What a pleasure to welcome you to a new episode of Paulina Cocina! Today I'm bringing you all the secrets behind a very popular dish in Mexico , one that's part of our personal list of must-try dishes: authentic tortas ahogadas , nothing more, nothing less, a classic.
This recipe is for you if you're looking for a unique flavor that can't be compared to any other. It combines several flavors, such as the texture of fried bread with the taste of chili and meat. Together, these three create a delicious blend of flavors and textures.
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Torta ahogada: a typical dish from Jalisco
The torta ahogada, also known as “tamale cake” , is a super traditional dish of Mexican food , especially in the Jalisco region , in the city of Guadalajara.
What is the origin of the torta ahogada?
The history of the torta ahogada dates back to the time of Spanish colonization, when settlers introduced wheat bread to Mexico .
At that time, the people of Jalisco , accustomed to eating corn tortillas, began using wheat bread to make a dish similar to tamale , but with bread instead of tortillas. Brilliant minds.
That's how simple, gentlemen, this marvel was created.
What does “tortas ahogadas” mean?
The name "torta ahogada" refers to the way the cake is "drowned" in the sauce, as it is completely submerged before being served . It is a very popular dish in the state of Jalisco, Mexico.
Torta ahogada consists of a corn cake, which is usually cooked plain or with a mixture of wheat flour, but the fun begins later when it is dipped in a thick tomato sauce and served hot.
Optional ingredients for the typical tortas ahogadas recipe
The drowned cake mixes the flavors of fried bread with meat, to which beans or potatoes are added, and finally it is submerged in a thick chili broth.
A torta ahogada is usually accompanied by different options, depending on the location or region of Mexico you're in. Some common options are:
- Avocado (or palta): It's common to serve a slice of avocado alongside torta ahogada. The avocado adds a touch of freshness and creaminess to the dish.
- Fresh cheese: It's also common to top the torta ahogada with a slice of fresh cheese before serving. Fresh cheese gives it a special creamy, fresh flavor.
- Cream: Some places use cream to accompany the torta ahogada, either by placing a spoonful on top of the cake or adding a little cream to the sauce.
- Onion: Some people prefer to accompany their torta ahogada with chopped onion, either on top of the cake or along with the sauce.
- Hot Sauces: It is common for tortas ahogadas to come with a touch of spice, either in the sauce or in a separate sauce, for those who like it spicy.
This is a dish that is often served hot and with a spoonful of chili sauce on top of the cake, which is a must.
The ingredients that cannot be missing in this recipe
The torta ahogada is made with telera or bolillo bread, which is fried in hot oil before being filled with pork, chicken or even vegetables .
then dipped in a thick chile broth, either guajillo, ancho, pasilla, or arbol. It's served hot, accompanied by avocado and onion.
Tortas ahogadas: Why are they so famous in Guadalajara?
The tortas ahogadas (drowning cakes) of Guadalajara, Jalisco, Mexico are well-known and very popular for being especially tasty and very typical of the region.
If you travel to Guadalajara, these delicacies can be found in many places around the city and at events, for example:
- Markets: It's common to find street vendors or market stalls selling tortas ahogadas. These are ideal for a quick and affordable meal.
- Soccer matches: In Guadalajara and other parts of Mexico, people enjoy a torta ahogada while watching a soccer match, whether at home or in a stadium.
- Street food: Many street vendors can also be found selling tortas ahogadas on the streets of Guadalajara.
- Traditional restaurants: There are several traditional restaurants in Guadalajara that offer tortas ahogadas as one of their signature dishes.
- Fairs and events.
What is the correct way to eat torta ahogada?
The correct way to eat torta ahogada is to place a portion of the cake on a plate, add sauce over it, and then serve it hot .
It's important to make sure the torta is completely covered with the sauce to achieve the traditional torta ahogada flavor. You can also add grated cheese on top of the sauce before serving.
- It is recommended to eat the drowned cake with a fork and knife to prevent it from crumbling .
Recipe for the original drowned cakes from Guadalajara
Ingredients for the FILLING
- 500g of pork (you can use some with skin so everything has more flavor)
- 50 g of butter or pork fat
- 100 ml of water
- 1 cup of milk
- 1 orange
- Smell nail
- Cumin
- 1 bay leaf
- Oregano
- Thyme
- Salt and pepper
- Fresh cilantro if desired
- Pickled onions to accompany
Ingredients for the tomato sauce
- 2 tomatoes
- 1 onion
- 1 clove
- 2 tablespoons white vinegar
- pinch of cumin
- pinch of oregano
- 1 garlic clove
Ingredients for the SPICY sauce
- Jiitomate sauce
- 1 chile de árbol
How to prepare drowned cakes
- In a pot, heat the lard and sear the pork over high heat. When the meat is browned, lower the heat, add pepper, cloves, bay leaf, a pinch of thyme, oregano, and a touch of cumin.
- In another bowl, mix the water and salt until dissolved, and add to the pot with the pork along with the piece of skin. Add the milk and half the orange juice.
- Cook over low heat for about 2 hours.
How to prepare tomato sauce
- In a pan, cook the diced onion, and when it is transparent, add the quartered tomatoes and set aside.
- Using a mortar or mixer, grind a clove, cumin, oregano, and garlic until a smooth paste forms. Add vinegar to the previous spice paste and mix again.
- Finally, add the tomatoes and onion, and blend/mix until a sauce forms.
- Season with salt and pepper and cook in a hot pan for about 5 minutes and set aside.
How to prepare the PICOSA sauce
- Separate a few tablespoons of tomato sauce into a bowl.
- Add the chiles de árbol and the salsa to a mortar and pestle. Season with salt and pepper and set aside.
Assembling the cakes
- Cut the bread in half, spread bean paste on the tops and fill.
- Serve the cake on a plate and drizzle with tomato sauce. You can also serve it with pickled onions and spicy salsa.
