Torta Ahogada Sauce Recipe
Torta Ahogada Sauce Recipe. Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon even more sauce on a plate and then place the torta on the plate.
It is served warm or cold. The chiles are cooked, deseeded, and liquefied with water, vinegar and salt. Rub into all sides of the pork roast.
Slice Each Bolillo In Half, Then Add A Generous Amount Of Carnitas Meat.
Serve the pickled onion and radish on the side allowing your guests to. To prepare the meat filling: Using an immersion or standard blender, puree.
Add 3/4 Cup Of The Tomato Sauce To The Roast Beef Mixture, Tossing To Coat.
Season the salsa in a little olive oil to deepen the flavors ( add liquid as needed ). (full instructions in the recipe card below.) assemble your tortas. In a real sense suffocated sandwich, the torta ahogada highlights carnitas served on birote salado, a sourdough roll with a fresh, salted outside, here and there spread with frijoles refritos (refried beans).
Cook Until The Chilies Have Softened, Remove From Heat And Allow To Cool.
Rub into all sides of the pork roast. It is convenient to bathe each torta only with tomato sauce, garnish with onion, and half a lemon on one side. 3 cloves of garlic, peeled.
Remove The Sauce From The Heat And Add The Broth.
It is served warm or cold. Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon a generous amount of sauce inside the sandwich.
Place The Chiles And Remaining Chili Sauce Ingredients In A Saucepan;
Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. When the oil is hot, add the onions. Drain and blend the tomatoes, onions, and chiles along with the garlic cloves, cumin, mexican oregano, peppercorns, salt, and vegetable broth.