AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS
This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!
Provided by DeAnna N.
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
- Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
- To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g
SALSA BORRACHA
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield 1 cup (about 4 servings)
Number Of Ingredients 7
Steps:
- Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
- Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.
TORTA BORRACHA (DRUNKEN TORTE)
I found this recipe on the Internet and wanted to post it for ZWT5 This recipe has been adapted from the cookbook Elena's Secrets of Mexican Cooking by Elena Zelayeta, and is courtesy of Cynthia Detterick-Pineda of Andrews, TX. There was just something about this torte that made it sound very interesting, perhaps the name? But as the name implies there is a large amount of alcohol in the sauce! Borracho literally means "drunk" and refers, in the culinary sense, to sauces made with alcohol.
Provided by daisygrl64
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly grease and flour a 2-quart casserole dish.
- In a large bowl, beat egg whites until frothy; gradually add 4 tablespoons of the sugar and continue beating on high speed until they form peaks with tips that stand straight when the beaters are lifted.
- In a separate bowl, beat the egg yolks with the remaining sugar until they are a creamy lemon color. Fold the yolk mixture into the beaten whites until just blended.
- In a medium bowl, sift together flour, baking powder, and salt. Gently fold in the flour mixture into the egg mixture. Gently drizzle in the melted butter and vanilla. Pour into prepared baking dish and bake for approximately 30 minutes or until lightly browned on top; remove from oven.
- While the cake is baking, prepare the rum Sauce.
- When the cake is done baking, make holes all over the top of the warm torte with an ice pick or skewer and pour the Rum Sauce over it. Before the Rum Sauce is all absorbed into the cake, sprinkle generously with chopped nuts or grated coconut.
- For the Rum Sauce:.
- In a large saucepan over medium-high heat, boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat stir in whatever liquor you are using; pour over the top of the warm cake.
Nutrition Facts : Calories 3568.5, Fat 82.4, SaturatedFat 45.2, Cholesterol 1008.5, Sodium 1673.3, Carbohydrate 598.5, Fiber 3.4, Sugar 502, Protein 38.7
PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)
Received this in an email. Am considering this for the Easter table, especially if sunrise services are chilly LOL! The combination of this cake with the sweet sherry/syrup drench accompanied by fresh piping hot coffee should take the chill off & give a rosy glow for the rest of the day.
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 16
Steps:
- For syrup:.
- In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
- For cake:.
- Heat oven to 350 degrees.
- In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
- In a medium bowl, beat egg whites and sugar until fluffy.
- In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
- Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
- Remove cake from pan and place on a round serving dish.
- Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
- Serve with Cuban coffee or espresso.
Nutrition Facts : Calories 4767.8, Fat 15.9, SaturatedFat 4.8, Cholesterol 634.5, Sodium 1632.5, Carbohydrate 1118.1, Fiber 8.3, Sugar 814.3, Protein 29
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