Torta Ahogada

Name: Torta Ahogada
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g pork shoulder (boneless, cut into 2-inch chunks); 20 pcs chile de árbol (dried, stems removed); 4 pcs guajillo chili (dried, stems and seeds removed); 3 pcs tomato (medium, quartered); 4 pcs garlic (cloves, peeled); 2 tbsp white vinegar; 1 pinch cumin (ground); 1 pinch salt (for chile sauce); 3 cup water (for cooking pork); 1 pcs onion (medium, quartered); 2 pcs bay leaf; 4 pcs birote roll (or bolillo, crusty sourdough-style roll); 4 pcs radish (thinly sliced); 2 pcs lime (cut into wedges)

RATING

4.6/5(128)

TASTE SCORE

9/10

A crusty birote roll stuffed with shredded pork carnitas, completely drowned in a smoky, spicy chile de árbol sauce until the bread soaks up every drop. This Guadalajara street-food icon is messy, bold, and meant to be eaten with your hands — no fork needed, just plenty of napkins.

PREP

30m

COOK

90m

SERVES

1 PIECE

684 cal

SERVINGS

METHOD · 4 STEPS

prep · ~90 min
Simmer the pork until fork-tender.
1.Place pork chunks in a large pot with water, quartered onion, smashed garlic, bay leaves, and a pinch of salt.
2.Bring to a boil over high heat, then reduce to low, cover, and simmer until the pork is fall-apart tender (75-90 min).
3.Remove pork from liquid, shred with two forks, and set aside. Discard the cooking liquid.
TIPDon't rush the simmer — the pork should shred effortlessly when it's ready.
boil · ~15 min
Make the chile de árbol sauce.
1.In a separate pot, combine chiles de árbol, guajillo chiles, quartered tomatoes, and peeled garlic cloves with just enough water to cover.
2.Bring to a boil, then reduce heat and simmer until chiles are softened and tomatoes are cooked (10-12 min).
3.Drain, reserving 1 cup of the cooking liquid. Transfer solids to a blender.
4.Add vinegar, cumin, a pinch of salt, and the reserved cooking liquid to the blender. Blend until completely smooth.
5.Strain sauce through a fine mesh strainer into a clean bowl, pressing with a spoon to extract all liquid. Adjust salt if needed.
assemble
Assemble the torta ahogada.
1.Slice each birote roll in half lengthwise without cutting all the way through — leave one side attached like a hinge.
2.Stuff each roll generously with the shredded pork carnitas, pressing down firmly.
3.Place each assembled torta in a shallow bowl or deep plate.
4.Pour the warm chile sauce over each torta until the bread is soaked and a pool of sauce surrounds it — the torta should be 'drowned.'
TIPThe bread should be crusty enough to hold its shape but porous enough to soak up sauce. Day-old birote works best.
garnish
Add fresh garnishes and serve immediately.
1.Top each drowning torta with sliced onion rings and radish slices.
2.Serve with lime wedges on the side for squeezing over the top.
TIPEat with your hands — lean forward and be ready for the mess. That's the whole point.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Simmer the pork until it shreds effortlessly with two forks — undercooked meat will be tough.
2
Day-old birote or bolillo rolls are ideal; they are crusty enough to stay intact when drowned.
3
Strain the chile sauce for a silky texture — seeds and skins can make it gritty.
4
Warm the sauce before pouring so the hot bread doesn't turn mushy instantly.
5
Shred the pork while it's still warm for the best texture and easier handling.
6
Assemble and drown each torta just before serving to prevent sogginess.

RECIPE VARIATIONS