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Food Network SA

Tortas Ahogadas

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 1 hr 15 min
  • Cook time
    › 3 hrs 30 min
  • Serves
    › 6 servings



Braised Pork Butt:

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons granulated garlic

1 tablespoon smoked paprika

2 teaspoons dry mustard

1 teaspoon ground coriander

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces

1/4 cup canola oil

One 12-ounce bottle Mexican beer

Tomato Sauce:

6 to 8 dried chile de arbol

2 tablespoons canola oil

1/2 white onion, diced

1 jalapeno, cored, seeded and diced

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

1/4 cup red wine vinegar

One 28-ounce can crushed fire-roasted tomatoes

Kosher salt and freshly ground black pepper


6 bolillo rolls (see Cook's Note)

Olive oil, for brushing

2 cups shredded green cabbage

1/2 cup chopped fresh cilantro

Pico de gallo, recipe follows

Pickled Red Onions, recipe follows

Pico de Gallo:

4 Roma tomatoes, diced

1 jalapeno, seeded and minced

Juice of 1 lime

1/2 red onion, minced

2 tablespoons chopped fresh cilantro

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

Pickled Red Onions:

1 tablespoon olive oil

1 red onion, halved and thinly sliced

Sea salt

1 bay leaf

Pinch cayenne

Pinch ground cinnamon

1 whole star anise

2 tablespoons honey

1/4 cup red wine vinegar


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