To make four tortas
This dish comes from Mexico from the state of Jalisco famous for its Mariachis and for Tequlla. It is a dish eaten on the street and the Jaliscences believe it is one of the hottest foods on the planet. In a notorious case, in order to make their tortas ahogadas the hottest in Jalisco, one restaurant added battery acid to the sauce. Tortas ahogadas are served many big events in Jalisco. Football matches, at the charros, at marches and demonstrations and you can usually buy them in family run cenadurias, or ‘dinner restaurants’.
It is essential that you use a very hard and chewy type of baguette roll. If you don’t then the torta will fall apart after you add the hot chilli sauce and the result will be an unpleasant mush.
Ingredients
• 3 hard variety small baguettes (birote)
• 500 grams of pork
• 500 grams of ripe tomatoes
• 60 grams of tree chillies
• Two mugs full of Rose Cocoa beans
• Two limes
• 3 large onions (red or white)
• Three laurel leaves
• Vinegar
• Salt
• Oregano
For the pork
1. First fill a saucepan with fresh water
2. Add laurel leaves half an onion and a clove of garlic to the water
3. Then wait until the water reaches a rolling boil
4. After that put the pork into the boiling water
5. When the water has boiled for 5 minutes, turn the flame down
6. Leave the pork to simmer for 40 minutes with the lid on
7. Then Drain the liquid from the saucepan
8. Finally, put aside the pork and let it cool.
For the refried beans
1. Soak Rose Coco beans overnight
2. Boil in a pressure cooker with plenty of liquid for 40 minutes or so
3. Drain, but not all the liquid.
4. Put some of the beans into a saucepan, add a generous splash of oil and start mashing
5. When the beans begin to unstick from the pan roll out onto a plate.
For the sauce
1. Take small hot tree chillies ( more if you like your food hot)
2. Roast them on a skillet with one cloves of garlic
3. Roast the tomatoes on a skillet until the skin has burned
4. Liquidise the chillies, tomatoes and cloves of garlic together with one chopped up onion
5. Add a dash of vinegar
6. Put the sauce in a saucepan add a half a teacup of water, a clove and marjoram
7. Heat the sauce to a near boil and turn off.
For the onion pickle
1. Slice up one onion
2. Marinade in lime juice for half an hour
To assemble the dish, you slice the hard baguette open, layer each side with refried beans and then place the boiled pork into the baguette. Then you pour the hot chilli tomato sauce over the sandwich. Be generous. You put the onion pickle on the side of the plate. Finally you sprinkle oregano on the sandwich and add salt to taste. Typically Torta ahogadas are eaten with a soft drink accompaniment to take away the heat.
This dish comes from Mexico from the state of Jalisco famous for its Mariachis and for Tequlla. It is a dish eaten on the street and the Jaliscences believe it is one of the hottest foods on the planet. In a notorious case, in order to make their tortas ahogadas the hottest in Jalisco, one restaurant added battery acid to the sauce. Tortas ahogadas are served many big events in Jalisco. Football matches, at the charros, at marches and demonstrations and you can usually buy them in family run cenadurias, or ‘dinner restaurants’.
It is essential that you use a very hard and chewy type of baguette roll. If you don’t then the torta will fall apart after you add the hot chilli sauce and the result will be an unpleasant mush.
Ingredients
• 3 hard variety small baguettes (birote)
• 500 grams of pork
• 500 grams of ripe tomatoes
• 60 grams of tree chillies
• Two mugs full of Rose Cocoa beans
• Two limes
• 3 large onions (red or white)
• Three laurel leaves
• Vinegar
• Salt
• Oregano
For the pork
1. First fill a saucepan with fresh water
2. Add laurel leaves half an onion and a clove of garlic to the water
3. Then wait until the water reaches a rolling boil
4. After that put the pork into the boiling water
5. When the water has boiled for 5 minutes, turn the flame down
6. Leave the pork to simmer for 40 minutes with the lid on
7. Then Drain the liquid from the saucepan
8. Finally, put aside the pork and let it cool.
For the refried beans
1. Soak Rose Coco beans overnight
2. Boil in a pressure cooker with plenty of liquid for 40 minutes or so
3. Drain, but not all the liquid.
4. Put some of the beans into a saucepan, add a generous splash of oil and start mashing
5. When the beans begin to unstick from the pan roll out onto a plate.
For the sauce
1. Take small hot tree chillies ( more if you like your food hot)
2. Roast them on a skillet with one cloves of garlic
3. Roast the tomatoes on a skillet until the skin has burned
4. Liquidise the chillies, tomatoes and cloves of garlic together with one chopped up onion
5. Add a dash of vinegar
6. Put the sauce in a saucepan add a half a teacup of water, a clove and marjoram
7. Heat the sauce to a near boil and turn off.
For the onion pickle
1. Slice up one onion
2. Marinade in lime juice for half an hour
To assemble the dish, you slice the hard baguette open, layer each side with refried beans and then place the boiled pork into the baguette. Then you pour the hot chilli tomato sauce over the sandwich. Be generous. You put the onion pickle on the side of the plate. Finally you sprinkle oregano on the sandwich and add salt to taste. Typically Torta ahogadas are eaten with a soft drink accompaniment to take away the heat.
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