Torta Ahogada (Jalisco Drowned Pork Sandwich)
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Ingredients
- 600 g pork shoulder joint
- 3 dried guajillo chillies
- 300 g tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- 4 soft white bread rolls
- 0.5 red onion
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 34.7 g
- Carbohydrate
- 36.1 g
- of which sugars
- 5.9 g
- Fat
- 25.6 g
- of which saturates
- 8.8 g
- Fibre
- 4 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the pork shoulder joint with a little salt and roast at 160C (140C fan, gas 3) for 1 hour 30 minutes until it shreds easily, then shred the meat.
- 2
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 3
Blend the softened chillies with the tomatoes, garlic cloves and dried oregano until smooth, then simmer in a pan for 10 minutes.
- 4
Split the soft white bread rolls and fill generously with the shredded pork.
- 5
Thinly slice the red onion, scatter over the filled rolls, then ladle the guajillo sauce over to soak the bread before serving.
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