Torta Ahogada (Mexican “Drowned” Sandwich)

  • Serves

    serves 1


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


  • 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


Step 1

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 3⁄4 cup water.

Step 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.

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