Receta de Tortas Ahogadas

This Receta de Tortas Ahogadas dish is made with carnitas, refried beans, hot sauce, hard rolls and dipped in a tomato sauce. 

This Tortas Ahogadas dish is famous in the Jalisco region in Mexico. Since my mom is from Guadalajara, we use to eat Tortas Ahogadas frequently. My grandma would stay up all day making the meat and the fresh sauce to pour over the sandwiches. This is why Tortas Ahogadas got its name. It literally means “drowned sandwiches.”

The bread that is traditionally used are bolillos or birotes. You can use any bread you like as long as its on the harder side. Pouring the sauce softens the bread up. If you're up for it, you can top with my Chile de Arbol hot sauce! The filling is made with my famous homemade Carnitas.

How to make Receta de Tortas Ahogadas

Make the sauce. Bring a pot of water to a boil. Add the tomatoes, onion and garlic cloves into the pot and boil for 7-10 minutes, until the tomatoes start to blister and the onion softens. With a slotted spoon, place the contents in a blender and add the cumin, salt and oregano as well. Blend until smooth. Pour the sauce in a pan and bring to a simmer for 30 minutes. You may add ½ cup of water or less if it needs.

Assemble the sandwich. Toast the bread and spread the refried beans on each side of the roll. Add the carnitas and close the sandwich. With a ladle, pour the sauce over the sandwich.

Pair this sandwich with Sopa Seca de Fideos or Cheesy Zucchini with corn.

Receta de Tortas Ahogadas

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

These Tortas Ahogadas are made with carnitas, refried beans, hot sauce, hard rolls and dipped in a tomato sauce. 

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Ingredients

Scale 1x2x3x

• 6 hard rolls, halved horizontally
• 1 ½ pounds of Carnitas
• 1 can refried beans
• Garnish with hot sauce, parmesan or cilantro. 

Sauce

• 8 tomatoes
• ½ onion
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon oregano

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Instructions

1. Make the sauce. Bring a pot of water to a boil. Add the tomatoes, onion and garlic cloves into the pot and boil for 7-10 minutes, until the tomatoes start to blister and the onion softens. With a slotted spoon, place the contents in a blender and add the cumin, salt and oregano as well. Blend until smooth. Pour the sauce in a pan and bring to a simmer for 30 minutes. You may add ½ cup of water or less if it needs.
2. Assemble the sandwich. Toast the bread and spread the refried beans on each side of the roll. Add the carnitas and close the sandwich. With a ladle, pour the sauce over the sandwich.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 237
• Sodium: 265 mg
• Fat: 6g
• Saturated Fat: 6g