Ingredients with Measurements:
- 4 bolillo rolls
- 1 lb. pork shoulder, sliced
- 1 cup tomato sauce
- 1/4 cup vinegar
- 1/4 cup water
- 2 tbsp. vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. chili powder
- 1/4 tsp. oregano
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Grill
- Tongs
- Large bowl
- Small bowl
- Whisk
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine tomato sauce, vinegar, water, vegetable oil, salt, black pepper, cumin, paprika, garlic powder, onion powder, chili powder, and oregano. Whisk until well combined.
3. Add sliced pork shoulder to the bowl and toss to coat evenly.
4. Grill the pork for 5-7 minutes on each side, or until cooked through.
5. While the pork is grilling, prepare the pico de gallo. In a small bowl, combine diced onion, diced tomato, chopped cilantro, jalapeño, lime juice, salt, and pepper. Mix well and set aside.
6. Once the pork is cooked, remove it from the grill and let it rest for 5 minutes.
7. Cut the bolillo rolls in half lengthwise and place them on the grill, cut side down. Grill for 1-2 minutes, or until lightly toasted.
8. To assemble the torta ahogada, place a generous amount of the grilled pork on the bottom half of each bolillo roll. Top with a spoonful of pico de gallo.
9. Place the top half of the bolillo roll on top of the pork and pico de gallo.
10. Pour the remaining tomato sauce mixture over the top of each torta ahogada, making sure to cover the entire sandwich.
11. Serve immediately with extra pico de gallo on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 17g
Carbohydrates: 58g
Protein: 26g
Sodium: 1300mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Bolillo rolls can be substituted with French bread or ciabatta bread.
- Jalapeño can be substituted with serrano pepper or poblano pepper.
Variations:
- Add sliced avocado to the torta ahogada for extra creaminess.
- Use different types of meat, such as chorizo or steak.
- Add sliced cheese to the torta ahogada for extra richness.
Tips and tricks:
- Make sure to let the pork rest for 5 minutes before slicing it.
- Toasting the bolillo rolls on the grill adds extra flavor and texture to the torta ahogada.
- Adjust the amount of jalapeño used in the pico de gallo to your desired level of spiciness.
Storage instructions:
Leftover torta ahogada can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the torta ahogada, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the torta ahogada on a large platter with extra pico de gallo on the side. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Suggested side dishes:
- Chips and salsa
- Guacamole
- Mexican street corn salad
Troubleshooting advice:
- If the pork is not cooked through, continue grilling it until it reaches an internal temperature of 145°F.
- If the bolillo rolls are too soft, grill them for a longer period of time to achieve a crispy texture.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover torta ahogada 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:
Spicy, tangy, savory
Serving suggestions:
Serve the torta ahogada with a cold beer or a refreshing margarita.
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Region: Mexican