Authentic Mexican Tortas Ahogadas
Introduction
More than just a sandwich, Torta Ahogada is actually the culinary icon of Guadalajara Mexico where my roots go deep. That makes this a great dish to really get the full scope of how that area came to represent such big, bold flavors and history in Mexico. The key to this plate are the birotes salados, a type of sourdough with such crusty hard exterior that is not made soggy by being “sunk” in salsa. Birote, not the usual bolillo of most other sandwiches as its crusty substance stands up to torta-ahogada intensity.
A Delectable Experience
The base of the Torta Ahogada is usually carnitas—slow roasted pork that is layered with refried beans and pickled red onions. It sounds a little messy, and it is—but in all the best way—especially when doused with saucy árbol chile. Served with black beans and tender pork smothered in red chile + tomato sauce, this incredible flavor duo will be one you won’t forget. If a birote is unavailable, I have found using either demi-baguette or any other type of artisan bread still keeping typology by the baked product integrity.
Even the mise en place of blending juices in a vita prep and seasonality to thinking about what goes into a blender with ripe tomatoes leads to better results. Traditionally, you would drown the sandwich but a good dollop of salsa and red chile will give it that legendary kick which makes this dish such an unique one. Get a couple extra napkins, maybe even refresh with some horchata or agua de tamarindo and have at it — the truest of indulgences!
Real Mexican Tortas Ahogadas
What is a Torta Ahogada?
A torta ahogada (Spanish: drowned sandwich) is a typical Mexican dish native to that country’s second-largest city, Guadalajara. A crispy bread roll stuffed with pork carnitas and red onions, then “drowned” in a tasty red chile sauce. The truth is that the correct way to build this Mexican sandwich — which has become so popular for its juicy and succulent flavor— combines both tenderness with boldness in spices. And all served with fresh lime wedges on the side for good measure, a wonderful melding of textures and flavors.
This iconic svelte is found not only in the traditional restaurants of puerto plata but also one of local street vendor staple foods. A torta ahogada is a perfect meal in Guadalajara if you just need something fast or want something very hearty. The crunchy bread roll, the fiery red chile sauce — everything about this sandwich is a singular experience steeped in Mexican tradition.
More on Birote Salado
A true Mexican tortas ahogadas experience needs to include some birotes salad. Even my dad, the connoisseur that he is, has always drilled into us the importance of finding real deal birotes salad. And here in the States, it’s been hard to find any authentic chip shop curry sauce… which is why I decided to make one. For birotes salad, the bread is made with sourdough using a starter that in some bakeries holds on to more than 30 years of history.
Birotes salados (salado literally meaning salty), similar to bolillos but are hand-made and typically contain all purpose flour, beer, eggs, salt, lime juice occasionally sugar. It has the perfect balance to make a soft and fluffy inside, crunchy crust homemade bread. How they are prepared is special and important to the art of making a torta ahogada. The flavor of a true curry is designed by these elements and although they are hard to do at home, you need them for that authentic taste.
Ingredients
For the sandwich
- 4 birotes salados or crusty bread like a French baguette
- 1 lb carnitas recipe
- 1 cup refried beans
- pickled red onions
- lime wedges
For the tomato salsa
- 5 roma tomatoes
- 1/4 small onion
- 2 garlic cloves
- 1 bay leaf
- 4 black peppercorns
- 1 tbsp vinegar
- 3/4 tsp Mexican oregano
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/2 cup chicken stock add more if needed
- 1 tbsp oil for frying
For the spicy salsa
- 15 dried chile de arbol stemmed and 1/2 deseeded
- 1 garlic clove
- 1/8 small onion
- 1 tsp vinegar
- 1/2 cup chile water
- salt to taste
How to Make Tortas Ahogadas
Authentic Mexican Tortas AhogadasAccording to the locals changes according to expats), ”SANGRAS! Start by adding some dried chiles to boiling water and then move on. At the same time, place tomatoes under a broiler or over an open flame to char skin; let cool. Add these roasted tomatoes, the softened chiles and other sauce making ingredients to a blender or food processor and blend until smooth. Sauté the sauce in a wide sauté pan with some olive oil lightly before it begins to bubble which helps mellow things out and air the acrid raw onion flavor.
