# Torta Ahogada

A Mexican sandwich, also known as a "drowned sandwich," filled with carnitas and refried black beans, then submerged in a tomato salsa.

- Servings: 5 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 1.5 kg Pork shoulder
- 400 g Lard
- 1 Orange
- 2 Onions
- 3 small Bay leaves
- To taste Salt
- 30 g Lard
- 1 Onion
- 3 Garlic cloves
- 0.5 big jar Black beans
- 1 tsp Epazote (can use oregano)
- 1 tsp Cumin
- 3 tbsp Pork stock (leftover from the carnitas)
- To taste Salt
- 5 Roma tomatoes
- 1 Onion
- 3 Garlic cloves
- 1 Bay Leaf
- 5 Peppercorns
- 500 ml Chicken Stock
- A glug (taste) White wine vinegar
- 1 tsp Oregano (Mexican if you can get it)
- 1 tsp Cumin
- A glug Olive oil (optional)
- To taste Salt
- 12 Dried Arbol chilis
- 0.25 small onion
- 2 Garlic cloves
- A glug (taste) White wine vinegar
- 2 tbsp Tomato salsa (above)
- To taste Salt
- 2 Red onions
- 3 limes Lime juice
- 100 ml (adjust to needs) White wine vinegar
- 1 tsp White sugar
- To taste Salt
- A few sprigs Fresh coriander (optional)
- 2 Dried Arbol chilis (optional)

## Instructions

1. Cook pork shoulder with onion, orange, and bay leaves low and slow in lard to make carnitas.
2. Shred the carnitas and lace with fatty cooking juices to help it crisp up later.
3. Sauté onion, garlic, and black beans in lard.
4. Add epazote, cumin, and pork stock to the beans before mashing to create refried black beans.
5. Crisp up the carnitas under a hot grill.
6. Soften Roma tomatoes, onion, garlic, bay leaf, and black peppercorns in chicken stock for 10 minutes.
7. Blend and strain the tomato mixture with vinegar, cumin, and oregano.
8. Season the tomato salsa and reduce until slightly thick but still brothy.
9. Toast dried arbol chilis.
10. Soften toasted arbol chilis with garlic and onion in water.
11. Blend arbol chilis with some chili water, vinegar, and a bit of the tomato salsa to make arbol chili salsa.
12. Pickle red onions with lime, vinegar, sugar, and salt.
13. Add fresh coriander and arbol chili to the pickled onions.
14. Place the carnitas and refried beans between bread.
15. Drown the sandwich in the tomato salsa.

## Equipment

- grill
- blender
- jar

## Tips

- Make all components in advance, keep warm.
- Grill the carnitas and toast the bread last before constructing.
- Use a crusty baguette or similar tough bread to hold up to being drowned in salsa.

## Source

- Original video: https://www.tiktok.com/@runandeatwithjack/video/7577106501135928598
- Recipe page: https://www.cliprecipe.com/recipe/7ac50593-5c01-4945-a0ce-41cae282ddec
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt