TORTAS AHOGADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 45
Steps:
- For the braised pork butt: Preheat the oven to 325 degrees F.
- In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
- In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
- For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
- To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
- In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
- Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.
TORTAS AHOGADAS - MEXICAN SANDWICHES WITH TOMATO SAUCE
Ahogadas translates to drowned, an appropriate name for these tomato sauce dipped sandwiches, something like a Mexican version of BBQ or pulled pork sandwiches. This recipe is adapted from Mexico Desconocido's 101 Recetas Mexicanas. Serve any extra chili sauce on the side. Cooking time approximate. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
- Allow to cool, place in blender and puree.
- Strain the puree and set aside.
- Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor).
- Remove the stem and seeds from the chilies.
- Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
- Transfer sauce ingredients to a blender, puree and strain; set aside.
- Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
- When cooked through, remove from cooking liquid and allow to cool.
- Shred the meat with two forks, or slice thinly if preferred.
- Remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
- Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
- Serve torta on a plate with a lip to prevent messy dripping.
Nutrition Facts : Calories 329.3, Fat 12.8, SaturatedFat 4.1, Cholesterol 53.6, Sodium 248.4, Carbohydrate 30.9, Fiber 4.1, Sugar 6.8, Protein 22.3
JOSE'S TORTA AHOGADA (SPICY PORK SANDWICH)
Make and share this Jose's Torta Ahogada (Spicy Pork Sandwich) recipe from Food.com.
Provided by Chuck Hughes
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the spicy sauce:.
- Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
- For the sweet sauce:.
- Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
- For the pork tenderloin:.
- Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well.
- Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
- Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.
Nutrition Facts : Calories 371.3, Fat 7.4, SaturatedFat 1.9, Cholesterol 82.1, Sodium 388.1, Carbohydrate 41.6, Fiber 4.6, Sugar 7.8, Protein 34
JOSE'S TORTA AHOGADA (SPICY PORK SANDWICH)
Provided by Cooking Channel
Categories main-dish
Time 1h35m
Yield s: 4 servings
Number Of Ingredients 18
Steps:
- For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
- For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
- For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.
- Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
- Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.
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