Torta Ahogada

The Torta Ahogada is a traditional Mexican sandwich hailing from the city of Guadalajara, in the state of Jalisco. The name "ahogada" translates to "drowned," referring to the way the sandwich is drenched in a flavorful sauce. This delectable dish reflects the rich history and vibrant culture of its region, offering a culinary experience full of spice and zest.

History of Torta Ahogada

Legend has it that the Torta Ahogada was invented in the early 1900s when a street vendor accidentally dropped a bolillo sandwich into a pot of savory tomato sauce. Patrons loved the accidental creation, and it quickly became a popular street food offering in Guadalajara. Over the years, the dish has evolved, incorporating various fillings like carnitas and flavorful sauces, making it a mainstay in Mexican cuisine.

Ingredients

• Bolillo rolls - 4
• Carnitas (Mexican slow-cooked pork) - 1 lb
• Tomatoes - 4
• Chiles de Arbol - 6
• Garlic clove - 1
• Vinegar - 1 tbsp
• Oregano - 1 tsp
• Salt - to taste
• Pepper - to taste
• Limes - 2
• Refried beans - 1 cup
• Onion, sliced - 1
• Cilantro leaves - 1/2 cup

Preparation

Before diving into the preparation of your Torta Ahogada, make sure to gather all the necessary ingredients and kitchen tools. This will streamline the cooking process, making it both enjoyable and efficient.

Step 1: Prepare the Sauce

1. Boil the tomatoes in water for about 5 minutes or until their skin starts to peel.
2. Remove the tomatoes from boiling water and let them cool.
3. In a blender, combine the cooled tomatoes, chiles de arbol, garlic, and vinegar. Blend until smooth.
4. Season the sauce with oregano, salt, and pepper.
5. Simmer the blended sauce in a saucepan over medium heat for 10 minutes, stirring occasionally.

Step 2: Prepare the Carnitas

1. If using pre-cooked carnitas, reheat slowly on low heat. If cooking from scratch, slow-cook the pork with spices of your choice till tender.

Step 3: Assemble the Torta

1. Slice the bolillo rolls in half and spread a generous amount of refried beans on one side.
2. Add a portion of carnitas to each roll, packing it to your satisfaction.
3. Top the carnitas with thinly sliced onion and fresh cilantro leaves.

Step 4: Drown the Torta

1. Carefully ladle the prepared sauce over the assembled torta, ensuring that it covers the entire sandwich. This step is what makes it "ahogada" or drowned.

Step 5: Final Touches

1. Squeeze fresh lime juice over the top for an added burst of flavor.

Enjoying Your Torta Ahogada

The Torta Ahogada is best enjoyed fresh, as the sauce will continue to soak into the bread, making it soft and flavorful. It is typically served with pickled vegetables or fresh salsa on the side, and accompanied by a refreshing drink like agua fresca or beer. Use a fork and knife to tackle the delightfully messy dish—it’s worth every bite!