The drowned cake is the gastronomic icon of Guadalajara, invented in the 1930s by the innkeeper Don Luis. Its characteristic red chile de arbol sauce soaks it until it is juicy but crunchy. It is market and neighborhood food that defines the Tapatia identity.
Mexican
Tapatia drowned cake
Tapatia drowned cake with pork carnitas, chile de arbol sauce and beans.
- Mexico
- Main course
- High protein
- High fiber
- medium-high
35 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 36 g
- Fiber 5 g
- Carbohydrates 58 g
- Fat 28 g
- Sodium 980 mg
Story behind the dish
Preparation
Tapatia drowned cake is a Mexican preparation with high difficulty. Reserve about 215 minutes in total (35 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 crispy bolillos or birotes.
- Have ready: 800 g of shredded pork carnitas.
- Have ready: 10 dried arbol chiles.
- Have ready: 4 deveined guajillo chiles.
- Have ready: 3 red tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the carnitas by cooking the pork in its own fat over high heat…
Prepare the carnitas by cooking the pork in its own fat over low heat until golden and tender. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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For the sauce
For the sauce, roast the tomatoes and boil the chiles; blend with onion, garlic, vinegar, cumin and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Strain the sauce and cook it for 15 minutes in a pot until it thickens and…
Strain the sauce and cook it for 15 minutes in a pot until it thickens and the flavors are integrated.
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Cut the bolillos in half
Cut the bolillos in half, spread refried beans and fill generously with carnitas.
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Dip the cake in the chile de arbol sauce or bathe it...
Dip the cake in the chile de arbol sauce or coat it generously depending on your spiciness preference.
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Serve in a deep plate with more sauce on top.
Serve in a deep plate with more sauce on top, red onion and lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- 'Half drowned' version with less sauce for those who prefer less spice.
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