Tortas Ahogadas Recipe

Braised Pork Butt

Level: Intermediate | Yield: 6 servings | Total Time: 4 hr 15 min | Active Time: 1 hr 15 min

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated garlic
• 1 tablespoon smoked paprika
• 2 teaspoons dry mustard
• 1 teaspoon ground coriander
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
• 1/4 cup canola oil
• One 12-ounce bottle Mexican beer

Tomato Sauce

Ingredients

• 6 to 8 dried chile de arbol
• 2 tablespoons canola oil
• 1/2 white onion, diced
• 1 jalapeno, cored, seeded and diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 1/4 cup red wine vinegar
• One 28-ounce can crushed fire-roasted tomatoes
• Kosher salt and freshly ground black pepper to taste

Sandwich Assembly

Ingredients

• 6 bolillo rolls (see Cook's Note)
• Olive oil, for brushing
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• Pico de gallo, recipe follows
• Pickled Red Onions, recipe follows

Pico de Gallo

Ingredients

• 4 Roma tomatoes, diced
• 1 jalapeno, seeded and minced
• Juice of 1 lime
• 1/2 red onion, minced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper to taste

Pickled Red Onions

Ingredients

• 1 tablespoon olive oil
• 1 red onion, halved and thinly sliced
• Sea salt
• 1 bay leaf
• Pinch cayenne
• Pinch ground cinnamon
• 1 whole star anise
• 2 tablespoons honey
• 1/4 cup red wine vinegar

Instructions

Braised Pork Butt

1. Set your oven to 325 degrees F.
2. In a small bowl, mix together the chili powder, cumin, garlic, paprika, mustard, coriander, salt, and pepper. Pat the pork dry, then rub the mixture all over the meat.
3. In a large cast-iron skillet, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, about 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil, and transfer to the oven. Cook for 2 1/2 to 3 hours. Let the pork rest a bit, then shred it.

Tomato Sauce

1. Soak the chile de arbol in warm water for 20 minutes. Once softened, remove the stems and seeds, then chop roughly.
2. Heat the canola oil in a medium saucepan over medium heat. Add the onion and saut until translucent, about 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin, and oregano, cooking for another 2 to 3 minutes until fragrant.
3. Add the vinegar, tomatoes, and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring frequently. When finished, blend the sauce until smooth. Season with salt and pepper to taste.

Pico de Gallo

1. In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro, and garlic. Mix well. Season with salt and pepper, then refrigerate for 1 hour to let the flavors blend.

Pickled Red Onions

1. Heat a small saucepan over medium heat. Add the olive oil, onions, and a pinch of sea salt. Saut until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, star anise, honey, red wine vinegar, and enough water to cover. Bring to a boil, then remove from heat. Let cool to room temperature. Remove the whole spices and refrigerate until ready to use.

To Assemble the Sandwich

1. Slice the bolillos in half, keeping them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet and toast in the oven until crispy, about 5 minutes.
2. Fill each bolillo with shredded pork, tomato sauce, shredded cabbage, cilantro, pico de gallo, and pickled red onions. Serve immediately.

Cook's Note

Bolillo rolls, about 6 inches long and shaped like a football, are the traditional bread for tortas. If you can't find them, use French rolls of a similar size and shape.