Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 833
- Total Fat
- 41
- Saturated Fat
- 13
- Carbohydrates
- 72
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 45
- Cholesterol
- 110
- Sodium
- 1264
- Total: 2 hr 15 min
- Prep: 50 min
- Cook: 1 hr 25 min
Ingredients
6 tablespoons vegetable shortening, preferably trans-fat-free, or lard
2 pounds boneless pork butt, trimmed and cut into 2-inch cubes
Salt and freshly ground black pepper
2 cloves garlic, unpeeled
3 whole black peppercorns
2 bay leaves
1 medium white onion, quartered
1 (15-ounce) can refried pinto beans, preferably organic
6 bolillo rolls* or 1 1/2 baguettes, cut into 6 pieces
3 cups Spicy Tomato Broth, warmed, recipe follows
Spicy Tomato Broth:
6 Roma tomatoes, cored
2 cloves garlic
1 small white onion, quartered, cooked and peeled
1/2 teaspoon dried oregano, crumbled
1 dried chile de arbol, stemmed
2 tablespoons vegetable oil
3 cups chicken broth, preferably organic
Salt and freshly ground black pepper
Directions
- In a large, heavy skillet, heat the vegetable shortening over medium-high heat. Sprinkle the pork all over with salt and pepper. Sear the meat on all sides until golden brown, about 5 minutes per side.
- Carefully add 3 cups water, the garlic, peppercorns, bay leaf and onion. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and simmer until the meat is tender, about 25 minutes. Uncover and continue to cook until the liquid completely evaporates and the pork meat is browned, about 30 minutes.
- Meanwhile, warm the refried beans in the microwave or in a saucepan over low heat.
- Transfer the meat to a cutting board. Discard the garlic, peppercorns, bay leaf and onion. Thinly slice the pieces of pork.
- Cut each bolillo in half lengthwise, spread 2 tablespoons of refried beans on each bottom half and top with 1/4 cup pork. Put the other bolillo half on top. Serve in shallow bowls and drench each torta with the warm Spicy Tomato Broth.
Spicy Tomato Broth:
- Combine the tomatoes, garlic, onions, oregano and chile in a blender and process until smooth.
- Heat the vegetable oil in a medium, heavy saucepan over medium-high heat. Transfer the tomato mixture to medium, heavy saucepan and add the chicken broth. Bring to a boil. Reduce the heat and simmer until bright red, about 10 minutes. Season with salt and pepper.
Cook’s Note
*Bolillos are oblong-shaped individual rolls. Stale ones are perfect for these sandwiches because they soak up all great the tomato broth.