds

   While the chilies soak, toast ½ tsp sesame seeds in a dry skillet over medium heat for about 2 minutes, stirring constantly until golden and fragrant.

   Time: PT2M

   Temperature: medium

10. Blend Spicy Sauce

    Drain the chilies (reserve the soaking water). In the blender, combine the softened chilies, 3 large garlic cloves, 8 peppercorns, 4 whole cloves, 1 Tbsp salt, 1 tsp marjoram, 40 ml white vinegar, the toasted sesame seeds, and 1 cup of the chili soaking water. Blend until smooth (about 3 minutes).

    Time: PT5M

11. Simmer Spicy Sauce

    Transfer the blended mixture to a saucepan, bring to a gentle boil, then lower to a simmer for 5 minutes. Adjust seasoning with additional salt or vinegar if desired.

    Time: PT5M

    Temperature: low

12. Prepare Refried Beans

    In a skillet, melt 2 Tbsp of pork lard with 2 Tbsp vegetable oil over medium heat. Add the 2 cups cooked beans, mash with a spoon, and fry, stirring, until the beans are thick, glossy, and slightly crisp, about 10 minutes.

    Time: PT10M

    Temperature: medium

13. Pickle Onion

    Thinly slice the small red (or white) onion. In a bowl combine 1 Tbsp white vinegar, 3 Tbsp water, ¼ tsp salt, and ¼ tsp marjoram. Toss the onion slices in the mixture and let sit for at least 30 minutes (can be prepared earlier).

    Time: PT5M

14. Assemble the Tortas

    Slice each bolillo horizontally, leaving a hinge. Spread a generous layer of refried beans on the bottom half, add a handful of shredded carnitas, then ladle hot sweet tomato sauce over the meat, followed by the desired amount of spicy chili sauce. Top with pickled onions, sliced radishes, and a squeeze of lime. Serve immediately while the sauces are still hot.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

55 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Shoulder (or back/leg): Pork Loin, Pork Leg
• Instead of Pork Lard: Vegetable shortening, Butter
• Instead of Coarse Salt (Grain Salt): Kosher Salt
• Instead of Cola Soft Drink: Cola syrup diluted with water
• Instead of Beer (light): Chicken broth
• Instead of Herb Bundle (Bay leaf, Marjoram, Thyme): Italian seasoning
• Instead of Tomatoes (Roma or Saladette): Canned whole tomatoes
• Instead of Black Peppercorns: Ground black pepper (use less)
• Instead of Tomato Puree (seasoned): Tomato sauce
• Instead of Cumin (ground): Coriander
• Instead of Marjoram (dried): Oregano
• Instead of Dried Arbol Chilies: Dried Guajillo chilies (less heat)
• Instead of Sesame Seeds (toasted): Pumpkin seeds
• Instead of White Vinegar: Apple cider vinegar
• Instead of Refried Beans (cooked): Refried black beans
• Instead of Vegetable Oil: Canola oil
• Instead of Bolillos (or Teleras): French baguette rolls

Equipment Needed

• Large Heavy‑Bottom Pot
• Medium Saucepan
• Blender (or immersion blender)
• Fine Mesh Sieve
• Wooden Spoon
• Tongs
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Kitchen Twine or Cotton Thread
• Ladle
• Paper Towels
• Serving Plate
• Heat‑Resistant Gloves (optional)

Critical Steps — Do Not Skip

• Sear pork in rendered lard
• Simmer carnitas for 1.5 hours
• Add cola and beer for color and sweetness
• Blend sweet tomato sauce until smooth
• Blend spicy arbol‑chili sauce
• Strain sauces if desired for texture
• Assemble tortas while sauces are hot

Chef Tips from the Video

• Use pork shoulder with a good amount of marbling for juicier carnitas
• Tie the herb bundle tightly so it can be removed easily after cooking
• For extra depth, add a pinch of smoked paprika to the sweet tomato sauce
• Toast the arbol chilies lightly before soaking for a smoky flavor

Troubleshooting

Storage

Refrigerator: Store carnitas, both sauces, and refried beans in airtight containers for up to 3 days.

Freezer: Freeze carnitas in a single layer, covered, for up to 2 months. Thaw and reheat before assembling.

Room temperature: Bread stays fresh at room temperature for 1–2 days; keep in a paper bag.

Make-Ahead Tips

• Both the sweet tomato sauce and the spicy chili sauce improve after resting for a few hours; make them a day ahead and reheat gently
• Pickled onions can be prepared up to 24 hours in advance
• Carnitas can be cooked the night before and reheated in the same broth to retain moisture

Frequently Asked Questions