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Authentic Mexican Torta - Tortas Ahogadas
Authentic Mexican Torta - Tortas Ahogadas
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
Tender roasted pork with a rich, smoky chipotle sauce makes irresistibly delicious sandwiches.
Ingredients:
  • 16 cloves garlic, minced
  • 2 tablespoons minced fresh oregano
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 9 pounds boneless pork butt
  • 4 dried chipotle chili peppers
  • 6 tablespoons vegetable oil
  • 8 cloves garlic, minced
  • 4 onions, chopped
  • 20 Roma tomatoes, chopped
  • 1 cup water
  • 5 teaspoons minced fresh oregano
  • 0.25 teaspoon white sugar
  • salt, to taste
  • 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
  • 2 pickled jalapeno peppers, sliced
Instructions:
  • Preheat the oven to 475°F (245°C).
  • Combine the minced garlic, oregano, salt, and pepper in a bowl. Rub the flavorful mixture over the pork butt before transferring it to a roasting pan.
  • Place the dish in the preheated oven for 20 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and roast until the pork is tender and no longer pink in the center, approximately 2 hours and 15 minutes. Use an instant-read thermometer to ensure the center reads 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, let it rest in a warm area for 20 minutes, then rough chop or shred as desired. Remember to save the pan drippings for later use.
  • In a bowl, cover the chipotle peppers with hot water and let them soak for about 3 minutes until softened; then, drain and set aside. In a skillet over medium heat, heat vegetable oil and sauté minced garlic and onions until the onions are translucent, about 5 minutes. Stir in Roma tomatoes, 1 cup of water, chipotle peppers, oregano, sugar, and salt. Add pan drippings and simmer over low heat, uncovered, for 15 to 20 minutes, stirring occasionally.
  • Add the chipotle sauce to a blender, ensuring it's filled no more than halfway. Secure the blender lid with a towel and pulse to start blending. Once the sauce is moving, blend until smooth. Transfer to a pot or use a stick blender in the skillet. Strain the sauce through a sieve.
  • Assemble the sandwiches by hollowing out the bottom half of each bolillo to create a shallow bowl. Fill each roll with about 2 tablespoons of chipotle sauce, add the chopped pork, a few slices of pickled jalapeno, and cover with the top half of the roll. Drizzle about 1/4 cup of chipotle sauce over each sandwich before serving.

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