In a previous episode, we featured a “quick” Torta Ahogada recipe using deli roast beef. This time, we are going all in!
Ingredients:
Bolillo
3 lbs pork loin
1 lb lard ( pork would be so much better)
2 cup water
1 cup evaporated milk
1/2 cup warm temp coke (preferably Mexican coke)
1 whole orange
1/2 white onion, quartered
6 garlic cloves
12 bay leaves
1 T Mexican oregano
Garnish
Pickled onions
Radishes
Avocado
Lime
For the sauce:
5 plum tomatoes
4 garlic cloves, peeled
2 guajillo peppers, stemmed and seeded
1 chipotle peppers in adobo sauce
½ large white onion, quartered
1 T kosher salt
1. Cut the pork loin into about 4” chunks. Season with 1T of salt.
2. In a dutch oven, heat the lard on medium high heat.
3. Add the onion, garlic and pork.
4. Crush and add the bay leaves, cinnamon, 1t of Mexican oregano and 2 cups of water.
5. Once at a simmer, lower the heat and allow to simmer for 1 hour.
6. Meanwhile, make the sauce. Bring 4 cups|1 liter of water to a boil in a medium saucepan over high.
7. Add the peppercorns, tomatoes, garlic, bay leaves, chipotle, guajillos, and onion and cook until soft, about 10 minutes.
8. Let the ingredients rest for 2 to 4 hours, then, using a slotted spoon, transfer the ingredients to the bowl of a blender along with the salt and all of the cooking liquid.
9. Blend until smooth, then strain through a fine mesh strainer set over the saucepan.
10. Heat the consommé over medium and reduce until desired thickness, about 15 minutes.
11. Add the juice from the orange and add the peel to the pot.
12. Add the 1/2 cup Mexican Coke and 1 cup evaporated milk and allow to simmer for another 90-120 minutes.
13. Toast your bread.
14. Add some of the sauce to your plate, then on top of that, construct your sandwich. We added mayo, lettuce, cilantro, carnitas, then the top bun, covered with more sauce and then drizzled on some Crema.
15. Serve and ENJOY!
Equipment used:
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