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Jessica Alcántara

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Mexican Pork Carnitas Drowned Torta

20 min
25 min
Easy
115
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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.
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Ingredients

4 servings
  • 1/8 of Cup of Chile de árbol pepper
  • 2 cups of Water
  • 2 cloves of garlic
  • 2 spoonfuls of sesame seed roasted
  • 1/4 of Cup of White vinegar
  • 1 teaspoonful of cumin
  • 1 teaspoonful of marjoram
  • 1 pinch of Salt
  • 6 pieces of tomato for tomato sauce
  • 1/2 piece of White onion for tomato sauce
  • 1/4 of teaspoonful of whole clove for tomato sauce
  • 2 cloves of garlic for tomato sauce
  • 1 teaspoonful of Dried oregano for tomato sauce
  • 1 piece of laurel for tomato sauce
  • 1/4 of teaspoonful of cumin for tomato sauce
  • 1 teaspoonful of Salt for tomato sauce
  • 4 pieces of birote
  • 1 Cup of refried beans
  • 2 cups of carnitas
  • to taste of red onion pickled
  • to taste of avocado cut into a fan shape
  • to taste of 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.
    Calories
    396
    kcal
    20%
    Carbohydrates
    10.7
    g
    3.6%
    Proteins
    37.3
    g
    75%
    Lipids
    22.2
    g
    34%
    Fiber
    3.4
    g
    6.7%
    Sugar
    0.3
    g
    0.4%
    Cholesterol
    110
    mg
    37%
    Esha
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