Torta Ahogada (Mexican "Drowned" Sandwich) Recipe | SAVEUR

Torta Ahogada (Mexican "Drowned" Sandwich)

Torta Ahogada

This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.

Todd Coleman

This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce.

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 arbol sauce.
serves 1

Ingredients

34 oz. dried chiles de arbol (about 30), stemmed and seeded
34 cup cider vinegar
2 tbsp. pumpkin seeds, toasted
1 12 tbsp. sesame seeds, toasted
1 tsp. dried oregano
1 tsp. kosher salt
14 tsp. ground cumin
18 tsp. ground allspice
18 tsp. ground cloves
2 cloves garlic
1 crusty bolillo or Italian roll
1 12 cups leftover roasted pork shoulder, shredded
14 small yellow onion, thinly sliced
1 radish, thinly sliced

Instructions

Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 34 cup water.
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.

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