Tortas ahogadas, or drowned sandwiches, are popular in Guadalajara, Jalisco, a city in western Mexico. Birotes, a type of bolillo roll that is crusty on the outside and soft and tender inside, are filled with orange- and oregano-scented carnitas and smothered in homemade tomato salsa. Serve with spicy salsa and red onion escabeche to cut the richness of the carnitas.

Quick Info

⏱️ 555 min • 🍽️ 4 servings • ⭐ 86%

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [Cuisine] • [Meal] • [Difficulty]

Ingredients

• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried Mexican oregano
• 1 tablespoon McCormick® ground cumin
• 4 pounds boneless, skinless pork butt
• 3 oranges
• 8 garlic cloves, peeled and smashed
• 1 medium yellow onion, peeled and quartered with stem still attached
• 1 tablespoon canola oil
• ½ pound Roma tomatoes, quartered
• ½ large yellow onion, diced
• 1 garlic clove, minced
• 1 tablespoon kosher salt
• ½ tablespoon freshly ground black pepper
• 1½ teaspoons dried Mexican oregano
• 1½ teaspoons margarine
• 2 cups chicken stock
• Juice of 2 limes
• 1 tablespoon kosher salt
• 1 teaspoon dried Mexican oregano, crushed
• ½ medium red onion, thinly sliced
• 10 whole Japones chiles
• 1 tablespoon canola oil
• ½ pound Roma tomatoes, quartered
• ½ large yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons kosher salt
• ½ teaspoon McCormick® ground cumin
• 2 tablespoon distilled white vinegar
• 4 birotes
• Lime wedges

Instructions Preview

1. Make the carnitas: Preheat the oven to 275…
2. In a small bowl, whisk together the salt, …
3. Set the pork butt on a rimmed baking sheet…

…and 12 more steps

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Recipe by: Aleya Zenieris, Magdalena O'Neil, Mesraim Llanez, Yusuke Yamamoto, Codii Lopez • From: Tasty