Take your taste buds on a trip to Guadalajara by whipping up this delicious Torta Ahogadas Recipe!
Growing up in Los Angeles, tortas were as much a part of the lunch scene as Italian deli sandwiches. If you haven’t had one before, a torta is a Mexican sandwich that’s typically served on a soft roll filled with a variety of meat, sauces, cheese, and other ingredients. Just like taco stands, you can find torta stands all over Los Angeles, whipping up some of the best sandwiches you’ll ever try. When I lived in Silver Lake, just down the street, I had a stand making Guadalajarian-style tacos and most importantly tortas. Their torta ahogadas had a delicious roasted pork filling that was so succulent and tender it instantly melted in your mouth. They served sliced cucumbers on the side since each torta was completely covered in spicy habanero tomato sauce that made your taste buds sweat—and I loved every second of it.
Now, living in Florence, Italy, decent Mexican food is a rarity, so that leaves me to throw on the apron and whip it up in my own kitchen. I tested this torta ahogadas recipe this past weekend, and boy, was I impressed. The tomato sauce was seasoned to perfection and the beans had just a hint of smoky, spiciness from the arbol chilies, which all paired wonderfully with pork carnitas. I couldn’t find bread remotely similar to birotes salados here in Italy, so I decided to replace it with focaccia for a bit of Italian-Mexican fusion and nearly blew my socks off. The spongy, fluffy focaccia soaks up the tomato and spicy chili sauce perfectly, making me begin to think: Why didn’t I make this sooner? Do yourself a favor and make this delectable torta ahogadas recipe for dinner this week!
What are birotes salados, and where can I find them?
For those unfamiliar, birotes salados are a crusty, sourdough bread originating from Guadalajara, Mexico. The bread has a perfectly soft and fluffy interior with a delectable golden brown and crispy exterior. The sourdough starter provides a notable, subtle, tangy, yeasted flavor and airy texture. They are typically used for torta ahogadas; however, you can use whatever sandwich fixings you like! You can find them being sold at most Mexican and Hispanic grocery stores and bakeries.
How do I store leftovers?
If you have any stewed meat, refried beans, chili sauce, and tomato sauce leftover, you can store them separately in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend reheating the meat and beans in two separate skillets over medium-high heat until warmed through. For the tomato sauce, you can heat it in a small pot over medium heat until it starts to simmer. To assemble once more, toast some fresh loaves of birotes salados and then start crafting your torta ahogadas.
Serving suggestions
I love making this recipe, whether it’s for Sunday lunch or even a weeknight dinner. There are always leftovers you can pack up and take to work the next day for a delicious office lunch. I recommend serving your tortas with a side of this refreshing Avocado Salad and a pot of this delicious Seasoned Rice. It would also pair well with a side of freshly made Fried Tortilla Chips, a batch of this Chunky Guacamole, and this Fresh Corn And Mango Salad. Be sure to include some lime wedges and chopped cilantro on the side too!
Tortas Ahogadas
Ingredients
For The Tomato Sauce:
- 4 large Roma tomatoes halved
- 1/2 white onion chopped
- 3 garlic cloves for tomato sauce
- 1 bay leaf
- 4 black peppercorns
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoons salt
- 4 teaspoons distilled white vinegar
- 1/3 cup chicken broth plus more if needed
For The Spicy Chili Sauce:
- 15 dried arbol chiles stemmed and half deseeded
- 1 garlic clove for chile sauce
- 3 tablespoons chopped white onion for chile sauce
- 1/2 cup water for chile sauce
- 3/4 teaspoon distilled white vinegar for chile sauce
- Kosher salt to taste for chile sauce
For The Rest Of The Tortas:
- 4 birotes salados or crusty bread rolls
- 1 cup refried beans warmed
- 1 pound cooked pork carnitas
- Pickled red onions for garnish
- Lime wedges for garnish
Instructions
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Place the Roma tomatoes, chopped onion, garlic, bay leaf, and peppercorns in a medium saucepan with a splash of water. Bring to a simmer and cook for about 15 minutes until the tomatoes are soft.
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Remove the bay leaf and blend the mixture with dried oregano, cumin, salt, vinegar, and chicken broth until smooth. Return the sauce to the pan and warm it through.
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Separately, in a small pot, add the dried arbol chiles, the garlic clove, and the chopped onion with 1/2 cup water. Boil for about 15 minutes until softened. Blend the mixture with the vinegar and a pinch of salt until smooth. Strain if desired for a smoother consistency.
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Cut the bread rolls in half horizontally and spread a thin layer of warmed refried beans on the inside. Optionally toast the bread lightly for extra crunch. Meanwhile, warm the pork carnitas in a pan until heated through.
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Open the toasted bread and fill with the warm pork carnitas. Spoon the tomato sauce over the meat, then drizzle the spicy chili sauce on top. Garnish with pickled red onions and serve with lime wedges on the side.
Nutrition
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