Torta Ahogada Recipe

• Difficulty: Advanced
• Servings: 1
• Total time: 4 hr 25 min (including cooling)
• Preparation time: 1 hr 10 min

Ready to craft an unforgettable mission-style torta? Dive into this bold, flavor-packed recipe from Pablo's Tacos & Beer that layers smoky carnitas, hearty beans, and fiery salsas for a taste of Indio, CA magic!

Ingredients:

• One 4-ounce piece of sourdough baguette
• 2 ounces hot Puerco Beans (recipe below)
• 6 ounces hot Smoked Carnitas (recipe below)
• 1 1/2 cups hot Tomato Salsa (recipe below)
• 2 ounces Pickled Red Onions (recipe below)
• 2 ounces Spicy Salsa (recipe below)
• 1 lime wedge

Puerco Beans (Makes 3 quarts):

• 2 pounds pinto beans
• 2 tablespoons salt
• 2 ounces lard
• 3 ounces chorizo
• 5 strips bacon, chopped
• 1/2 onion, sliced into strips
• 1 serrano pepper, chopped
• 8 ounces light beer
• 4 ounces pickled jalapeos
• 4 ounces vinegar

Smoked Carnitas (Makes 3 pounds):

• One 5-pound boneless pork butt
• 2 quarts lard
• 1/2 orange
• 3 garlic cloves
• 2 bay leaves
• 1 teaspoon oregano
• 6 ounces cola
• 1 1/2 tablespoons salt
• 1 teaspoon liquid smoke

Tomato Salsa (Makes 2 quarts):

• 2 guajillo peppers
• 12 tomatoes
• 5 garlic cloves
• 1 tablespoon salt
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 ounces vinegar

Pickled Red Onions (Makes 8 ounces):

• 2 onions (see Cook's Notes)
• 1 red beet (see Cook's Notes)
• 3 ounces white vinegar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Spicy Salsa (Yields 12 to 16 ounces):

• 4 ounces arbol chile pods
• 5 garlic cloves
• 8 ounces vinegar
• 1 tablespoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon ground black pepper

Special Equipment:

• Deep-fry thermometer

Instructions

1. Slice the baguette partially open (not cut through), layer the warm Puerco Beans inside, then fill with the Smoked Carnitas. Halve the sandwich for easier handling. Place it in a bowl, cover with the Tomato Salsa, and garnish with Pickled Red Onions. Serve alongside Spicy Salsa and a wedge of lime.

Puerco Beans:

1. Cook pinto beans in a large pot with 1 gallon of water and salt until tender, about 1 hour 30 minutes. Set aside. (Pressure cooker tip: 30-35 minutes!)
2. Heat lard in a separate pot for 2 minutes, add chorizo and bacon; cook for 5 minutes. Stir in onion strips and serrano pepper, cooking an additional 3 minutes, stirring occasionally. Pour in beer to deglaze, and reduce for 5 minutes.
3. Add cooked beans to the mixture. Bring to a boil, then stir in pickled jalapeos and vinegar. Boil briefly, then remove from heat and adjust seasonings. Perfect side for Mexican feasts!

Smoked Carnitas:

1. Cut pork butt into 2-inch cubes. Heat lard in a pot to about 350F (5 minutes). Brown pork pieces for about 7 minutes.
2. Squeeze half the orange juice into the pot, then add the orange itself, garlic, bay leaves, oregano, cola, and salt. Reduce heat to medium-low, cook until pork is tender, around 40 minutes.
3. Stir in liquid smoke, cook for 5 more minutes. Strain and set aside. Shred into tacos, quesadillas, or pair with salsas and pickled goodies!

Tomato Salsa:

1. Remove seeds and veins from guajillo peppers. Combine peppers, tomatoes, garlic, and 3 quarts water in a pot. Boil until tomatoes are cooked through, about 10 minutes.
2. Strain solids, reserving cooking liquid. Blend solids with some of the liquid until halfway covered, then add salt, oregano, cumin, black pepper, and vinegar. Blend well, taste, and adjust. Elevate your chilaquiles!

Pickled Red Onions:

1. Julienne onions and place in a bowl. Cut beet into pieces and add along with vinegar, oregano, salt, cumin, black pepper, and 3 ounces water.
2. Cover and let sit overnight. Taste and adjust. Any onions work; beets add vibrant color. Spice it up with habanero for pork perfection!

Spicy Salsa:

1. Boil arbol chile pods, garlic, and 1 quart water for 10 minutes. Strain, reserving the liquid.
2. Blend chiles and garlic with vinegar, salt, cumin, oregano, black pepper, and 8 ounces of the reserved water. Strain the final mixture. Use sparinglyit's fire! Jazz up soups, tacos, and burritos.

Pro Tips:

• Blender safety: Cool hot liquids 5 minutes, fill halfway, vent lid, cover with towel, pulse smooth.

Additional Notes:

• These components shine solo or mixedendless Mexican meal inspiration!

This pro recipe from culinary experts at Pablo's Tacos & Beer, Indio, CA, is your ticket to restaurant-level flavor at home. Fire up the kitchen and savor every bite!