Torta ahogada literally translated to drowned sandwich. It is said that by mistake the torta was dropped into the savory salsa and grew to become one of the most popular sandwiches in Guadalajara, Mexico! I truly believe that the best recipes sometimes happen by accident. The torta ahogada originally sold exclusively on street stands is now served in hundreds of restaurants throughout Mexico and even in the states.
The Mild Tomato Salsa! Caldillo!
The simplicity of this mild tomato salsa or caldillo is what makes it so delicious. And it’s so versatile! Delicious for tortas ahogadas, chiles rellenos, taquitos ahogados or even as a soup base for caldo de papa and fideo, so tasty! Don’t limit yourself to the red tomato version. I have, in the past, prepared a green version with tomatillos and paired it with tacos dorados and even rellenos. Said to be the working man’s torta, it is extremely popular with all age groups.
It’s ok to step out of what is traditional sometimes.
It’s very difficult to find a bakery that sells traditional crusty birotes. You can substitute with a well toasted bolillo, ciabatta roll or small baguette. The key thing is that the exterior of the roll must be crunchy, so it holds up to the warm tomato sauce. If you don’t want to take a chance on the torta getting soggy, just dip the torta into the warm caldillo as you enjoy it. Don’t forget the spicy chile de arbol salsa!
Spicy Chile de Arbol Salsa!
A spicy chile de arbol salsa is a must, in my opinion, for many traditional Mexican dishes. If you want to skip the spicy salsa all together, you could just add 1-2 chile de arbol to the caldillo and be done. It’s great to have both on hand for those who do enjoy spicy. The touch of vinegar in the arbol salsa will help preserve it refrigerated for at least one month.
What is the best pork for tortas ahogadas?
Carnitas, chopped or shredded is most often the popular choice. Don’t limit yourself though. One of my favorite torta ahogada is filled with BEEF CHEEK BARBACOA. It’s amazing! Keep it vegetarian with grilled nopales, queso con chile or chilaquiles! There is a great brand out there if you are in search of homestyle carnitas flavors. Del Real foods sells a 2 lb. container of already cooked carnitas. I have used them several times in the past. This is not a sponsored post.
The Torta!
First thing I want to take note of is that the beans and avocado added is to suit my taste. I believe the traditional torta most times only has mayonnaise, sometimes beans, carnitas and a little of the mild tomato salsa. But don’t quote me on that! Anytime I can sneak in beans and avocado to my tortas, I will!
Let’s get to the torta already!
Before you start on your torta, make sure you have plenty of PICKLED RED ONIONS waiting. If you are going to invest the time and prepare the HOMEMADE BOLILLOS, you will want to use them on the first day.
If pickled red onions are not your thing, a fresh thinly sliced red onion is tasty as well.
Pace Yourself! If you are like me, I can only finish half!
If this is the case, I actually will place the meat on the plate, top with one half of the crusty roll and ten top as usual. All the same great flavors, but with half of the bread.
Ingredients
Mild Tomato Salsa(Caldillo)
- 5 c water
- 6 large Roma tomatoes
- 1 serrano pepper
- 1/4 med. white onion
- 2 cloves of garlic
- 3-4 tsps. tomato/ chicken bouillon optional
- Fresh cracked pepper to taste
- Salt to taste
- 1 1/2 tbsps. avocado oil
- Small handful fresh cilantro
Spicy Arbol Salsa
- 1 cup dried chile de arbol stems removed
- 3 cloves of garlic peeled
- 1 tsp. Avocado oil
- 2 cups water
- 2 tbsps. white vinegar
- Salt to taste
To Finish The Torta
- 4 large bolillo or birote rolls see recipe link
- 1 lb previously prepared pork carnitas shredded or chopped, see recipe link
- 1 1/2 c previously prepared refried beans see recipe link
- Pickled red onions see recipe link
Instructions
- Mild Tomato Salsa( Caldillo): In a saucepan at medium heat, bring 5 cups of water to a simmer.
- Slice an X on the bottoms of tomatoes. Roughly chop the serrano pepper. Transfer tomatoes, peppers, onion and garlic to simmering water. Cook for 10 minutes.
- Remove tomatoes from water and carefully peel skins away and discard skins.
- Transfer tomatoes, peppers, onion and garlic to blender jar along with 2 cups of cooking water from saucepan. Add bouillon, pepper, and salt to taste. Blend on high until smooth.
- Preheat 1 1/2 tbsp of oil in a saucepan, at medium heat, for a few minutes. Once hot, pour in the caldillo(tomato salsa) from the blender jar. Stir well. Add the cilantro. Cook at a steady simmer for 15-20 minutes. Taste for salt.
- Spicy Arbol Salsa: In a cold skillet, add the chile de arbol and the garlic. Place on the burner and turn to medium heat. After a few minutes the chiles will start to become aromatic. Drizzle in the oil. For the next 2-3 minutes, toss the chiles and garlic. You want the chiles to slightly blacken in some spots and the garlic to start to brown in some spots.
- When ready, pour 2 cups of water into the skillet. Cook for 1 more minute, then remove from the heat. Set aside for 5 minutes.
- When ready, transfer the ingredients from the skillet to the blender. Pour in the vinegar. Season with salt, to taste. Blend on high until mostly smooth. Taste for salt.
Assemble Torta
- Before anything, you want to make sure that the bread is extra toasted and crunchy on the outside. If it is soft, the warm tomato salsa will make it soggy, fast.
- If you need to toast the bread, I suggest, adding a thin layer of refried beans to the bottom of the bread and then a generously layer of carnitas before toasting in the oven or in the air fryer. When ready, add a few slices of avocado and plate on a shallow plate. Ladle on a generous amount of the mild tomato salsa. Drizzle on the arbol salsa, then garnish the top with pickled red onions. Enjoy while it's hot!
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