Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup lime juice
- 4 bolillo rolls
- 1/2 cup refried beans
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped radishes
- 1/4 cup chopped jalapeños
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork, onion, garlic, cumin, oregano, smoked paprika, salt, black pepper, chicken broth, tomato sauce, and lime juice.
2. Cover and cook on low for 8 hours or until the pork is tender and falls apart easily.
3. Remove the pork from the slow cooker and shred it with two forks.
4. Preheat the oven to 350°F.
5. Cut the bolillo rolls in half lengthwise and remove some of the bread from the inside to create a hollow space.
6. Spread the refried beans on the bottom half of each roll.
7. Top with the shredded pork and some of the cooking liquid.
8. Place the rolls on a baking sheet and bake for 5-10 minutes or until the bread is toasted and the filling is heated through.
9. To serve, place the tortas on a plate and pour some of the remaining cooking liquid over the top.
10. Garnish with chopped onions, cilantro, radishes, and jalapeños.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
5. Temperature:
Slow cooker: low heat
Oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 23g
Carbohydrates: 53g
Protein: 42g
Sodium: 1830mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Bolillo rolls can be substituted with French bread or ciabatta.
- Refried beans can be substituted with black beans or pinto beans.
- Radishes and jalapeños can be omitted or substituted with other toppings like avocado or shredded lettuce.
Variations:
- Add sliced avocado or guacamole to the tortas.
- Use different types of cheese like queso fresco or Monterey Jack.
- Add a splash of tequila or beer to the cooking liquid for extra flavor.
- Make a vegetarian version by using mushrooms or jackfruit instead of pork.
Tips and tricks:
- Make sure to remove some of the bread from the inside of the rolls to create a hollow space for the filling.
- Use a slotted spoon to remove the pork from the cooking liquid to avoid making the tortas too soggy.
- Toasting the tortas in the oven before adding the toppings helps to keep them from getting too soggy.
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 tortas on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tortas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Chopped onions, cilantro, radishes, and jalapeños.
Pairings:
Mexican rice, refried beans, or a side salad.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortas are too soggy, try toasting the bread longer in the oven before adding the toppings.
- If the pork is tough, it may need to cook longer in the slow cooker.
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 Mexican sandwich from the state of Jalisco. It is typically made with pork and drowned in a spicy tomato sauce.
Flavor profiles:
The slow-cooked pork is tender and flavorful with a hint of smokiness from the paprika. The spicy tomato sauce adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
Serve the torta ahogada with a cold Mexican beer or a margarita.
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Region: Mexican