Lunchbreak: CiNe Modern Taqueria chef Yanni Sanchez makes torta ahogada

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CiNe Modern Taqueria
29 E. First Street
(630) 590-5655

Torta Ahogada

Pork Confit

1 lb pork butt or pork shoulder or any other cut
32 oz olive oil
3 bay leaves
4 oz of coca cola
4 oz of orange juice
salt, pepper

Cut the meat in small pieces, add salt and pepper. Then put in a deep pan and add olive oil, Coca Cola, Orange Juice and bay leaves. Cook in stove top low heat for one hour until the meat is tender. Shred the meat when cooked.

Garlic Puree

3 oz peeled garlic
2 oz cream
cayenne pepper

In a pan put the garlic along with olive oil to your liking. Then put in the oven at 250 f until golden brown.  When roasted, put  in a blender, add cream, salt and cayenne pepper to your liking and set aside.

Black Beans Puree

Use 1 can of Black Beans—pureed in a blender (use only 2 Oz. per torta)


4 pieces of Guajillo Pepper
1/2 ounce of chile de arbol
2 peeled garlic cloves
2 tomatoes
3 oz of chopped onion
pinch of oregano
2 oz chicken stock

On a baking tray put the guajillo, arbol peppers, tomato, garlic, onion and oregano. Drizzle with olive oil. Cook everything in the oven at 250f for 20 minutes.  When cooked,  blend everything with 2 oz of chicken stock. Strain the salsa and then cook in a small pot with olive oil for 20 minutes and finish with salt and pepper to your liking. Set aside.

To Assemble:
cut the cibatta bread in half and spread one side with the black bean puree and the other side with the garlic puree.  On the bottom half start building in the following order:
handful of mixed greens
shredded pork (carnitas)
avocado slices
slices of red onion
slices of jalapeno
Assemble and cover with sauce

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