JOSE’S TORTAS AHOGADAS

(Guadalajara-Style Drowned Pork Sandwiches)

Ingredients

For the Pork Filling

• 2 lb pork shoulder or pork loin
• ½ white onion, sliced
• 3 garlic cloves
• 1 bay leaf
• 1 tsp salt
• Water to cover

For the Tomato Sauce (Mild)

• 6 Roma tomatoes
• ¼ white onion
• 2 garlic cloves
• 1 tsp white vinegar
• Salt to taste

For the Spicy Chile de Árbol Sauce

• 15–20 chiles de árbol (adjust heat)
• 2 garlic cloves
• ½ cup white vinegar
• 1 cup water
• Salt to taste

For Assembly

• 6 bolillo or birote rolls (preferably day‑old and crusty)
• Pickled onions (optional)
• Refried beans (optional, traditional in some regions)

Instructions

1. Cook the Pork
2. Place pork, onion, garlic, bay leaf, and salt in a pot.
3. Cover with water and simmer 1.5–2 hours until tender.
4. Shred the pork and set aside.
5. Reserve a little broth for moistening the meat if needed.

2. Make the Tomato Sauce (Mild)
3. Boil tomatoes, onion, and garlic for 8–10 minutes.
4. Blend with vinegar and salt until smooth.
5. Simmer 10 minutes to deepen the flavor.

3. Make the Spicy Chile de Árbol Sauce
4. Lightly toast the chiles — just until fragrant.
5. Boil chiles and garlic for 5 minutes.
6. Blend with vinegar, water, and salt until smooth.
7. Strain if you want a silkier texture.

4. Assemble the Tortas
5. Slice the bolillos and lightly toast if they’re too soft.
6. Optional: spread a thin layer of refried beans.
7. Fill with shredded pork.
8. Drown the sandwich in the tomato sauce.
9. Add spicy chile sauce on top to taste.