Before you cook
Background Recipe story & origin
Tortas ahogadas (drowned sandwiches) are Guadalajara's signature dish. A crusty birote roll (a hard, salt-less bread unique to Jalisco) is filled with carnitas, then literally drowned in thin, spicy chile de árbol salsa. A milder tomato sauce is offered alongside for those who can't handle the heat. Eaten with fork and knife, or just hands and many napkins.
Before you start Equipment you'll need
- blender — Blends chiles and tomatoes into smooth salsa for serving with tacos
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Make the salsa
Toast árbol chiles until dark (careful not to burn). Roast tomatoes and garlic. Blend chiles, tomato...
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Assemble the tortas
Split rolls. Fill generously with warm carnitas. Close.
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Drown in salsa
Place tortas in shallow bowls. Ladle hot salsa generously over, drowning the sandwiches. Top with sl...
Prep Get set first
About 10 min of prep
- Prepare blender
This recipe takes about 30 minutes total.
Ingredients
Instructions
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Make the salsa
Toast árbol chiles until dark (careful not to burn). Roast tomatoes and garlic. Blend chiles, tomatoes, garlic, vinegar, cumin, salt, and 2 cups water until smooth. Simmer 10 minutes.
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Assemble the tortas
Split rolls. Fill generously with warm carnitas. Close.
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Drown in salsa
Place tortas in shallow bowls. Ladle hot salsa generously over, drowning the sandwiches. Top with sliced onion. Serve with lime.