Torta Ahogada

Normally you would make this with slow cooked carnitas, but I didn’t want to wait 6 hours for my sandwich.

Torta Ahogada

Prep Time21 mins
Cook Time45 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 3 sandwiches
Calories: 1320kcal

Ingredients

For The Sauce

  • 10 oz diced tomatoes
  • 28 oz crushed tomatoes
  • 1/4 cup cilantro plus more for garnish
  • 3 chipotle peppers adobo sauce minced
  • 2 tsp adobo sauce from the chiles
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1 cup beef broth

The Meat

  • 2 lb Pork Loin shaved
  • 1 small onion diced
  • 4 tsp garlic crushed
  • 1 jalapeno pepper diced
  • salt and pepper
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 cup orange juice
  • vegetable oil

The Sandwich

Instructions

  • Add all the sauce ingredients except the broth to a pot and bring to a simmer. Simmer for 20 minutes,
  • In a medium mixing bowl, toss the meat with the oregano and cumin til fully coated
  • Heat some vegetable oil in a skillet on medium high. Add the meat and cook til no longer pink. Remove the meat with a slotted spoon and set aside.
  • Add the onion, garlic and jalapeno and some salt and pepper to the pan and cook til the onion and jalapeno are soft- 5-8 minutes
  • Pour in the orange juice and bring to a rolling boil then reduce to simmer. Add the meat back to the pan and braise til liquid is about half. 15-20 minutes.
  • Build sandwiches with gaucamole and pickled jalapenos, serve with sauce for dipping.

Nutrition

Calories: 1320kcal | Carbohydrates: 149g | Protein: 95g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 191mg | Sodium: 3334mg | Potassium: 3822mg | Fiber: 24g | Sugar: 52g | Vitamin A: 2400IU | Vitamin C: 199mg | Calcium: 319mg | Iron: 15mg