Pork sandwich drowned in spicy chile sauce. Guadalajara specialty, messy and delicious.
Ingredients
Scale
Measurement units
- birote or bolillo rolls
- carnitas
- dried chile de árbol
- Roma tomatoes
- garlic cloves
- white vinegar
- ground cumin
- salt
- white onion, sliced thin
- limes
Ingredients
Scale
Measurement units
- birote or bolillo rolls
- carnitas
- dried chile de árbol
- Roma tomatoes
- garlic cloves
- white vinegar
- ground cumin
- salt
- white onion, sliced thin
- limes
Instructions
Make the salsa
Make the salsa
Assemble the tortas
Assemble the tortas
Drown in salsa
Drown in salsa
Tomorrow's Meal
Crispy Torta Ahogada Sandwich Cake
Leftover torta sliced thick, pan-fried until the bread is golden and crispy on the outside while the filling stays warm and melty inside
You'll need to pick up:
Neutral oil for fryingExtra chipotle sauce or salsa roja for dipping
Quick overview:
- 1.Remove leftover torta from storage and let sit at room temperature for 10 minutes
- 2.Slice the torta into 1.5-inch thick pieces (cut perpendicular to the sandwich, not lengthwise)
- 3.Heat 1/4 inch oil in a large skillet over medium-high heat until shimmering
- 4.Carefully place torta slices in hot oil, frying 2-3 minutes per side until bread is deeply golden and crispy
- 5.The interior filling (carnitas, beans, cheese) will warm through while exterior becomes crunchy
- 6.Remove to a wire rack to drain and maintain crispiness
- 7.Serve immediately with extra chipotle sauce or salsa roja for dipping
Before you cook
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