Name: Jalisco-Style Hot Roast Pork Sandwiches (Tortas Ahogadas)
Yield: 8 to 10 servings as a luncheon dish—but they’re so good they might not go that far
Cuisine: Mexican
Ingredients: 3 to 4 cups Salsa de Chipotle; 1 cup Crema Agria Preparada; 6 crusty French rolls; 1 ripe avocado (preferably the black-skinned Hass variety), peeled, pitted, and cut lengthwise into thin slivers; 1 boneless pork butt (about 4½ pounds); 8 garlic cloves, minced; 1 tablespoon dried Mexican oregano, crumbled; Salt and freshly ground black pepper to taste

Preparation info

8 to 10
servings as a luncheon dish—but they’re so good they might not go that far

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Tortas are not only “cakes” or things in the shape of round cakes, but sandwiches. These wonderful open-faced sandwiches are traditional in Jalisco state. I have not seen them elsewhere. I became addicted to them after I persuaded my parents to transfer me from the perfect-housewife “finishing school” to the Instituto Tecnológico y de Estudios Superiores de Occidente in Guadalajara. The school cafeteria had a great cook who used to make this garlicky, spicy version of tortas ahoga

Ingredients

Method

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Ingredients

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