Authentic Mexican Torta - Tortas Ahogadas

Authentic Mexican Torta - Tortas Ahogadas

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DeAnna N. 0

"This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!"
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3 h 10 m servings 867 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 867 kcal
  • 43%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 75.1g
  • 24%
  • Protein:
  • 47.7 g
  • 95%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  3. Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  4. Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  5. Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  6. To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.


  • Cook's Note:
  • You can add whatever favorites your family likes as toppings, i.e. lettuce, avocado, onions, tomato. These are really easy to make and quite filling.
  • One to two ancho chili peppers can be substituted for the chipotle for a milder sauce.


  1. 8 Ratings

Most helpful positive review

A good family friendly recipe. It wasn't what I would consider hot or spicy. In fact, I was surprised by the blandness. The sauce tasted like plain tomato sauce and we could barely taste the c...

Most helpful critical review

Okay, Too spicy to really enjoy in our home.

A good family friendly recipe. It wasn't what I would consider hot or spicy. In fact, I was surprised by the blandness. The sauce tasted like plain tomato sauce and we could barely taste the c...

I recently made this for our daughter's graduation party, at which we served a Mexican style menu. While this recipe took awhile, it was WONDERFUL! All the ingredients, cooking time, & instruc...

I absolutely loved this recipe! It seems labour intensive but it isn't really and what time you do put into it pays off in spades - the taste was full and spicy and just delightfully yummy! My...

The rub was great. I did add two of the small red dried chilis, one of the ancho chilis and some jalapenos to the sauce. I also roasted all the veggies before adding to the sauce, It resulted in...

Okay, Too spicy to really enjoy in our home.

Very good :) Being from the land where Tortas ahogadas were born (Guadalajara) I can say that this tasted very similar to what they sell here in restaurants and street stands

The roast tasted great fresh out, but was too tough to shred. Crock pot probably would have made that easier. I thought the sauce would be more flavorful as well.

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