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Mexican Pork Carnitas Drowned Torta

20 mins
25 mins
Low
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Prepare this delicious emblematic appetizer from the City of Guadalajara; the exquisite torta is drowned in a tomato sauce, stuffed with carnitas and refried beans, served with pickled onions, avocado and chili sauce, you will not regret eating it. It is a perfect recipe for national holidays or for any occasion, since it is simple to prepare. Get ready cooking this delicious drowned torta and surprise everyone with its flavor. Sure everyone who tries it will want to know how you prepared it.
Learn more about Jessica Alcántara

Ingredients

4 portions
  • 1/8 cups Chile de árbol pepper
  • 2 cups Water
  • 2 cloves garlic
  • 2 tablespoons sesame seed, roasted
  • 1/4 cups white vinegar
  • 1 teaspoon cumin
  • 1 teaspoon marjoram
  • 1 pinch salt
  • 6 tomatoes, for tomato sauce
  • 1/2 white onions, for tomato sauce
  • 1/4 teaspoons whole clove, for tomato sauce
  • 2 cloves garlic, for tomato sauce
  • 1 teaspoon Dried oregano, for tomato sauce
  • 1 bay (laurel), for tomato sauce
  • 1/4 teaspoons cumin, for tomato sauce
  • 1 teaspoon salt, for tomato sauce
  • 4 birote
  • 1 cup refried beans
  • 2 cups carnitas
  • to taste red onion, pickled
  • to taste avocado, cut into a fan shape
  • to taste oregano

Preparation

For the chile de árbol sauce, heat the water in a pot over high heat and boil the chiles until they are soft, strain and reserve. Add the chilies with garlic, sesame, vinegar, cumin, marjoram and salt to the blender, blend until you get a sauce. Set aside.
On the other hand, blend the tomatoes with the onion, the clove, the garlic, the oregano, the bay leaf, the cumin, and season with salt and reserve.
Heat a pot over medium heat and cook the sauce for 15 minutes or until the tomato is fully cooked. Set aside.
On a board, spread the torta bread with refried beans and fill with the carnitas, drawn with the tomato sauce, serve with the onions and the avocado.

PRESENTATION

Serve the drowned torta in a clay dish, served with the sauce, with pickled purple onions and avocado, cut in a fan shape.

TIPS

You can bake the tomatoes before blending them so you will advance the process of the sauce. You can add the chile de árbol sauce as spicy as you like!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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