Tortas Ahogadas Al Guero Recipes

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TORTAS AHOGADAS



Tortas Ahogadas image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 45

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
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
Kosher salt and freshly ground black pepper
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
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
Kosher salt and freshly ground black pepper
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

Steps:

  • For the braised pork butt: Preheat the oven to 325 degrees F.
  • In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
  • In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
  • For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
  • To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
  • In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
  • Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.

AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS



Authentic Mexican Torta - Tortas Ahogadas image

This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!

Provided by DeAnna N.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h10m

Yield 12

Number Of Ingredients 16

16 cloves garlic, minced
2 tablespoons minced fresh oregano
2 teaspoons salt
2 teaspoons ground black pepper
9 pounds boneless pork butt
4 dried chipotle chili peppers
6 tablespoons vegetable oil
8 cloves garlic, minced
4 onions, chopped
20 Roma tomatoes, chopped
1 cup water
5 teaspoons minced fresh oregano
¼ teaspoon white sugar
salt, to taste
12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
2 pickled jalapeno peppers, sliced

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C).
  • Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  • Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  • Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  • Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  • To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g

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