Tortas ahogadas

Tortas ahogadas Image
Tortas ahogadas Image

Tortas ahogadas


octubre 12, 2017

  • Prep: 15 mins
  • Cook: 35 mins


8 bolillos

600 g chopped pork shoulder

7 tomatoes

1 onion

3 garlic cloves

1 tablespoon oregano

100 g of chilli tree

1 cup of water

1/2 cup white vinegar


1Boil the tomatoes with the onion and garlic.

2When all ingredients are cooked, blend them together along with the oregano.

3Strain the mixture and reserve warm.

4In a frying pan, roast the chilli.

5Once the chilli is roasted, blend it with vinegar, water and salt. Reserve warm.

6In a frying pan over medium heat, or in the microwave, heat the carnitas.

7Open the bolillos and fill them with the meat.

8Bath the plate with the red tomato sauce.

9Accompany with the chilli sauce.


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