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Name: Authentic Torta Ahogada from Guadalajara
Prep time: 30 min
Cook time: 150 min
Yield: 4
Cuisine: Mexico
Ingredients: 4 bolillo rolls (approx. 6 inches long); 1 kg pork shoulder (cut into large chunks); 1 liter water; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon black peppercorns; 1 teaspoon salt (plus more to taste); 2 tablespoons lard or vegetable oil; 1 large white onion (roughly chopped, divided); 4 cloves garlic (peeled and smashed); 500 grams ripe tomatoes (Roma or vine-ripened); 6 dried guajillo chilies (stemmed and seeded); 4 dried arbol chilies (stemmed and seeded); 1 teaspoon cumin seeds (or ground cumin); 1/2 teaspoon dried Mexican oregano; 1/4 cup white vinegar; 1/2 cup reserved pork cooking liquid; Salt to taste

Torta Ahogada

🇲🇽 Mexico

Guadalajara

A drowned sandwich from Guadalajara, filled with pork and soaked in a spicy tomato sauce.

Sandwich

spicy

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