Non-Spicy Mini Torta Ahogada for Kids’ Parties (Jalisco Style, Las Correa)

Name: Non-Spicy Mini Torta Ahogada for Kids’ Parties (Jalisco Style, Las Correa)
Yield: Serves 20 servings
Ingredients: 40 mini bolillo rolls or small French rolls; 2.2 lbs refried beans with chorizo (about 1 kg); 4.4 lbs thin slices of carnitas or shredded pork leg (about 2 kg); 4.4 lbs tomatoes, stemmed and roughly chopped (about 2 kg); 1.1 lbs onions, peeled and roughly chopped (about 1/2 kg); 1 head garlic, cloves peeled and chopped; 1 stick cinnamon, toasted or roasted; 1 small handful toasted cumin seeds; 13 toasted whole cloves; 3 tablespoons toasted anise seeds; 3 bay leaves; 2 roasted red bell peppers, cleaned, seeded, and stemmed; 2 cups homemade vinegar (about 480 ml); 7 tablespoons grated piloncillo or 2 whole piloncillos (or substitute with brown sugar); Sea salt, to taste; 2 large white onions, peeled and sliced into thin strips; 2 large red onions, peeled and sliced into rings; 1.1 lbs limes, juiced (about 1/2 kg); Sea salt, to taste; 1 pinch dried oregano; 1 splash oil

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

These mini tortas are a take on the classic torta ahogada from Guadalajara, but this version is non-spicy, making them perfect for kids or anyone who doesn’t eat chili or spicy foods. They’re delicious and work great as appetizers or snacks for parties.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

Serves 20 servings

Torta:
40mini bolillo rolls or small French rolls
2.2 lbsrefried beans with chorizo (about 1 kg)
4.4 lbsthin slices of carnitas or shredded pork leg (about 2 kg)
For the sauce:
4.4 lbstomatoes, stemmed and roughly chopped (about 2 kg)
1.1 lbsonions, peeled and roughly chopped (about 1/2 kg)
1 headgarlic, cloves peeled and chopped
1 stickcinnamon, toasted or roasted
1small handful toasted cumin seeds
13toasted whole cloves
3 tablespoonstoasted anise seeds
3bay leaves
2roasted red bell peppers, cleaned, seeded, and stemmed
2 cupshomemade vinegar (about 480 ml)
7 tablespoonsgrated piloncillo or 2 whole piloncillos (or substitute with brown sugar)
Sea salt, to taste
For the marinated onions:
2large white onions, peeled and sliced into thin strips
2large red onions, peeled and sliced into rings
1.1 lbslimes, juiced (about 1/2 kg)
Sea salt, to taste
1 pinchdried oregano
1 splashoil

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Steps

1

First, cook all the sauce ingredients in a deep clay pot over medium heat, stirring constantly so nothing sticks. Cook for 20 minutes, then turn off the heat and let cool.
2

While the sauce is simmering, slice the bolillo rolls in half and remove the soft inside. Set aside. I like to toast them in the oven until golden. At this point, prepare the marinated onions by combining all the ingredients in a deep glass dish, mixing constantly so the flavors blend. Set aside.
3

Once the sauce ingredients have cooled, blend them very well and strain into a deep pot. Adjust salt and acidity to taste. Set aside.
4

To assemble, take a bolillo roll and open it; spread refried beans on both sides, then add a few slices of carnitas or shredded pork. Spoon some sauce inside, top the meat with marinated onions, and close the sandwich. Next, dip the closed sandwich into the sauce.
5

To serve, place the torta on a flat plate and pour a little more sauce on top. Serve two per child.