After having eaten my fair share of tortas ahogadas where they originated, in Guadalajara, Jalisco, here are some observations. The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy on the outside and spongy on the inside with a salt taste. This makes it perfect for the torta ahogada, as it will soak the salsa and not turn into a mush. Other important things: the bread should be cut only from one side, and slathered inside with refried beans. This adds flavor and makes the bread last longer without mushing up.
Torta Ahogada (Mexican "Drowned" Sandwich)
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
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Credit: Todd Coleman
INGREDIENTS:
¾ oz. dried chiles de árbol (about 30), stemmed and seeded¾ cup cider vinegar
2 tbsp. pumpkin seeds, toasted
1½ tbsp. sesame seeds, toasted
1 tsp. dried oregano
1 tsp. kosher salt
¼ tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground cloves
2 cloves garlic
1 crusty bolillo or Italian roll
1½ cups leftover roasted pork shoulder, shredded
¼ small yellow onion, thinly sliced
1 radish, thinly sliced
INSTRUCTIONS:
1. Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.2. Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.
Ratings & Reviews (2)
Normally gotten from street vendors, two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce. The onion is usually pickled for a few minutes in diluted vinegar and used as relish on the torta. Tortas ahogadas are usually eaten in the morning, with a cold brew to ease them down, after a night partying. So depending on how hung over you are, you can have medio ahogada, dipped both in salsa dulce and salsa enchilosa, or the full ahogada, dipped only in hot salsa.
Torta Ahogada (Mexican "Drowned" Sandwich)
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