Entree: Mexico – Jalisco – Tortas Ahogadas (Sandwiches of crusty birote rolls filled with seasoned pork and submerged in a spicy tomato-chile drowning sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 20 min

Total 1 hr 40 min

Ingredients

- 4 birote salado rolls or bolillo rolls (if birote unavailable)
- 2 lb (900 g) pork shoulder, trimmed and cut into large chunks
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 4 garlic cloves (about 16 g), peeled
- 1 bay leaf
- 1/2 white onion, quartered
- 1 orange, halved (juice reserved)
- 2 tbsp (30 ml) vegetable oil
- 4 cups (950 ml) water, plus more for sauce thinning if needed
- For the drowning sauce:
  - 6 roma tomatoes (about 1 1/2 lb / 700 g)
  - 6 dried guajillo chiles, stems and seeds removed
  - 4 dried chile de árbol (optional for extra heat)
  - 2 garlic cloves (about 8 g)
  - 1/2 tsp (2 g) dried oregano
  - 1 tsp (5 g) sugar
  - 2 tbsp (30 ml) white vinegar
  - Salt to taste, about 1 tsp (6 g)
- For quick pickled onion:
  - 1 medium red onion, thinly sliced (about 6 oz / 170 g)
  - 1/2 cup (120 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tsp (6 g) salt
  - 1 tsp (4 g) sugar
- Garnishes: lime wedges (4) and fresh cilantro, chopped, 2 tbsp (8 g)

Instructions

1. Step 1: Place pork shoulder, 1 tsp salt, 1/2 tsp pepper, 4 garlic cloves, bay leaf, quartered onion, and orange halves (squeezed) into a pot with 4 cups water. Bring to a simmer, cover, and cook gently until pork is tender, about 1.5–2 hours. Remove pork, reserve 1 cup of the cooking liquid, shred the meat with forks, and set aside. Strain and reserve cooking liquid.
2. Step 2: In a skillet, heat 2 tbsp vegetable oil over medium-high heat and brown the shredded pork briefly to render and slightly crisp the edges, using reserved cooking liquid as needed to keep meat moist; keep warm.
3. Step 3: Meanwhile prepare the drowning sauce: toast guajillo and chile de árbol lightly in a dry skillet until aromatic, then soak in hot water for 15 minutes until softened. Puree soaked chiles, roma tomatoes, 2 garlic cloves, oregano, sugar, vinegar, and 1 cup of water (or reserved cooking liquid) until smooth. Strain the sauce into a saucepan, simmer 10–12 minutes, season with salt to taste, and adjust thickness with water if necessary—the sauce should be pourable but robust.
4. Step 4: Make quick pickled onions by submerging sliced red onion in 1/2 cup vinegar, 1/2 cup water, 1 tsp salt, and 1 tsp sugar. Let sit at least 20 minutes (longer for stronger flavor).
5. Step 5: To assemble, split each birote or bolillo roll but keep bases intact. Spread a thin layer of the warm pork into each roll, piling generously.
6. Step 6: Place filled sandwich on a plate and ladle the hot drowning sauce over the torta to partially or fully submerge as desired. Top with pickled red onion, chopped cilantro, and serve immediately with lime wedges for squeezing.
7. Step 7: Serve extra sauce on the side for guests to add more heat or drowning; leftovers can be reheated gently and soaked again before serving.