Pati Jinich - How to Make Tortas Ahogadas (or Drowned Tortas)

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is more budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher and healthier, while canned tomatoes are often cheaper.

Prepare the first sauce by blending 1 1/2 lb ripe roma tomatoes, 1 garlic clove, 2 whole cloves, 1/2 teaspoon dried marjoram, 1 teaspoon oregano, 1/4 cup chopped white onion, and 1/2 teaspoon salt until smooth.

Heat 1 tablespoon of oil in a pot and add the blended sauce, cooking it to season.

Add 2 cups of chicken broth to the sauce to make it thin and simmer.

Toast 7 to 8 chiles de árbol until they change color for the spicy sauce.

In a separate pot, add 4 whole ripe tomatoes and 3 garlic cloves, covering them with water and simmering until cooked and mushy.

Add the toasted chiles de árbol, the cooked tomatoes and garlic, 1/4 teaspoon ground cumin, 2 tablespoons white distilled vinegar, and 1/2 teaspoon salt to a blender and puree until smooth.

In a pan, heat 1 tablespoon of oil and add the spicy sauce, simmering for a couple of minutes.

Toast the crusty bread in the oven.

Assemble the tortas by filling the bread with carnitas and drowning them with the first sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens