Photograph of the finished Tortas ahogadas

Mexico · Bánh mì nhấn xốt ớt Tortas ahogadas

Tortas ahogadas

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Pork belly Pork belly 1.1 kg
  • Photograph of Mexican dried chillies Mexican dried chillies 140 g
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 1.6
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Fennel seeds Fennel seeds 20 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 140 ml
  • Photograph of Salt Salt 24 g

Method

  1. 1 Simmer pork belly with salt and garlic for 40 minutes, then shred the meat.
  2. 2 Soak dried chilies and then blend them with tomatoes, vinegar, garlic, and cumin seeds to make a thin sauce.
  3. 3 Cook the sauce for 12 minutes, then strain it until smooth and keep it very hot in the pot.
  4. 4 Choose bolillo bread with a firm crust and a solid interior; soft bread will melt in the sauce after just one second of pressing.
  5. 5 Slice the meat-filled bun, then press the entire loaf into the hot sauce and remove it immediately.
  6. 6 Pour more sauce over the top, arrange the pickled onions on top, and eat immediately with a spoon.

With an appliance

  • Pressure cooker 34 min

    Replace step 1: braise the pork belly with salt and garlic at high pressure for 14 minutes, then release the pressure naturally for 10 minutes before shredding; this reduces the cooking time to about 16 minutes compared to the usual 40 minutes, resulting in tender, evenly separated meat fibers without the need to constantly add water. The chili sauce in steps 2-3 is still cooked with the lid open to ensure it reaches the correct consistency for pressing the rice cakes.

Start cooking