First time making this dish for myself and others. My extended family wanted Mexican food for our recurring dinner. Why not torta de lomo? I opted for the option where the sauce is drizzled over the sandwich rather than plunging the entire loaf before construction. I also opted for a juicier style of tenderloin roast. My sweet Mexican mother was excited to share the ingredients list and basic instruction while omitting any sort of empirical measurement. So we wing it and add to the recipe.
My first attempt at a copy of my mother’s torta de lomo ahogada. Marinated pork tenderloin. Roasted to the perfect internal temperature and sliced for sandwiches.
The photo is with ciabatta as I ran out of bolillo and I inhaled the dish without pondering its beauty, on both occasions.
Torta de lomo ahogada: Bolillo, crema salvadoreña, jamón de pavo (Fud), queso fresco, cebolla, jitomate, jalapeños en vinagre, lomo, aguacate, lechuga, y suficiente salsa para ahogar la torta.
by Absent-Light-12