Torta Ahogada
Crispy-fried pork sandwiches drowned in a vibrant chile-tomato sauce. A Guadalajara classic that's messy, spicy, and utterly satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toast dried chiles in a dry skillet over medium heat for 30 seconds per side.
Step 2
Transfer chiles to a blender with canned tomatoes, onion, and 1/2 cup water.
Step 3
Blend until completely smooth. Strain through a fine sieve into a bowl.
Step 4
Heat oil in a deep skillet to 350°F, or until a small piece of pork sizzles immediately.
Step 5
Fry pork slices in batches until golden and crispy, about 3 minutes per batch. Transfer to a paper towel.
Step 6
Warm the chile sauce in a shallow bowl over medium heat for 2 minutes until steaming.
Step 7
Split rolls in half. Fill each with a handful of crispy pork, pressing gently.
Step 8
Submerge each sandwich completely in the warm sauce for 10 seconds, turning once.
Step 9
Transfer to a plate with sauce pooling underneath. Serve immediately with a fork and spoon.
Tools you’ll need
- 12-inch skillet (for toasting chiles)
- deep skillet or saucepan (3-quart, for frying)
- blender
- fine sieve
- shallow bowl (for sauce)
- thermometer (optional, for oil temperature)
- paper towels
- tongs
- slotted spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
