Torta Ahogada (Mexican "Drowned" Sandwich)

marty olguin


Two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce.The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy on the outside and spongy on the inside with a salt taste. This makes it perfect for the torta ahogada, as it will soak the salsa and not turn into a mush. Other important things: the bread should be cut only from one side, and slathered inside with refried beans.

pinch tips: How to Knead Dough



1 serving


10 Min


10 Min


3/4 oz
dried chiles de árbol (about 30), stemmed and seeded
3/4 c
cider vinegar2
pumpkin seeds, toasted
1 1/2 Tbsp
sesame seeds, toasted
1 tsp
dried oregano
1 tsp
kosher salt
1/4 tsp
ground cumin
1/8 tsp
ground allspice
1/8 tsp
ground cloves
2 clove
crusty bolillo or italian roll
1 1/2 c
leftover roasted pork shoulder, shredded
1/4 small
yellow onion, thinly sliced
radish, thinly sliced
roma tomates

Directions Step-By-Step

Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy