Welcome to another delicious adventure with Cocinando Al Sazon De Maria! Today, we are diving into the vibrant flavors of Jalisco, Guadalajara with our Authentic Jalisco-Style Drowned Tortas. These traditional Mexican sandwiches are drenched in two types of sauce – one tangy tomato sauce and a fiery chile de árbol sauce. Follow along to create this mouthwatering dish that's perfect for any meal of the day!
Ingredients:
- 6 large ripe tomatoes (jitomates)
- Chunks of Carnitas (pork meat, prepared as shown on the channel)
- 50 ml of white vinegar
- 60 grams of chile de árbol
- 2 cups of cooked black beans
- 1 small onion, sliced into rings
- 3 whole black peppercorns
- 2 cloves
- 1 tsp of granulated chicken bouillon (tomato-flavored)
- A pinch of oregano
- Salt to taste
- A pinch of cumin
- 10 additional black peppercorns
- Additional cloves for the spicy sauce
- 1 bay leaf
- 2 garlic cloves, peeled
- 3 tbsp of lard or vegetable oil for frying
- 3 Bolillo rolls (or birote salado) – Jalisco-style firm and crusty bread rolls
Equipment:
- Blenders
- Frying pan
- Saucepan
- Strainer
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 3 tortas
Instructions:
1. Start by simmering the tomatoes and chili de árbol in a saucepan until soft.
2. Fry the beans in a frying pan with a bit of lard until they have a smooth consistency.
3. For the tomato sauce, blend the cooked tomatoes with cumin, granulated chicken bouillon, a teaspoon of oregano, garlic cloves, the whole black peppercorns, the cloves, and a piece of onion. Adjust salt to taste and add enough water to achieve the desired consistency.
4. Heat a little oil in the pan and fry the tomato sauce until it thickens slightly.
5. For the spicy chili de árbol sauce, blend the cooked chilis with the reserved black peppercorns, additional cloves, the bay leaf, a little oregano, and some vinegar. Strain to achieve a smooth sauce.
6. Slice your bolillo rolls in half, making sure not to cut all the way through to keep the ingredients contained.
7. Spread the mashed beans on one side of the bolillo, then add chunks of carnitas on top.
8. Add some sliced onion over the meat.
9. Drench the torta in the mild tomato sauce and add a few drops of the spicy sauce if you like heat.
10. Serve immediately, garnished with extra onion slices if desired.
Cooking Tips:
- Toast the bolillo rolls slightly before assembling the tortas for an extra crunch.
- Adjust the spiciness of the chili de árbol sauce to your preference by controlling the number of chilis used.
- The carnitas can be homemade, following the recipe on the channel, or store-bought for convenience.
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Enjoy these traditional, succulent Drowned Tortas in true Jalisco style!
This recipe is brought to you by Cocinando Al Sazon De Maria. Visit their YouTube channel at https://www.youtube.com/@COCINANDOALSAZONDEMARIA for more delightful cooking content.
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Tortas Ahogadas