Torta Ahogada With Arbol Chile Tomato Broth

PORK FOODSERVICE
27Ingredients
75Minutes

Ingredients

US|METRIC
  • 5 pounds 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 tablespoons adobo sauce
  • 2 fluid ounces vinegar
  • 10 cloves garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon cinnamon
  • 1 teaspoon oregano (fresh, cleaned)
  • 1/2 teaspoon achiote paste
  • 2 fluid ounces 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 teaspoons oregano (dried)
  • 1 teaspoon cumin (ground)
  • salt
  • black pepper
  • 2 tablespoons 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

    1. In food processor, add ingredients and puree until well combined
    2. Marinate brined Pork for 12 hours to overnight
    3. Roast pork in 350 degree oven until 138 degrees internal temperature.
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