Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas)

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I had never had a torta ahogada, so I didn't know what to expect. The first time around, when I served the broth over the bolillo, it was way too "ahogada" even though we ate the torta immediately. Next round I served the torta "au jus" with a mug of the broth on the side for dipping. This worked much better. The meat from this recipe turned out delicious, and for my taste the sauce was plenty spicy just following the recipe.

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I made this for dinner with beef because it was all I had. Sauce reminds me of my abuelita. I added a few pepper flakes and chile de japones (japanese chile and garlic clove to the sauce it was gooood and spicy. I also used refried beans w jalapenos (can. Next time with pork.

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The technique and sandwich was authentic, but the sauce was not very spicy. Maybe adding a spicier sauce on the side to add as desired (to the sauce given here would have made this better.

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I prepared this dish for my very Mexican husband and he loved it! I did add a little extra here and there to please his level of spice. Having said that you will enjoy eating this dish.

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It was a great Torta! Thanks Marcela

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Holy delicious. I used a fresh jalapeno in the sauce because it was readily available to me, and cooked the carnitas for an hour before pulling the lid off to reduce. The best thing Ive had off of a foodtv recipe in quite a while. Meat was tender and delicious (salted it after I pulled it out of the juice, and the hot salsa was subtle but the taste is still lingering in my mouth an hour later! Make this.

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I made this recipe today and my family is still licking their fingers, the flavors and textures are fantastic. I can't wait to make it again to share with my friends!

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Not tasty. I am a good cook. I followed this recipe and found it bland and the sauce not really spicy. I was glad that it was only my
husband and myself at home today to try this. But that is the joy of
trying new recipes.