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Torta Ahogada With Arbol Chile Tomato Broth
PORK FOODSERVICE27Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork loin (boneless, brined)
- 4 ancho chile pepper (each, steeped as needed)
- 2 guajillo chiles (each, steeped as needed)
- 1 onions (large, rough chopped)
- 2 cans chipotles in adobo
- 2 Tbsp. adobo sauce
- 2 floz vinegar
- 10 cloves garlic
- 2 Tbsp. kosher salt
- 1 Tbsp. cinnamon
- 1 tsp. oregano (fresh, cleaned)
- 1/2 tsp. achiote paste
- 2 floz vegetable oil
- 2 onions (medium, chopped)
- 20 arbol chile (each, broken, approximately)
- 6 cloves garlic (minced)
- 24 fresh tomatoes (coarsely chopped, can use canned if you prefer)
- 2 tsp. oregano (dried)
- 1 tsp. cumin (ground)
- salt
- black pepper
- 2 Tbsp. cilantro leaves (fresh)
- 4 loaves bolillo (Birote Bread split)
- refried beans (As needed to spread black bean, prepared)
- red onion (As needed pickled)
- cilantro leaves (As needed, whole)
- lime wedges (As needed)
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Directions
- In food processor, add ingredients and puree until well combined
- Marinate brined Pork for 12 hours to overnight
- Roast pork in 350 degree oven until 138 degrees internal temperature.
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