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Torta Ahogada

Torta Ahogada

CHEF PAUL YOUNG  |  Reinhart® Milwaukee Division

Portion Cost: $1.87
Suggested Menu Price: $5.95
Profit: $4.08


  • 8 oz Tomato, Diced In Juice
  • 2 oz Jumbo Red Onion, Thinly Sliced
  • 2 Tbsp Whole Peeled Garlic, Minced
  • ¼oz Jalapeño Pepper, Diced
  • 1 oz Chipotle Pepper In Adobo Sauce
  • 1 Tbsp Kosher Salt
  • 20 oz Boneless Pork Carnita Meat
  • 2 Tbsp Gourmet Chicken Base
  • 2 C water
  • 1 tsp Ground Cumin Seed
  • 4 oz Avocado, Smashed
  • 4 Ciabatta Buns


  1. In a large pan, add together the diced tomatoes, onions, garlic, jalapeño, chipotle and salt. Bring to a simmer then add in the carnita meat. Let the mixture simmer for approximately 20 minutes. Remove the carnita meat from the pan and set aside. Add to the remaining mixture in the pan :‐ 2 C water, the chicken base and cumin. Bring to a boil and reduce about 20%. With a stick blender, blend until the mixture is smooth. This mixture should be thin.
  2. In a bowl, mash the avocado and season with salt and pepper. To build the torta, smear the avocado on both halves of the bread. Add the carnita meat and red onion. Slice on bias. Serve in a bowl with the tomato sauce at the bottom and cut sides of the torta down so the sandwich stands up.

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