Ingredients with Measurements:
- 4 bolillo rolls
- 1 lb. pork shoulder, sliced
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup water
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup refried beans
- 1/2 cup tomato sauce
- 1/4 cup hot sauce
- 1 avocado, sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill or grill pan
- Large mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large mixing bowl, combine vegetable oil, white vinegar, water, minced garlic, dried oregano, ground cumin, salt, and black pepper. Mix well.
3. Add sliced pork shoulder to the bowl and toss to coat evenly.
4. Grill pork slices for 3-4 minutes on each side or until cooked through.
5. In a small saucepan, heat up refried beans and tomato sauce over medium heat.
6. Cut bolillo rolls in half and grill for 1-2 minutes on each side.
7. Spread refried beans on the bottom half of each roll.
8. Add grilled pork slices on top of the beans.
9. Pour hot sauce over the pork.
10. Add sliced avocado on top of the pork.
11. Garnish with chopped cilantro.
12. Cover the sandwich with the top half of the roll.
13. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Total fat: 33g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 1260mg
Total carbohydrates: 44g
Dietary fiber: 8g
Total sugars: 6g
Protein: 27g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Refried beans can be substituted with black beans or pinto beans.
- Hot sauce can be substituted with salsa or enchilada sauce.
Variations:
- Add sliced onions and bell peppers to the pork marinade for extra flavor.
- Use different types of bread, such as ciabatta or sourdough.
- Top the sandwich with pickled jalapeños for a spicy kick.
Tips and tricks:
- Make sure to slice the pork shoulder thinly for even cooking.
- Use tongs to flip the pork slices on the grill to prevent them from falling apart.
- Warm up the refried beans and tomato sauce before spreading them on the sandwich for easier assembly.
Storage instructions:
Leftover grilled torta ahogada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sandwich in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled torta ahogada on a wooden cutting board or a colorful plate to make it visually appealing.
Garnishes:
Garnish with chopped cilantro or pickled jalapeños for added flavor and color.
Pairings:
Serve with a side of Mexican rice and a cold beer for a complete meal.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the pork slices are sticking to the grill, brush them with a little bit of oil before grilling.
- If the sandwich is too spicy, reduce the amount of hot sauce or use a milder sauce.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Torta ahogada is a traditional sandwich from Guadalajara, Mexico. It is typically made with pork, refried beans, and a spicy tomato sauce, and is served on a bolillo roll that is dipped in the sauce before being eaten.
Flavor profiles:
The grilled torta ahogada with avocado is a savory and spicy sandwich with a hint of tanginess from the vinegar and tomato sauce. The creamy avocado adds a cool and refreshing element to the dish.
Serving suggestions:
Serve the grilled torta ahogada with avocado as a main dish for lunch or dinner. It is perfect for a summer barbecue or a Mexican-themed party.
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Region: Mexican