Entree: Mexico – Mexico City – Torta Ahogada (A sandwich of shredded pork drowned in a spicy tomato-chile sauce and served with pickled onions)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 2–3 pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, peeled and halved, approx. 6 oz (170 g)
- 3 garlic cloves
- 4 cups (960 ml) water or enough to cover pork
- 4 bolillo or crusty sandwich rolls, approx. 4 oz (115 g) each
- 8 roma tomatoes, roasted or charred, about 2 lb (900 g)
- 6 dried chiles de árbol, stems removed (for very spicy sauce)
- 2 dried guajillo chiles, stems and seeds removed (optional, for color and body)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water (for blending sauce)
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- Salt to taste
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) boiling water (for quick-pickling onions)
- 2 tbsp (30 ml) fresh lime juice
- Vegetable oil for frying or brushing rolls, as needed
- Lime wedges for serving

Instructions

1. Season the pork shoulder pieces with 1 tsp salt and 1/2 tsp pepper. In a medium pot, heat the 1 tbsp vegetable oil over medium-high heat and brown the pork on all sides, about 6–8 minutes total.
2. Add the halved onion, 3 garlic cloves, and 4 cups water to the pot. Bring to a simmer, reduce heat to low, cover, and simmer gently until pork is tender and easily shredded, about 1.5–2 hours. Remove pork and reserve 1–2 cups (240–480 ml) of the cooking liquid; shred the pork and set aside.
3. Meanwhile prepare the spicy sauce: toast the chiles lightly in a dry skillet for 20–30 seconds each until fragrant but not burned. Remove stems and seeds as desired for heat control.
4. Char the roma tomatoes on a grill or in a skillet until blackened in spots. Place charred tomatoes, toasted chiles, 1/4 cup (60 ml) water, 1/2 cup (120 ml) white vinegar, oregano, cumin, and a pinch of salt into a blender and puree until smooth. Pass the sauce through a sieve for a smoother texture if desired. Taste and adjust salt and heat by adding more chiles or vinegar.
5. For quick-pickled onions: place thinly sliced red onion in a bowl, pour 1/2 cup (120 ml) boiling water over them and let sit 1 minute, then drain. Add 2 tbsp (30 ml) lime juice and a pinch of salt; set aside to marinate while assembling.
6. To build the tortas: split each roll but do not cut entirely through (leave a hinge). Lightly brush or fry the inside of the rolls in a little oil until just crisped and warm.
7. Fill each roll generously with shredded pork, pressing it into the roll so it holds together well.
8. Place the filled tortas on a platter and ladle or pour the spicy tomato–chile sauce over each sandwich until fully submerged or generously coated, according to taste. For a two-sauce approach, reserve some sauce and dilute part with reserved pork cooking liquid for a milder "ahogada roja" if desired.
9. Top with pickled red onions and serve immediately with lime wedges. Serve extra sauce on the side for those who want to dunk more.