Authentic Mexican Torta - Tortas Ahogadas

Name: Authentic Mexican Torta - Tortas Ahogadas
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 4 dried chipotle chili peppers; 8 cloves garlic, minced; 2 teaspoons ground black pepper; 2 pickled jalapeno peppers, sliced; 4 onions, chopped; 5 teaspoons minced fresh oregano; 4 kilograms boneless pork butt; 20 Roma tomatoes, chopped; 12 servings salt, to taste; 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise; 6 Tbsps vegetable oil; 237 milliliters water; 0 teaspoons white sugar

Authentic Mexican Torta - Tortas Ahogadas might be a good recipe to expand your main course recipe box. This dairy free recipe serves 12. One portion of this dish contains roughly 71g of protein, 29g of fat, and a total of 731 calories. This recipe is typical of Mexican cuisine. 46 people found this recipe to be tasty and satisfying. A mixture of vegetable oil, sugar, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes.

Instructions

Preheat an oven to 475 degrees F (245 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Garlic

Boston Butt

Oregano

Clove

Pepper

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

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.

Ingredients you will need

Meat

Pork

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Oven

Frying Pan

Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside.

Ingredients you will need

Chipotle Chiles

Peppers

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Chipotle Chiles

Minced Garlic

Roma Tomato

Vegetable Oil

Oregano

Clove

Onion

Sugar

Water

Salt

Equipment you will use

Frying Pan

Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chipotle Chiles

Sauce

Equipment you will use

Kitchen Towels

Blender

Frying Pan

Sieve

Pot

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.

Ingredients you will need

Chipotle Chiles

Jalapeno Pepper

Sauce

Pork

Roll

Equipment you will use

Bowl

Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

Ingredients you will need

Chipotle Chiles

Sauce

Equipment

Ingredients

Servings:

dried chipotle chili peppers 8cloves

garlic, minced 2teaspoons

ground black pepper 2

pickled jalapeno peppers, sliced 4

onions, chopped 5teaspoons

minced fresh oregano 4kilograms

boneless pork butt 20

Roma tomatoes, chopped 12servings

salt, to taste 12

Mexican bolillo rolls, lightly toasted, cut in half lengthwise 6Tbsps

vegetable oil 237milliliters

water 0teaspoons

white sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.