TORTA AHOGADA RECIPE BY TASTY

Torta Ahogada Recipe by Tasty image

Tortas ahogadas, or drowned sandwiches, are popular in Guadalajara, Jalisco, a city in western Mexico. Birotes, a type of bolillo roll that is crusty on the outside and soft and tender inside, are filled with orange- and oregano-scented carnitas and smothered in homemade tomato salsa. Serve with spicy salsa and red onion escabeche to cut the richness of the carnitas.

Provided by Aleya Zenieris

Categories Lunch

Time 9h15m

Yield 4 servings

Number Of Ingredients 31

Ingredients

3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried mexican oregano
1 tablespoon Mccormick® ground cumin
4 lb boneless, skinless pork butt
3 oranges
8 cloves garlic, peeled and smashed
1 medium yellow onion, peeled and quartered with stem still attached
1 tablespoon canola oil
½ lb roma tomato, quartered
½ large yellow onion, diced
1 clove garlic, minced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 ½ teaspoons dried mexican oregano
1 ½ teaspoons margarine
2 cups chicken stock
2 limes, juiced
1 tablespoon kosher salt
1 teaspoon dried mexican oregano, crushed
½ medium red onion, thinly sliced
10 whole japones chiles
1 tablespoon canola oil
½ lb roma tomato, quartered
½ large yellow onion, diced
3 cloves garlic, minced
2 tablespoons kosher salt
½ teaspoon Mccormick® ground cumin
2 tablespoons distilled white vinegar
4 birotes
lime wedge

Steps:

Make the carnitas: Preheat the oven to 275°F (135°C).
In a small bowl, whisk together the salt, pepper, oregano, and cumin.
Set the pork butt on a rimmed baking sheet and pat try with paper towels. Rub the spice mixture over the pork butt to cover completely.
Cut the oranges in half and juice. Set the juice aside.
Spread the orange rinds, garlic, and onion in an even layer on the bottom of a heavy-bottomed pot. Place the pork butt on top and pour the orange juice over. Cover the pot with a lid or 2 layers of heavy-duty aluminum foil and cook in the oven until the pork is tender and can be shredded with a fork, about 8 hours.
Make the tomato salsa: Heat the canola oil in a large pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt, pepper, oregano, and margarine and continue cooking until fragrant, about 2 minutes. Add the chicken stock, increase the heat to medium-high, and bring to a simmer. Continue cooking until the vegetables are soft, about 15 minutes.
Transfer the mixture to a blender and blend on medium-high speed until completely smooth.
Pour the salsa back into the pan and cook over medium-low heat until thickened, about 10 minutes. Rinse out the blender basin.
Make the red onion escabeche: In a medium bowl, whisk together the lime juice, salt, and oregano. Add the onion and toss to coat. Let sit for at least 15 minutes, or cover and refrigerate for up to 1 week.
Make the spicy salsa: In a large pan over medium-high heat, toast the Japones chiles until fragrant, about 2 minutes. Remove the chiles from the pan and set aside.
Heat the canola oil in the same pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt and cumin and continue cooking until the tomatoes are tender, about 8 minutes.
Transfer the mixture to the blender. Add the toasted chiles and distilled white vinegar and blend on medium-high speed until smooth.
Assemble the tortas: Use a fork to shred the carnitas.
Cut the birotes down the middle, leaving one long side intact, like a hot dog bun. Fill the rolls with carnitas and pour the tomato salsa on top. Serve with the spicy salsa, escabeche, and lime wedges.
Enjoy!