Recipe courtesy of Chuck's Week Off: Mexico
Episode: Guadalajara
Jose's Torta Ahogada (Spicy Pork Sandwich)
Total:
1 hr 35 min
Active:
15 min
Yield:
s: 4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
15 min
Yield:
s: 4 servings
Level:
Easy

Ingredients

Spicy Sauce: 
  • 15 dried arbol chiles
  • 1 tablespoon/15 ml red wine vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
Sweet Sauce:
  • 1 tablespoon/15 ml red wine vinegar
  • 1 teaspoon/ 5 ml sugar
  • 12 Italian tomatoes, blanched and peeled
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
Pork Tenderloin:
  • One 1-pound/450 g pork tenderloin
  • 1 tablespoon/15 ml smoked paprika
  • 1 tablespoon/15 ml sweet paprika
  • 1 teaspoon/ 5 ml cayenne
  • 2 tablespoons/30 ml canola oil
  • Salt and freshly ground black pepper
Garnish:
  • 1 red onion, thinly sliced
  • 4 crusty rolls or a baguette cut into 4 pieces
  • Squeeze of lime juice

Directions

For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside. 

For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside. 

For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well. 

Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice. 

Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

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