4.9 from 27 votes
Tortas Ahogadas
A Torta Ahogada filled with mouthwatering carnitas and drowned in a red chile and tomato sauce! It's one of the best Mexican sandwiches you'll ever eat!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 tortas
Calories: 518 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the sauce
- 2 pounds roma tomatoes
- 8-10 árbol chiles, rinsed and stems removed
- 3 cloves garlic
- 1/2 cup chopped onions (white or yellow)
- 2 tablespoons distilled white vinegar
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano (Mexican oregano preferred)
- 1 tablespoon olive oil
For the sandwich
- 4 crusty bread rolls, halved lengthwise
- 1 pound pork carnitas recipe
- thinly sliced red onions or pickled red onions
- cotija cheese or queso fresco
- Lime wedges
Instructions
- Heat 2 cups of water in a medium saucepan over high heat and bring to a boil.
- Remove the saucepan from the heat, add the dried chile de arbol peppers, cover, and let sit and soak for 15 minutes to soften and rehydrate.
- While the chiles soak, place the tomatoes on a large baking sheet. Broil in the oven for 8-10 minutes, flipping the tomatoes halfway through roasting, until the skins are blistered and charred.
- Transfer the softened chiles to a blender using a slotted spoon to drain out any water.
- Add the roasted tomatoes, garlic, white onion, vinegar, salt, cumin, and oregano. Puree until smooth.
- Heat olive oil in a medium saucepan over medium-high heat. Add pureed sauce, stir to cook, and bring to a simmer. Remove from heat.
- Assemble the sandwiches by filling each roll with pork carnitas, red onions, and a sprinkle of cotija cheese.
- Place each sandwich in a shallow bowl or a plate with a lifted edges. Pour a generous amount of sauce all over the top of each sandwich.
- Squeeze a lime wedge or two on each sandwich and serve.
Cup of Yum
Notes
- Use a crusty bread. It ensures that the bread doesn’t totally disintegrate and fall apart after soaking and sitting in the sauce. A crusty French baguette or a sourdough are great options!
- Adjust the heat level of the sauce to your liking. 8-10 peppers gives the sauce a medium heat. For a mild heat, use 5 peppers. For an extra spicy kick, use 15 or more peppers.
- Strain the sauce for an extra smooth consistency if desired. The sauce is typically strained before serving to achieve a smoother consistency (almost like a hot sauce), but this step is optional. I personally prefer the sauce when it's not strained since I find that it sticks to the bread better, but it's totally up to you
Nutrition Information
Serving
1torta
Calories
518kcal
(26%)
Carbohydrates
73g
(24%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
49mg
(16%)
Sodium
1762mg
(73%)
Potassium
701mg
(20%)
Fiber
6g
(24%)
Sugar
25g
(50%)
Vitamin A
2589IU
(52%)
Vitamin C
36mg
(40%)
Calcium
150mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4tortas
Amount Per Serving
Calories 518
% Daily Value*
| Serving | 1torta | |
| Calories | 518kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 1762mg | 73% |
| Potassium | 701mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 2589IU | 52% |
| Vitamin C | 36mg | 40% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.