How to make Torta Ahogada Recipe (Sandwich Jalisco Style) (2024)

Published: May 31, 2011 · Updated: Jan 29, 2021 by Mely Martínez

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This is recipe and photos are from my Dear fellow blogger Pily from “La Cocina de Pily”. Pily lives inGuadalajara, Jalisco., and from there she shares her love of cooking with a variety of easy to make dishes and blogging about it while also homeschooling two teenager boys. Those are just two of the many things we have in common.

Torta Ahogada

A Guest Post from "Pily en la Cocina"

But let’s go to the recipe: “Tortas Ahogadas” (salsa-drowned sandwiches) are typical of Guadalajara city in the State of Jalisco. They are made with a roll called "salted Birote", which is different from the traditional Mexican bread “bolillo”. Birote has a sour taste and a very hard crust slightly similar to a crusty baguette or a mild sourdough.

That’s why it's so good for this smothered sandwich since it doesn’t get soft as easily as other pieces of bread. Of course, that it will soften, but not so fast, this sandwich is smeared with refried beans filled with pork carnitas and topped with a tasty tomato sauce and the brave ones also top it with a spicy Arbol sauce. Personally, I do not like to add the spicy sauce because I like to enjoy it, when it is too hot then you do not taste the food, add ... your lemon, salt and very importantly, a cold co*ke ... wow!

"Torta Ahogada".

People who come from other states, in my experience, do not like this sandwich very much because it is "softened with the sauce”, but I love it!
Well, too much blah, blah ... Here goes the recipe

How to make Torta Ahogada Recipe

JUMP TO FULL INSTRUCTIONS

Instructions:

Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano, and salt.(Please check the ingredients list below)
In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it to taste the salt, if you feel that it needs more oregano, add more or a little more vinegar, it should be a little acid, but rich.

For the Hot sauce, cook the 15 Arbol Chiles in water for a bout 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, ½ clove of garlic, salt and puree until smooth. Strain and it is ready.

How to make Torta Ahogada Recipe (Sandwich Jalisco Style) (8)

Now to assemble the sandwich, spread some refried beans on each side of the rolls, top-bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, served with marinated onions alongside, a wedge of lemon and ... dig in! If you like to spice your sandwich add the árbol sauce.

My friend Nora also has her own version in Spanish HERE.
Enjoy!

More recipes:
Pork in Tomato Sauce
Mexican Pork Carnitas Torta

📖 Recipe

Torta Ahogada

Mely Martínez

Torta Ahogada is typical of Guadalajara city in the State of Jalisco. They are made with a roll called "salted Birote".

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Pork

Cuisine Mexican

Servings 4 servings

Calories 442 kcal

Ingredients

▢ 4 hard rolls halved horizontally
▢ 1 Lb Pork Carnitas
▢ ¾ cup of Refried Beans
▢ 2 Lbs. ripe tomatoes
▢ 1 clove garlic
▢ 1 teaspoon of vinegar
▢ ½ teaspoon of dry Mexican oregano
▢ Salt to taste
▢ 1 / 4 of a large thinly sliced onion and marinated in lemon juice

Hot sauce:

▢ 15 árbol peppers
▢ ½ garlic clove
▢ Salt to taste

Instructions

Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.
In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?
For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, ½ clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!
Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.

Nutrition

Serving: 1gCalories: 442kcalCarbohydrates: 33gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 102mgSodium: 715mgPotassium: 759mgFiber: 5gSugar: 5gVitamin A: 1491IUVitamin C: 18mgCalcium: 95mgIron: 4mg

Tried this recipe?Let us know how it was!

More Pork

Shredded Pork in Achiote Sandwich
Country Style Pork Ribs in a Spicy Tomato Sauce
Easy seasoned pork chops
Cochito al Horno

Reader Interactions

Comments

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Anonymous
December 16, 2016 at 11:09 pm

Its been about a week since I found your website. Love looking through it for inspiration. Many of your recipes are similar or the same to what I grew up eating and cook myself. I can't believe the amount of recipes you have! What a great resource. I was thrilled to find out, if I understand correctly that you are a homeschooling mama. I am Mexican also, have been homeschooling for many years, and love to cook traditional Mexican dishes, so I feel in some way a connection to you. Do you ever write about homeschooling?
I will definitely try the tortas this weekend.
Reply
- mmartinez
  December 17, 2016 at 3:52 am
  
  Hello,
  Thank you for your kind comments. We did homeschool for many years our son until he finished high school. I usually write about the recipes. I hope you enjoy the recipes! And please, let me know if I can be of any help.
  Mely
  Reply
Rachael Almaraz
May 19, 2015 at 1:48 pm

