Torta Ahogada Recipe Bayless
Torta Ahogada Recipe Bayless. In a medium saucepan over medium heat, combine tomatoes, tomato sauce and chipotles. (full instructions in the recipe card below.) assemble your tortas.
The torta ahogada (drowned sandwich)is mexican comfort food to the max. It consists of a carnitas sub sandwich smothered in a tomato sauce. Slice each bolillo in half, then add a generous amount of carnitas meat.
The Meat Soaks Up The Spicy Salsa, And And The Richness And Fat Of The Meat Balances The Acidity Of The Spicy Salsa.
Add the meat back to the pan and braise til liquid is about half. Unless you request only half submerged. Pour through a medium strainer into a bowl,.
The Torta Is Suffocated In A Hot Tomato And Chile De Árbol Sauce And Finished Off With Crude White Onion.
Torta ahogada is an iconic sandwich from the city of guadalajara. And it was worth the chilly wait. The crusty bread seems unremarkable on its own, but is essential to the dish's texture and balance, cutting the heat of the chilies and the bite of the raw or marinated onion garnish.
In A Large Saucepan Over Medium Heat, Combine The Chopped Tomatoes With Chiles, Tomato Sauce, Cilantro, Chipotles, Adobo Sauce, Lime Juice, And Salt.
Season the salsa in a little olive oil to deepen the flavors ( add liquid as needed ). In a real sense suffocated sandwich, the torta ahogada highlights carnitas served on birote salado, a sourdough roll with a fresh, salted outside, here and there spread with frijoles refritos (refried beans). There are grilled skirt steak tortas and grilled zucchini tortas, along with an avocado cilantro mayo and a chipotle salsa to spread on them.
Place The Bottoms On A Rimmed Baking Sheet.
Divide the shredded pork between the 6 bottom halves, then top each with about 1/4 cup of shredded cheese. Let stand for at least 15 minutes. It consists of a carnitas sub sandwich smothered in a tomato sauce.
Set The Oven To 225F.
In a large nonstick skillet, heat oil over medium heat. Cap the tortas with the top half of the rolls and slide the baking sheet into the oven for about 10 minutes or until the cheese has melted and the bolillos have crisped. Last week, on a ridiculously frigid day in chicago, i actually waited 45 minutes outside in line to get into a restaurant.