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torta ahogada (mexican "drowned" sandwich)

(1 rating)
martycancook avatar
Recipe by
marty olguin
@martycancook
Los Angeles, CA

Two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce.The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy on the outside and spongy on the inside with a salt taste. This makes it perfect for the torta ahogada, as it will soak the salsa and not turn into a mush. Other important things: the bread should be cut only from one side, and slathered inside with refried beans.

(1 rating)
yield 1 serving
prep time 10 Min
cook time 10 Min

Ingredients For torta ahogada (mexican "drowned" sandwich)

  • 3/4 oz
    dried chiles de árbol (about 30), stemmed and seeded
  • 3/4 c
    cider vinegar2
  • Tbsp
    pumpkin seeds, toasted
  • 1 1/2 Tbsp
    sesame seeds, toasted
  • 1 tsp
    dried oregano
  • 1 tsp
    kosher salt
  • 1/4 tsp
    ground cumin
  • 1/8 tsp
    ground allspice
  • 1/8 tsp
    ground cloves
  • 2 clove
    garlic
  • 1
    crusty bolillo or italian roll
  • 1 1/2 c
    leftover roasted pork shoulder, shredded
  • 1/4 sm
    yellow onion, thinly sliced
  • 1
    radish, thinly sliced
  • 4-6
    roma tomates

How To Make torta ahogada (mexican "drowned" sandwich)

  • 1
    Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
  • 2
    Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.
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