Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin pieces
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- Salt and pepper to taste
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup tomato sauce
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 4 bolillo rolls
- 1 cup refried beans
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Blender or food processor
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Season the pork with cumin, chili powder, garlic powder, salt, and pepper. Add the pork to the skillet and cook until browned on both sides, about 5-7 minutes.
3. In a blender or food processor, combine the white vinegar, water, tomato sauce, onion, and garlic. Blend until smooth.
4. Pour the sauce over the pork in the skillet. Reduce heat to low and simmer for 10-15 minutes, until the pork is cooked through and the sauce has thickened.
5. While the pork is cooking, slice the bolillo rolls in half lengthwise and place them cut-side up on a baking sheet. Toast in the oven for 5-7 minutes, until lightly browned.
6. Spread the refried beans on the bottom half of each toasted bolillo roll.
7. Using a slotted spoon, divide the pork evenly among the four rolls, placing it on top of the refried beans.
8. Pour the remaining sauce over the pork and beans, making sure to cover the top half of the rolls as well.
9. Sprinkle the crumbled queso fresco and chopped cilantro over the top of each torta.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 30g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Queso fresco can be substituted with feta or cotija cheese.
Variations:
- Add sliced avocado or pickled jalapeños to the torta for extra flavor.
- Use a different type of bread, such as a telera or ciabatta roll, for a different texture.
Tips and tricks:
- Make sure to toast the bolillo rolls before assembling the torta to prevent them from getting soggy.
- If the sauce is too thick, add a little more water to thin it out.
- The pork can be cooked in advance and reheated before assembling the torta.
Storage instructions:
Leftover tortas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the torta in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the torta on a plate with a side of Mexican rice and a salad.
Garnishes:
Garnish with additional chopped cilantro and crumbled queso fresco.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Torta ahogada is a traditional sandwich from the city of Guadalajara, Mexico. It is typically made with pork and drowned in a spicy tomato sauce.
Flavor profiles:
This torta is spicy, savory, and slightly tangy from the vinegar in the sauce.
Serving suggestions:
Serve the torta with a side of Mexican rice and a cold beer for a delicious and satisfying meal.
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Region: Mexican