My husband is from Jalisco I make these all the time he loves them.
Reply
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Anonymous
October 17, 2013 at 3:28 am

How long does this take to cook? Also if you can have it in prep time and cooking time, it'd be really helpful!
Reply
- Mely
  October 17, 2013 at 6:01 pm
  
  Hello ,
  This sandwich is usually make of pork meat that was cooked earlier, the day before or bought from the butcher already made.
  You can find the recipe for the carnitas here in 2 versions: Pork Carnitas
  The salsa will take about 20 minutes to make including cooking time. Both the carnitas and the salsa can be prepare ahead of time until ready to assembly into sandwich - torta.
  Thanks for your interest.
  Mely
  Reply
Katie
November 13, 2012 at 6:04 am

This looks and sounds amazing. I have to admit, living in B.C. I've never had one but if I ever have the chance I'm going to try it or just make it myself! 🙂
Reply
- Mely
  November 23, 2012 at 6:32 pm
  
  Hello Ketie,
  I hope you can make them. I am sure you can buy Carnitas en your area. Enjoy!
  Mely
  Reply
Mexico in my kitchen
July 22, 2011 at 1:42 pm

Hola Rolando,
Gracias por tus palabras,
Que tengas un bello dia.
Mely
Reply
Mexico in my kitchen
July 22, 2011 at 1:41 pm

Hola Gaby,
Aqui ando tomando un tiempo para la familia.
Regreso pronto.
Saludos y disfruta elv erano con tus hermosos crios.
Mely
Reply
rolrodur
July 22, 2011 at 2:00 am

Hola, buenas noches. muy buena receta de tortas ahogadas, es un platillo bastante picoso pero muy rico también, aquí en la capital es difícil hallarlas pues el virote no puede prepararse aquí por la altura, de todas formas que ricas se ven mucho gusto me da haber encontrado este blog, felicitaciones
Reply
Gabriela, clavo y canela
July 21, 2011 at 10:26 pm

Melyy!! donde andas! se te extraña! besitos
Reply
La Dama
July 18, 2011 at 9:08 pm

Mely,
que bueno que estas muy bien,ocupada trabajando.
yo la paso checkiando cada rato aver que recetas nos postea.
saludos
mil abrazos
te me cuidas amorcito
Reply
La Dama
July 18, 2011 at 8:45 pm

Mely,
donde andas mujer? reportate, I made some of your Swiss enchiladas, me salieron bien ricas.
Reply
La Dama
July 11, 2011 at 6:32 pm

Si es cierto Mely, tiene que ser gabacho para salir en la tele. tu crees que van a poner a una Mexicana en su propio show.
Reply
Jay
July 08, 2011 at 10:28 am

looks irresistibly hearty and full of nice texture..
first time here ...love your space..
awesome recipe collection with gorgeous clicks..
Am your happy subscriber now..:)
do stop by mine sometime..
Reply
Helga!
July 06, 2011 at 9:33 pm

My mouth is watering so much I can't speak.
DELICIOUS!!!!
🙂
Reply
Karen Chan
July 05, 2011 at 4:11 pm

I have always seen this and heard of it but can you believe never had it!? It's been on my i-have-to-try this. It looks like a better version of a french dip sandwich 😉 Now this is going to have to go on my i-have-to-make-this list!
Reply
Nammi
July 02, 2011 at 1:45 pm

even though i dont eat pork , that does look like a delicious looking sandwich :), maybe can try with beef instead of pork.
Reply
Carmen
June 27, 2011 at 4:27 am

Ahh, tengo que ir a Guadalajara por unas tortas ahogadas, por unos birotes, por unas jericallas, por tantas cosas ricas que hay por allá.
Me fascinan.
Sobre la duda de Birote o Virote, me acordé de un maestro que me bajó un punto en un cuento por escribirlo con V. Me dió mucho coraje porque mi cuento era buenísimo. Como las tortas ahogadas.
Un beso querida Mely
Reply
La Dama
June 25, 2011 at 8:37 pm

Ay, Mely, que delicios son las tortas.
me recuerda a un restaurant in California llamado "Tortas Sinaloa"
aver cuando se la hago a mi Buddy.
Reply
Al Dente Gourmet
June 25, 2011 at 7:27 am

Mely, I just wanted to stop in and say Hello 🙂 Hope everything is Ok with you--Loving these carnitas. Se ven deliciosas!
Abrazotes,
Aldy.
Reply
MyCookingTime
June 24, 2011 at 4:52 pm

Hola Mely
Esto era lo que faltaba al blog, una deliciosa torta ahogada mmmmm
Gracias a ti y a Pily!
Salu2
Reply
Candace
June 22, 2011 at 12:53 pm

