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Brown Sugar Carnitas for Torta Ahogada

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    Brown Sugar Carnitas for Torta Ahogada

    I enjoy watching Pati’s Mexican Table. This sandwich looks really good! But I an a little torn on the carnitas? Brown sugar and milk? Anyone ever had this or tried it?

    Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"


    Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"


    #2
    I’ve never read a recipe for carnitas calling for milk. The sugar, that I can see, as a number of recipes I’ve read call for Coca Cola, so a replacement I guess.

    The milk - I wonder if it serves as it does for bolognese in some way? Have you watched this particular show and does she explain why the milk? I’m guessing no since you are asking here…so…silly question I guess.

    But it looks good!!!! thanks for sharing!

    Comment


      #3
      I have watched her, but not seen that. I'll go out on a limb, here, but my understanding of the reason milk is in bolognaise is that the sauce is creamier, and the lactic acid may tenderize the meat. Not sure, otherwise.

      Comment


        #4
        Near as I can tell, I think she’s mixing a Carnitas Carmelizada that you make with cola with a Carnitas con Leche where you make a sweet sauce with evaporated milk. She calls it the former, and I’m sure it’s similar, but more of a milk caramel than a straight one.

        id eat it, but I’m a fiend for the stuff.

        Comment


          #5
          I started watching the episode because she was in TJ and was hoping she would have ended up at the market we go to on our wine trips. She did not… but the sandwich definitely caught my eye. I was also reading about the bread. It’s a sourdough with lime! Interesting…..

          (team cook?)

          Comment


            #6
            All the Coke/Sugar/Evaporated milk is mostly backyard-papi crap and I'm not even sure the carnitas used in a torta ahogada in Guadalajara is a confit like in Michoacán. I get the impression that they use roasted pork leg like you'd use for a Cubano.The hard part of that sandwich is the bread, a regular bolillo or tellera will just immediately turn to mush when you add the tomato broth and the salsa de Arbol. I haven't found a panderia that makes that style of bread, Maybe a proper Vietnamese style Bahn mi would hold up? Dunno, maybe the next time I make carnitas I'll make a trip to the Vietnamese bakery and see what kind of disaster I end up with.

            Comment


            • barelfly
              barelfly commented
              Editing a comment
              I was curious to see what your thoughts would be

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