There are not many dishes prepared with bread in Mexican cuisine, but among them, drowned cakes should be among the best.
This dish is emblematic of the cuisine of Guadalajara, where there are iconic places , like El Pialadero, well known for its recipe for drowned cakes.
Traditional recipe for drowned cakes
Have you ever wondered how to achieve that characteristic taste of drowned cakes with your bread? drenched in sauce, its spicy touch and carnitas filling?
First, we need to have prepared some pork carnitas for the filling. Traditionally, this meat is used for the recipe of drowned cakes, although there are those who prefer to make a filling with beef.
We will also need to have on hand a good amount of refried beans.
Photo: Flick, Creative Commons License, by Gustavo Andrade
Traditional drowned cakes from Guadalajara
Cooking recipe to prepare, step by step, the traditional Mexican drowned cakes.We will rotate them so that they cook as uniformly as possible, over their entire surface. Then we will reserve them.
We will also wash the tomatoes well, and then boil them for 15 minutes , at low heat.
Meanwhile, we will peel the onion and cut it into large irregular pieces (only to facilitate the work of the blender or kitchen robot that we will use to process it later).
We will also peel garlic cloves.
Then, we will take two of the cloves of garlic to a blender with half of the pieces of onion, the drained tomatoes, half a cup of the cooking water, a teaspoon of salt, another of ground oregano, half of cumin and the cloves.
We will thoroughly process all the ingredients in the blender, until obtaining a sauce as homogeneous as possible. We will taste it and if necessary, we will correct the seasoning with more salt or spices. If you wish, you can add a sugar point.
Then, we will reserve the sauce .
Prepare another sauce with the other half of the onion, the two cloves remaining garlic, roasted chiles, vinegar and a touch of salt to taste. Simply, we will process all the ingredients in the blender or food processor.
After get a uniform mixture, taste the sauce and correct the seasoning, if necessary.
We will reserve this second sauce.
We will heat the carnitas and the beans and then, we will open the bolillos in half.
On a large plate, we will leave the tomato sauce. The plate should be large enough to submerge the cakes.
We will spread the loaves (to the center) with a little refried beans. Then, we will have some carnitas as stuffing, and we will close each cake.
Later , we will quickly submerge each cake in the container with tomato sauce and after taking it out, we will bathe it with a little chilli sauce.
Finally, sprinkle with a little juice of the lemons (previously cut in quarters).
You can decorate your drowned cakes with a julienne of onions or pickled onions.
Tips for preparing drowned cakes
- After boiling the tomatoes, it is best to drain them with a sieve. In this way, the work of recovering small pieces that have been separated with cooking will be easier.
- Optionally, you can add a little chicken broth to the tomato sauce, to give it more flavor.The result is delightful.
- You can also accompany the cakes with rajas or jalapeno pepper wheels (Yes! More chile!)
- If you wish, you can remove the crumb from the inside the bobbin, for a few drowned cakes with more meat and less flour 😉
- If you do not have carnitas when you make this recipe and you want to prepare it more quickly, you can cook some pork chops or res, and then slicing them.
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