Torta Ahogada Recipe
smoked pulled pork shoulder, queso fresco, shaved onion, fresh cilantro, pinto bean purée, charred heirloom consommé, Reyna's Bakery toasted bollilo
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Ingredients
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Ingredients for Torta Ahogada
Method
Instructions
Prepare the Pinto Bean Purée
In a blender, combine pinto beans and water. Blend until smooth, adding more water if necessary to achieve a purée consistency. Set aside.
Make the Charred Heirloom Consommé
Char the heirloom tomatoes, onion, and garlic in a skillet until slightly blackened. Transfer to a pot, add vegetable broth, and bring to a simmer. Cook for 15 minutes, then blend until smooth. Strain if desired and season with salt and pepper.
Serve
Place the top half of the bollilo on the sandwich, then ladle the charred heirloom consommé over the entire torta. Serve immediately with extra consommé on the side.
