Pork Sandwiches with Tomato Sauce
Tortaes AhogadaAhogadas, famed "drowned" pork sandwiches, are a must when in Guadalajara. Our first ahogada was part of a private lunch at Jose Cuervo's tequilla distillery arranged by our traveling companions, Don and Donna Luria, owners of Café Terra Cotta in Tucson and Scottsdale, Arizona. The second ahogada came from a food stall in the plaza in Tlaquepaque. Both of the juicy sandwiches were delicious, with plenty of roasted pork and drenched with a thin mild tomato sauce. My version is a bit different from the two mentioned above, but equally wonderful and properly "drowned."
Ingrediënten
Makes 2 servings
- Tomato Sauce for Tortas warmed in a pan
- 12 ounces fresh pork stew meat cut into 1⁄2-inch pieces
- 1 teaspoon vegetable oil
- ¼ teaspoon salt or to taste
- 2 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
- 1 medium avocado Hass variety preferred, thinly sliced
- ½ cup shredded cabbage or lettuce
- 1 tablespoon finely chopped onion optional
- Hot pepper sauce such as Tabasco
Instructies
- Prepare the tomato sauce, then preheat the oven to 400°.
- Put the pork pieces in a single layer in an ovenproof baking dish.
- Add the oil and salt.
- Toss to coat the meat with the oil.
- Roast, uncovered, until sizzling and light brown, about 25 minutes.
- Remove from the oven, stir to separate the meat pieces, and set aside.
- Remove a small amount of the soft center of the roll to make a cavity for the filling.
- Heat the rolls in the oven 3 to 4 minutes.
- Remove from the oven and dip the cut sides of the rolls into the warm sauce to soak well.
- Put half of the cooked pork on each bottom roll half.
- Top with avocado, cabbage or lettuce, and onion.
- Close the sandwiches, cut in half, and spoon 2 tablespoons of the sauce over the top of each sandwich.
- Serve at once with plenty of paper napkins.
- Bottled hot sauce is served on the side for those who like it spicy!
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