Chef Luis Valenzuela’s Tortas Ahogadas
Chef Luis Valenzuela shares his authentic recipe for Tortas Ahogadas, a beloved Mexican dish from Guadalajara. This hearty sandwich features a crispy birote roll filled with carnitas, then drowned in a spicy tomato and chili sauce. The combination of textures and flavors creates an unforgettable culinary experience.
Ingredients
- 4 birote rolls or crusty French rolls
- 1 lb carnitas (shredded pork)
- 2 cups tomato sauce
- 3 dried guajillo chiles, stemmed and seeded
- 2 cloves garlic
- 1/2 onion, chopped
- 1 tsp cumin
- Salt and pepper to taste
- Pickled onions and radishes for garnish
Preparation
Start by toasting the birote rolls until golden and crispy. For the sauce, soak guajillo chiles in hot water for 15 minutes, then blend with tomato sauce, garlic, onion, cumin, salt, and pepper. Simmer the sauce for 10 minutes. Fill each roll with warm carnitas, then generously pour the sauce over the top. Garnish with pickled onions and radishes. Serve immediately for the best experience.
This recipe captures the essence of Jalisco’s street food culture. The key is using fresh, high-quality ingredients and balancing the heat of the chiles with the richness of the pork. Enjoy this classic Mexican dish with family and friends.
