© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Molly53
Ahogadas translates to drowned, an appropriate name for these tomato sauce dipped sandwiches, something like a Mexican version of BBQ or pulled pork sandwiches. This recipe is adapted from Mexico Desconocido's 101 Recetas Mexicanas. Serve any extra chili sauce on the side. Cooking time approximate. Posted from an online source in response to a recipe request.
For the tomato Sauce:
3 pounds roma tomatoes, coarsely chopped
1 large white onion, coarsely chopped
2 garlic cloves, chopped
1 teaspoon dried oregano
½ cup water
Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft. Allow to cool, place in blender and purée. Strain the purée and set aside.
For the Chili Sauce:
¼ pound chile (arbol chilies preferred)
1 cup water
½ cup white vinegar
Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor). Remove the stem and seeds from the chilies. Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool. Transfer sauce ingredients to a blender, purée and strain; set aside.
For the Tortas:
8 French rolls, split in half lengthwise (bollilos preferred, Mexican Bolillos, Crusty oval rolls)
1 ½ pounds boneless pork loin or pork shoulder
1 onion, cut in half
3 garlic cloves
1 bay leaf
1 sprig oregano (dried is fine)
Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste. When cooked through, remove from cooking liquid and allow to cool. Shred the meat with two forks, or slice thinly if preferred. Remove the soft center from the rolls, place on plates, and divide the meat among the rolls. Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry"). Serve torta on a plate with a lip to prevent messy