How To Make Tortas Ahogadas

Ingredients

• 3 pounds Pork Loin (cut into large chunks)
• 6 pieces Bolillo Bread (fresh, crusty rolls)
• 1 pound Lard (rendered, for frying)
• 1 cup Evaporated Milk (full‑fat)
• 1 whole Orange (washed, juiced with peel left in pot)
• 1 small White Onion (half for carnitas, half for sauces)
• 12 pieces Garlic Cloves (peeled, divided for sauces)
• 12 pieces Bay Leaves (crushed before adding)
• 1 small Cinnamon Stick (broken in half)
• 8 pieces Roma Tomatoes (halved for tomato sauce)
• 20 pieces Chile de Árbol (dried, very spicy)
• 0.25 cup White Vinegar (for salsa de árbol)
• 0.5 cup Mexican Coke (room temperature)
• 0.25 teaspoon Cumin (ground)
• 1 tablespoon Oregano (plus 1 tsp for salsa)
• 0.25 teaspoon Whole Black Pepper (crushed)
• 6 pieces Whole Cloves (for sauces)
• 0.5 cup Pickled Onions (optional, for topping)
• 1 whole Avocado (sliced)
• 1 cup Refried Beans (canned or homemade)
• 4 pieces Radishes (sliced for side)
• 1 whole Lime (cut into wedges for serving)
• 2 tablespoons Butter (for toasting bread)
• 1 tablespoon Vegetable Oil (for frying tomato sauce)
• to taste Salt (for seasoning meat and sauces)
• 2 cups Water (for initial simmer)
• 0.5 cup Water (for salsa blending)
• 0.5 cup Water (for tomato sauce blending)

Instructions

1. Season Meat and Prep Onion

   Pat the pork loin chunks dry, sprinkle generously with salt, and set aside. Cut the white onion into quarters; reserve half for the carnitas and half for the sauces.

   Time: PT10M

2. Melt Lard and Begin Cooking

   Place the large pot over medium‑high heat, add the pound of lard and let it melt completely. Add the reserved onion quarter and 2 garlic cloves, then add the pork chunks, bay leaves, crushed cinnamon, and 1 tablespoon oregano.

   Time: PT10M

3. Add Water and Bring to Simmer

   Pour in 2 cups of water, stir, and increase heat until the mixture reaches a gentle boil.

   Time: PT5M

4. Simmer Low for One Hour

   Reduce heat to low, cover partially, and let the pork simmer for 60 minutes, stirring occasionally to prevent sticking.

   Time: PT1H

5. Add Orange, Coke, and Evaporated Milk

   Squeeze the juice of the whole orange (including the peel) into the pot, then stir in ½ cup Mexican Coke and 1 cup evaporated milk. Continue cooking on low for 90 minutes, or until the meat is golden and tender.

   Time: PT1H30M

6. Prepare Salsa de Árbol – Boil Aromatics

   In a small pot, combine ½ cup water, the remaining onion quarter, 3 garlic cloves, and the 20 chile de árbol. Bring to a boil, then remove from heat and let cool.

   Time: PT5M

7. Blend Salsa de Árbol

   Transfer the boiled mixture to a blender. Add ¼ cup white vinegar, 1 tsp oregano, 1 tsp salt, ¼ tsp cumin, ¼ tsp whole black pepper, and 6 whole cloves. Blend with ½ cup water until smooth.

   Time: PT5M

8. Simmer Salsa de Árbol

   Pour the blended salsa back into the small pot, bring to a gentle simmer and cook for 5 minutes. Adjust salt if needed.

   Time: PT5M

9. Blend Tomato Sauce

   In the blender, combine the halved roma tomatoes, the remaining onion piece, 3 garlic cloves, 1 tsp salt, ¼ tsp cumin, ¼ tsp whole black pepper, 6 whole cloves, and ½ cup water. Blend until smooth.

   Time: PT10M

10. Fry Tomato Sauce

    Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add the blended tomato sauce, stir in 1 tsp oregano, and let it come to a simmer. Cook for 5 minutes, then set aside.

    Time: PT5M

11. Shred/Chunk Carnitas

    Remove the cooked pork from the pot, let it rest briefly, then shred or cut into bite‑size pieces using two forks or a knife.

    Time: PT10M

12. Toast Bolillo Rolls

    Slice each bolillo roll horizontally. Lightly butter the cut sides and toast them in a skillet until golden.

    Time: PT5M

13. Assemble the Tortas

    Dip the toasted roll lightly in the tomato sauce, spread a layer of refried beans on the bottom, add a generous pile of carnitas, top with avocado slices, drizzle salsa de árbol, add pickled onions, and finish with another drizzle of tomato sauce. Serve with sliced radishes and lime wedges on the side.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

35g

Carbohydrates

80g

Fat

35g

Fiber

5g

Ingredient Substitutions

• Instead of Pork Loin: Pork Shoulder
• Instead of Bolillo Bread: French Baguette rolls
• Instead of Lard: Vegetable oil
• Instead of Evaporated Milk: Heavy cream diluted 1:1 with water
• Instead of Orange: Lime juice (will change flavor)
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Bay Leaves: None
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Roma Tomatoes: Canned diced tomatoes
• Instead of Chile de Árbol: Dried red chilies
• Instead of White Vinegar: Apple cider vinegar
• Instead of Mexican Coke: Cola
• Instead of Cumin: Ground coriander
• Instead of Oregano: Mexican oregano
• Instead of Whole Black Pepper: Ground black pepper
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Pickled Onions: Red onion slices with lime
• Instead of Avocado: Guacamole
• Instead of Refried Beans: Black beans
• Instead of Radishes: Jicama sticks
• Instead of Lime: Lemon
• Instead of Butter: Margarine
• Instead of Vegetable Oil: Lard
• Instead of Salt: Sea salt
• Instead of Water: Broth
• Instead of Water: Broth
• Instead of Water: Broth

Equipment Needed

• Large Pot
• Skillet
• Blender
• Cutting Board
• Chef Knife
• Wooden Spoon or Spatula
• Small Bowl
• Plate
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Season meat generously with salt
• Melt lard fully before adding meat
• Add orange juice, Mexican Coke and evaporated milk and cook until golden
• Shred the carnitas to the right texture
• Assemble the torta without making the bread soggy

Chef Tips from the Video

• Using Mexican Coke adds a subtle caramel flavor that traditional soda lacks.
• The orange peel adds a bright citrus note that balances the richness of the pork.
• For extra crunch, spread the shredded carnitas on a hot skillet for a few minutes before assembling.

Troubleshooting

Storage

Refrigerator: Store cooked carnitas, both sauces, and sliced avocado separately in airtight containers for up to 3 days.

Freezer: Freeze the cooked carnitas in a zip‑top bag for up to 2 months; thaw before reheating.

Room temperature: Assembled tortas are best eaten immediately; if left out, consume within 2 hours.

Make-Ahead Tips

• Cook the carnitas a day ahead; they develop deeper flavor and can be reheated to crispness.
• Both salsas keep well refrigerated for up to 5 days; blend fresh before serving if thickened.
• Toast the bolillos just before assembling to retain crunch.

Frequently Asked Questions