Torta Ahogada Mexico’s Drowned Sandwich

torta Ahogada

Torta Ahogda Mexico’s Drowned sandwich

A new friend from England asked me to re-post the recipe for Torta Ahogada Mexico’s Drowned sandwich. There are many different recipes for the sauce, which is as important as the sandwich. Some recipes use only arbol chiles while others also use chipotle peppers which add a smoky flavor to the sauce. Some recipes use shredded pork shoulder while others use chopped or finely diced pork. The pork filling is marinated in garlic and citrus, cooked slowly until crisp on the outside and well done in the middle. You don’t trim off all the fat because the meat soaks up the spicy salsa, so that the richness and fat of the meat balances the acidity of the spicy salsa.

 
Torta Ahogada’s started in Guadalajara but quickly became famous throughout the state of Jalsico, Mexico. I have tried them in Guadalajara and in Puerto Vallarta and I must say, so far to date, the ones I have had in Puerto Vallarta are the best. I say “so far” because we visit Guadalajara 3 times a year and stay two to three days on each visit. That requires that I keep trying to find the perfect TortaAhogada. That is a task I take very seriously.
And so Joe Royle of England, here is a recipe for Torta Ahogada Mexico’s drowned sandwich. I hope it is the one you remember from our old blog.
 
Torta Ahogada Mexico's Drowned Sandwich
Author:
Cuisine: Mexican
Recipe type: Sandwich
Ingredients
  • 3⁄4 oz. dried chiles de arbol (about 20), stemmed and seeded
  • 3⁄4 cup cider vinegar
  • 2 tbsp. pumpkin seeds, toasted
  • 1 1⁄2 tbsp. sesame seeds, toasted
  • 1 tsp. dried oregano
  • 1 tsp. Sea salt
  • 1⁄4 tsp. ground cumin
  • 1⁄8 tsp. ground allspice
  • 1⁄8 tsp. ground cloves
  • 3 cloves garlic
  • 1 crusty bolillo or Italian roll
  • 1 1⁄2 cups leftover roasted pork shoulder, chopped or shredded
  • 1 Chipotle pepper (optional)
  • Pickled onion and sliced radishes served on the side.
Instructions
  1. Combine chiles, vinegar, pumpkin and sesame seeds, oregano, sea salt, cumin, allspice, cloves, (chipotle pepper in including) and garlic in a blender, and puree until very smooth.
  2. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water.
  3. Split roll and toast lightly on the inside. Fill bottom half with pork.
  4. Add the top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.
  5. Serve the pickled onion and radish on the side allowing your guests to garnish as they wish...
 

I have posted the onion recipe in another article on this blog which you can find Here  In Mexico Pickled onions are presented at the table for almost every lunch type meal served here. They are as important as offering at least two different salsas. There is a way to set a table that usually always includes the onions, a dish with jalapino and sliced hot carrots and a few salsa choices that I will share in an article at a later date..  Enjoy a Torta Ahogada Mexico’s Drowned Sandwich and be sure to top it with some pickled onions.

If you like our recipe please rate it and leave a comment and if you request a long forgotten Mexican recipe we will try to add it to this website. Sign on at the top of the page or like my Facebook page https://www.facebook.com/ChefWilliamOnline and you will receive the new recipes as we post them and you will help us reach our goal of 500 likes on that page.

bon provecho

Maria and Billhttp___signatures.mylivesignature.com_54494_135_F8A3BE3D4D68BE872C9DDEFDD465223A

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