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Torta Ahogada

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

The “Mexican Drowned Sandwich” is an amazing sandwich unlike your average torta.


  • .75 ounces dried chiles de arbol , stemmed and seeded
  • 2 ea. guajillo chiles
  • .75 cup cider vinegar
  • 2 tablespoons pumpkin seeds, toasted
  • 1 1⁄2 tbsp. sesame seeds, toasted
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • .25 teaspoon ground cumin
  • .25 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 cloves garlic
  • 1 crusty bolillo or Italian roll
  • 1 1⁄2 cups roasted pork shoulder, shredded
  • .25 small yellow onion, thinly sliced
  • 1 radish, thinly sliced


  • 1. Toast chiles and combine with vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and puree until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in 3⁄4 cup water.
  • 2. Heat Egg 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.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828