Authentic Mexican Torta - Tortas Ahogadas
| Rate this recipe! |
Recipe Submitted by:Anu
| Servings |
| 12people |
| Servings |
| 12people |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 16 cloves garlic minced
- 2 tablespoons fresh oregano minced
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 9 pounds boneless pork
- 4 dried chipotle chili peppers
- 6 tablespoons vegetable oil
- 8 cloves garlic minced
- 4 Onions chopped
- 20 tomatoes chopped
- 1 cup Water
- 5 teaspoons fresh oregano minced
- 1/4 teaspoon Sugar
- Salt to taste
- 12 Mexican bolillo rolls lightly toasted cut in half lengthwise
- 2 pickled jalapeno peppers sliced
| Ingredients
|
Instructions
- Preheat an oven to 475 degrees F (245 degrees C).
- 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.
- 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 160 degrees F (70 degrees C)
- Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat
- Stir in 8 cloves of minced garlic and the chopped onions; cook and stir untilthe onion has softened and turned translucent, about 5 minutes. Stirin the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste.
- Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently
- 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.
- 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. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
