Torta Ahogada - The Mexican Comfort Food Recipe

Torta Ahogada - The Mexican Comfort Food Recipe

Learn how to make Torta Ahogada - the Mexican comfort food at home! This recipe is traditional and easy to follow, so let's get cooking!

Love Mexican food? If so, then you'll love the delicious and easy-to-make Torta Ahogada recipe! Flour tortillas are filled with seasoned pork and battered before being topped with cheese, tomato sauce, onions and cilantro. With very few ingredients, this traditional Mexican sandwich is ready to be devoured in no time!

Gather all of your ingredients.

To make Torta Ahogada, you will need the following ingredients: 2 tablespoons olive oil, 1 pound lean ground pork, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon oregano, Kosher salt a pinch of cayenne to taste (optional), 12-ounce can of tomato sauce, one 14.5 ounce can diced tomatoes with chilis (optional), four 6-inch flour tortillas, and shredded cheddar cheese for topping. Have all of these ingredients on hand before you get started.

Roast the peppers and make salsa.

To make the salsa for your Torta Ahogada, begin by roasting two jalapeno peppers. Preheat oven to 400F and place peppers on baking sheet with foil. Cook peppers for 20 minutes, turning when halfway point is reached. Once cooled, remove skin of peppers and dice them into small cubes. In a medium-sized bowl, mix diced roasted jalapenos with one 14.5 ounce can diced tomatoes with chilis (optional) and 1/4 teaspoon oregano. Set aside for later use.

Shred pork and prepare the birote bread.

Prepare the pork for your Torta Ahogada by shredding it using two forks. Heat 6 tablespoons of oil in a large skillet and sauté the shredded pork over medium heat until cooked through, about 10 minutes. You may also add all or some of the jalapeno salsa to the pork while cooking if desired. Toast two birote (Mexican long baguette) rolls in a skillet over low heat, turning with tongs until lightly crisp. Be careful not to burn or brown them too much as you want them to still be soft enough to absorb the salsas when they get assembled.

Assemble the Torta Ahogada with avocado, onion salad and bomba chili cubes.

Place the toasted bionte roll on a plate, top with pork and pinto beans. Garnish with half an avocado sliced in half, freshly diced onion and cilantro salad, and quartered limes that can be squeezed over the sandwich as desired. Top off the Tora Ahogada with bomba chili cubes (or your favorite chili). Enjoy!

Toast the sandwiches on both sides and cook in hot oil until golden brown, before serving with extra salsa on top!

To make the traditional Mexican Torta Ahogada sandwich, heat up some oil in a frying pan on medium-high heat. Cut a bolillo roll into two halves and place them one by one onto the heated oil. Toast them until golden brown, pressing each side down with a spatula to ensure even cooking. Serve immediately with extra bomba chili cubes or salsa over each half for extra flavor. Enjoy your delicious Torta Ahogada!

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