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Tortas ahogadas ("drowned" bun)

Torta ahogada ("drowned" bun) is one of the most typical and representative dishes of the state of Jalisco in Mexico. It consists of a bun filled with refried beans and carnitas (Mexican pulled pork). Then the bun is placed in a spicy tomato salsa and then topped with a very hot chile de árbol salsa. The Tortas Ahogadas are not an ordinary sandwich and are definitely not eaten with the hands, they are called "Ahogadas" (=drowned) precisely because they are served in a deep dish and eaten with fork and knife.

Ingredients:

Pour la viande :
Un demi-kilo de porc (épaule de porc).
1 cuillère à café d‘origan
¼ d‘oignon
2 gousses d‘ail
Sel et poivre au goût

Pour la sauce tomate :
Un kilo et demi de tomates
Une demi-tasse d‘eau
La moitié d‘un oignon haché
1 cuillère à café d‘origan
2 gousses d‘ail
Sel au goût

Pour la sauce piquante
1 tasse d‘eau
¼ d‘oignon
2 gousses d‘ail
Un quart de tasse de vinaigre blanc
Sel au goût

Supplémentaire :
6 petits pains
Haricots noirs frits (frijoles refritos)

 

Preparation:

Cook the meat with bay leaf, pepper, a clove of garlic, onion and salt to taste until tender. Shred it and fry it briefly in a pan with a little oil. Add a little of the broth in which it was cooked and season to taste. Set aside.
While the meat is cooking, boil the tomatoes in water. Once they are done, set two aside and blend the rest with half a cup of the water they were cooked in, the onion, garlic cloves, cumin and clove. Season with salt to taste. Now sauté the mixture in a pot with a little oil and simmer for about 20 minutes. Then add a teaspoon of oregano and simmer for an additional 5 minutes.
In the meantime, soak the Chiles de Árbol and puree them with half of the soaking water, the garlic, the onion, the vinegar and the two reserved tomatoes. Season with salt to taste.
Now cut the bread oblong in the middle, it is important not to cut the two halves completely. Remove the crumble, spread with refried beans and fill with the shredded meat. Then place in a plate with enough tomato salsa and drench it well, top with the Chili de Árbol salsa, garnish with onion rings and serve immediately. Lemons can be served on the side. Enjoy your meal!

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