I would loooooooove to give this a try! With all of those ingredients and the description of the roll, how could it be anything other than fantastic! Yum!
Reply
Rebecca from Chow and Chatter
June 22, 2011 at 3:04 am

first class sandwich so want to visit mexico and eat eat eat
Reply
Temporary Housewife
June 20, 2011 at 4:24 am

Looks delicious, Im going to have to try it soon!
Reply
Nokriss
June 17, 2011 at 3:53 pm

Mely, para ahondar más en la palabra VIROTE, les dejo este enlace. Y de paso también encontré que Semita es con C CEMITA, ese pan anisado del norte del país que tanto nos gusta
Reply
Nokriss
June 17, 2011 at 2:45 pm

Mely, me surgió la duda: Birote o Virote? Esto fue lo que encontré en la red, es un tema de polémica. Yo prefiero Virote. Les dejo estos dos enlaces, el segundo tiene la receta del virote.
Reply
Mexico in my kitchen
June 15, 2011 at 11:48 am

Nokriss
Hola NOra,
La receta es de Pily y ella la preparo en su casa. Me imagino que los birotes los compro.
Saludos,
Mely
Reply
Nokriss
June 12, 2011 at 6:43 pm

Mely se me antojó hacer tortas ahogadas. El virote de Guadalajara para las tortas ahogadas son panes más densos por eso no se aguadan al ahogar las tortas. Esos bolillos supongo tú los hiciste, se ven buenísimos. Las fotos me encantaron!
Reply
Erica
June 12, 2011 at 2:40 pm

Wow1 I just love Mexican food...All your recipes are amazing!!!
Reply
Maria@BubblegumandDuctTape
June 10, 2011 at 5:57 pm

delicious! thank you so much for the recipe. I have never made them myself but I LOVE to eat tortas and this recipe rocks!... I'm off to visit Pily in Jalisco.
Reply
Prieta
June 10, 2011 at 4:28 am

Mely, que riquísima se ve esta torta! La probé por primera vez en Guadalajara y al principio no me gusto. Después de un tiempo y varias veces de comerla le encontré el gusto. En estos meses iré de visita a Guadalajara y no me voy a perder de este platillo. Yum, tu receta se ve deliciosa!
Reply
girlichef
June 07, 2011 at 5:40 pm

Mexico in my kitchen
Thanks, Mely...but can't I just stop by yours (or hers) 😉 Seriously sounds amazing!
Reply
Roz from 'la bella vita'
June 07, 2011 at 12:19 am

My mouth is watering and drooling at the same time while I read and look at your recipe! Thanks for stopping by my blog with your kind comment. I am now following your wonderful blog and hope you will follow me back too.
Reply
Pity
June 06, 2011 at 10:31 pm

desde luego, una delicia, siempre que me paso por tu blog, me voy muerta de hambre, besitos desde londres
Reply
Art by Ruth Sagrario Macotela
June 06, 2011 at 4:23 pm

Muchas gracias Mely por traerme lindos recuerdos de mi lindo estado Jalisco! nunca fui fanatica de estas tortas pues aparte de picosas las preparan super mojadas y muchas se deshacen cuando las estas comiendo, pero tu version me encanto.
Saludos!
PS. no se por que me no podia ver este post desde la semana pasada queria entrar, ando con problemas para poder verlos o dejar comments en varios blogs. ojala pase pronto este asuto.
Reply
Pily Guzman
June 06, 2011 at 1:56 pm

Mely: tienes razón, compartimos más que esto 😀 qué lindo verdad?
Te ha quedado estupenda la receta y ya se me hizo agua la boca .. qué delicia !!!
Un beso amiga
PILY
Reply
Byte64
June 06, 2011 at 1:44 pm

Mira nomas que ricura, que bueno que acabo de comer así no me voy a morir por la falta de torta ahogada!
Se ve delicioso querida Mely.
Tlaz
Reply
Belinda
June 06, 2011 at 11:24 am

This heat and a cold co*ke? Sounds delicious! Thanks for sharing the background!
Reply
Mexico in my kitchen
June 06, 2011 at 12:31 am

girlichef
Hi Heather,
The process is similar. Pambazos as you know are from Central Mexico, different bread, filling and sauce but the step of topping or dipping the sandwich in the sauce is the same. It is hard to find a good "Torta ahogada" outside Jalisco.
But knowing you, I am sure you will make a great replica in your kitchen.!
Mely
Reply
girlichef
June 06, 2011 at 12:09 am

Is this a version of a Pambazo? It's totally making my mouth water...stuffed with fantastic Carnitas and dipped in a chile de arbol sauce? ¡Si, por favor!
Reply