Recipe courtesy of Cooking Channel

Jose's Torta Ahogada (Spicy Pork Sandwich)

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 1 hr 10 min
  • Yield: s: 4 servings
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Spicy Sauce: 

15 dried arbol chiles

1 tablespoon/15 ml red wine vinegar

1 clove garlic, minced

Salt and freshly ground black pepper

Sweet Sauce:

1 tablespoon/15 ml red wine vinegar

1 teaspoon/ 5 ml sugar

12 Italian tomatoes, blanched and peeled

1 clove garlic, peeled

Salt and freshly ground black pepper

Pork Tenderloin:

One 1-pound/450 g pork tenderloin

1 tablespoon/15 ml smoked paprika

1 tablespoon/15 ml sweet paprika

1 teaspoon/ 5 ml cayenne

2 tablespoons/30 ml canola oil

Salt and freshly ground black pepper


1 red onion, thinly sliced

4 crusty rolls or a baguette cut into 4 pieces

Squeeze of lime juice


For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside. 

For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside. 

For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well. 

Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice. 

Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

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