Ingredients with Measurements:
- 1 lb. pork shoulder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz.) crushed tomatoes
- 1 cup chicken broth
- 1 tbsp. apple cider vinegar
- 1 tbsp. sugar
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 4 bolillo rolls or French rolls
- 1/2 cup chopped white onion
- 1/2 cup chopped cilantro
Special equipment needed:
- Slow cooker or Dutch oven
- Blender or immersion blender
Step-by-step instructions:
1. Season the pork shoulder with salt, black pepper, cumin, oregano, and garlic powder.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned.
3. Transfer the pork shoulder to a slow cooker or Dutch oven.
4. In the same skillet, sauté the onion and garlic until softened.
5. Add the crushed tomatoes, chicken broth, apple cider vinegar, sugar, smoked paprika, and cayenne pepper. Stir to combine.
6. Pour the tomato mixture over the pork shoulder in the slow cooker or Dutch oven.
7. Cook on low heat for 8 hours in the slow cooker or 3-4 hours in the Dutch oven, until the pork is tender and falls apart easily.
8. Remove the pork from the slow cooker or Dutch oven and shred it with two forks.
9. Using a blender or immersion blender, blend the tomato mixture until smooth.
10. Preheat the oven to 350°F.
11. Cut the bolillo rolls or French rolls in half lengthwise and remove some of the bread from the inside to make room for the pork.
12. Place the rolls on a baking sheet and bake for 5-7 minutes, until lightly toasted.
13. Dip the bottom half of each roll in the salsa roja until it is completely covered.
14. Add a generous amount of shredded pork on top of the salsa-covered roll.
15. Pour more salsa roja over the pork until it is completely covered.
16. Sprinkle chopped white onion and cilantro on top of the torta ahogada.
17. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours (slow cooker) or 3-4 hours (Dutch oven)
5. Temperature:
Slow cooker: Low heat
Dutch oven: Medium heat for searing, low heat for simmering, and 350°F for toasting the rolls
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 54g
Protein: 35g
Sodium: 1200mg
Sugar: 12g
Fiber: 5g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- Crushed tomatoes can be substituted with diced tomatoes or tomato sauce.
- Bolillo rolls or French rolls can be substituted with ciabatta or sourdough bread.
Variations:
- Add sliced avocado or pickled jalapeños for extra flavor.
- Use a different type of salsa, such as salsa verde or pico de gallo.
- Add refried beans or queso fresco to the torta ahogada.
Tips and tricks:
- Use a slow cooker liner for easy cleanup.
- Make the salsa roja ahead of time and store it in the refrigerator for up to a week.
- Toast the rolls in the oven for a crispy texture.
Storage instructions:
Store leftover torta ahogada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the torta ahogada in the microwave or oven until heated through.
Presentation ideas:
Serve the torta ahogada on a colorful plate with a side of chips and guacamole.
Garnishes:
Garnish the torta ahogada with sliced avocado, pickled jalapeños, or crumbled queso fresco.
Pairings:
Pair the torta ahogada with a cold Mexican beer or a margarita.
Suggested side dishes:
Serve the torta ahogada with a side of rice and beans or a simple green salad.
Troubleshooting advice:
- If the pork is tough, it may need to cook for longer.
- If the salsa is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Torta ahogada is a traditional Mexican sandwich from the city of Guadalajara. It is typically made with a crusty bread roll filled with pork and drowned in a spicy tomato sauce.
Flavor profiles:
The torta ahogada is spicy, savory, and slightly sweet. The pork is seasoned with cumin, oregano, and garlic powder, and the salsa roja is made with crushed tomatoes, smoked paprika, and cayenne pepper.
Serving suggestions:
Serve the torta ahogada with a side of chips and salsa or a refreshing agua fresca.
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Region: Mexican