Photograph of the finished Torta ahogada

Mexico · Bánh mì kẹp heo chan sốt ớt Guadalajara

Torta ahogada

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 4 loaves
  • Photograph of Pork shoulder Pork shoulder 480 g
  • Photograph of Tomato Tomato 320 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Garlic Garlic 20 g
  • Photograph of Dried oregano leaves Dried oregano leaves 8 g
  • Photograph of Onion Onion 100 g
  • Photograph of Lime Lime 2
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Pork fat Pork fat 60 g

Method

  1. 1 Marinate the pork shoulder with salt, garlic, and pepper for 20 minutes, then simmer it in pork fat over low heat for 60 minutes until tender.
  2. 2 Blend tomatoes with garlic and oregano leaves, then simmer for 10 minutes to make a thin sauce to pour over the bread.
  3. 3 Soak dried chilies for 15 minutes, then blend them with vinegar and salt to make a thick, spicy chili sauce.
  4. 4 Slice the onion thinly and soak it in lemon juice and salt for 15 minutes.
  5. 5 Slice the bread roll, stuff it with shredded pork, and place it in a deep bowl.
  6. 6 Pour tomato sauce all over the bread, drizzle with chili sauce, and sprinkle with pickled onions.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: cook pork with fat under high pressure for 20 minutes, then release pressure naturally for 10 minutes; reduce to about 30 minutes, after opening the lid, still stir for 5 minutes to evaporate the liquid before shredding.

Start cooking