Tortas ahogadas
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| Type | Sandwich |
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| Place of origin | Mexico |
| Region or state | Jalisco |
| Main ingredients | Birote salado bread (bolillo), sauce (dried chili peppers), fried pork or chicken or beans |
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A torta ahogada (Spanish pronunciation: [ˈtorta a.oˈɣaða], drowned submarine sandwich) is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara. Although it is popular in some other parts of Mexico, it is most popular in Jalisco. It is called "drowned" because the sandwich is submerged totally or partially in a sauce made primarily of a dried chili pepper called chile de árbol. Less spicy versions of the sandwich, made with a tomato-based sauce, are also available.
Tortas ahogadas are made with birote bread (also called bolillo), characteristic of the region. Specifically, it is made with birote salado, which has a thick, crunchy crust and softer interior, which is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving. The bread is sliced open on one side and the sandwich is filled with chopped, fried pork. Fillings of chicken, beans, and cheese are sometimes available. The sandwiches are served with onion rings, radishes, avocados and chili peppers.
The sauce can be either spicy or mild. The first is based on ground arbol chilies, vinegar, garlic, oregano, and other spices. Sweet sauce, which is considerably less spicy, is made of red tomatoes and chili peppers. If the sandwich is ordered "media ahogada" or "half drowned," it is dipped partially in the sauce. If the sandwich is "bien ahogada" or "well drowned," the bread and meat are completely submerged in the sauce until no bubbles emerge.
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Wikipedia