Then put the sandwiches together. Fill each roll generously with carnitas and sliced onions. Place the rolls in bowls or a plate with high sides, as you will have some liquid. Spoon sauce generously onto each sandwich, and dig in!
Tips for Making the Best Tortas Ahogadas
For the perfect Tortas Ahogadas, we recommend using something crusty like a French baguette or some sourdough. This way the bread will not be crushed or lose form after soaking with wrongàs sauce. You must maintain a crusty texture which is essential to stand up against the thick sauce.
Adjust the heat level to your taste when preparing the sauce. 8-10 peppers for a medium heat, 5 for a mild heat. Add 15+ peppers if you prefer an extra spicy kick. Make the sauce smoother by straining, but this is entirely optional. More rustic appearance (I personally find an unstrained sauce clings better to the bread).
If you want, the sauce can be made in advance to help save time. It is not advised to make the whole sandwich in advance as it can go a bit soggy but the sauce you definitely want to do your best (to taste) 3 days before. Or heat up the sauce in a pot or the microwave for when you assemble Tortas Ahogadas.
Authentic Mexican Tortas Ahogadas
Instruction
So get your carnitas and refried beans ready to go if you want the whole Authentic Mexican Tortas Ahogadas. You can go with a store-bought or prepare this in advance. Prepare the pickled red onions at least 3 hours in advance of serving to allow the flavors to mingle.
For the spicy tomato salsa, bring tomatoes to a boil with garlic, onion,together with bay leaf and black peppercorns until softened (15min). Boil, then puree with Mexican oregano, cumin seed and salt plus vinegar. Drain this in a strainer, and give about 1/2 cup of chicken stock until you get the right consistency. Heat a tbsp oil in the pan, cook salsa for 5 minutes and keep aside.
Then work on the salsa by taking seeds out from a half quantity of chillies and then boiling with garlic clove & whole onion till they soften. Add 1 tsp of vinegar, blend with the chile water Strain through a sieve, causing the remaining chunks to still be present as they are but you could place them back into another salsa if desired.
To assemble your Tortas Ahogadas, lightly toast the bun or baguette of choice then cut it open part way without separating two halves entirely. Layer the bottom with a thin spread of refried beans and top with Carnitas. Spoon the tomato salsa over the top or serve in a bowl to dip if desired. Dollop some spicy salsa on the side and finish with pickled red onions, along with a few lime wedges. Serving the lasagna right out of the oven is best for optimal freshness and presentation.
FAQs Authentic Mexican Tortas Ahogadas
1. What are Tortas Ahogadas?
Tortas Ahogadas are Mexican drowned sandwiches from Guadalajara, Jalisco. They correspond of blunt birote chuck filled with pork carnitas or tattered grouse, also submersed(” ahogada”) in a racy tomato or chili sauce.
2. What chuck is exercised for Tortas Ahogadas?
The traditional chuck is birote salado, a blunt, hardly sourdough- suchlike roll that stays crisp indeed after being saturated in sauce.However, you can exercise bolillo rolls as a cover, If unapproachable.
3. What sort of flesh is exercised in the stuffing?
The most common or garden stuffing is pork carnitas, but some variations carry tattered grouse, funk, or refried sap for a submissive option.
4. What type of sauce is exercised for dipping?
Tortas Ahogadas are covered in either
Mild tomato sauce( for lower heat)
racy chile de árbol sauce( for an authentic, fiery taste)
. How do you keep the chuck from getting too soppy?
To keep some crunch, you can
Dip only half of the torta rather of completely submerging it.
exercise birote salado, which holds over better than regular chuck .
Serve the sauce on the side for dipping.
6. Can I make Tortas Ahogadas less racy?
Yes! exercise further tomato sauce and smaller chile de árbol peppers in the salsa to reduce heat.
7. What condiments go well with Tortas Ahogadas?
Traditional condiments carry
Sliced pickled onions
Lime juice
Avocado samples
Atrophied queso triptych
8. Can I make Tortas Ahogadas ahead of time?
Yes! You can prepare the carnitas and sauce in advance and collect the sandwiches when ready to serve. still, do not drink the chuck until serving to help it from getting too soppy.