La Morena Brings The Flavors Of Guadalajara To My Kitchen

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Last week I had the time of my life in Guadalajara! Guadalajara is the birth place of  Mariachi music and the traditional dish “Torta Ahogado”. Not only did I fall in love with this colonial city, I fell in love with their food. Just thinking about “Torta Ahogado” on the plane home was making my mouth water. I decided this week I was going to make this dish myself. So I took my booty to Ralph’s in Marina Del Rey, CA and bought the below ingredients. It was really important to me and my stomach to keep this dish as traditional as possible. That is why I used “La Morena Sliced Jalapeno Peppers” and “La Morena Chipotle Peppers.” La Morena is a Mexican food brand that provides  the ability to incorporate a true taste of Mexico into your own home cooking. #VivaLaMorena #CollectiveBias

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Torta Ahogada: Guadalajara’s Signature Dish

Ingredients: Traditional recipe makes 12 sandwiches

  • 16 cloves garlic, minced
  • 2 tablespoons minced fresh oregano
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 9 pounds boneless pork butt
  • 4 La Morena chipotle chili peppers
  • 6 tablespoons vegetable oil
  • 8 cloves garlic, minced
  • 4 onions, chopped
  • 20 Roma tomatoes, chopped
  • 1 cup water
  • 5 teaspoons minced fresh oregano
  • 1/4 teaspoon white sugar
  • salt, to taste
  • 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
  • 2 La Morena sliced pickled jalapeno peppers4 onions, chopped

Directions:

  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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