Wild Boar Torta Ahogada

Invented in Guadalajara, Mexico in the early 1900s,. The sandwich was the product of a slip of the hand, a mistake. But the pork-filled signature sandwich of the city, dunked in a pool of spicy salsa, has remained part of the city’s heritage, a point of pride and right of passage for any Tapatio. The meat soaks up the spicy salsa and the richness and fat of the meat balances the acidity of the spicy salsa. The crusty bread seems unremarkable on its own, but is essential to the dish’s texture and balance, cutting the heat of the chilies and the bite of the pickled onion garnish.


375g pack of 4 Blue Mountain Meats Maple Duck Sausages

For the shanks

– 2 tbsp canola oil
– 2 wild boar shanks (about 2.5 pounds)
– 6 garlic cloves, lightly smashed
– 1 onion, rough dice
– 4 sprigs fresh marjoram
– 2.5 cups water orange juice
– 2.5 cups pork stock (or chicken)
– salt and pepper to taste
– 4 Mexican bolillo rolls (or a crusty baguette)

For the salsa

– 14 oz can of whole good quality tomatoes
– 3 sprigs of cilantro
– 1 tsp cumin ground
– 1 Lime juiced
– 2 garlic cloves, minced
– 1 Habanero pepper, minced
– salt to tase

For pickled onion

– 1/2 cup cider vinegar
– 3 tbsp sugar
– 1/4 tsp cumin seeds, toasted
– 1/4 tsp red chilli flake
– 1/4 teaspoon salt
– 1 medium white onions, cut into 1-inch rings
– 1 tablespoon chopped fresh cilantro


– 1 avocado
– lime for squeezing
– sprig of cilantro



For the shanks

In a very large skillet, heat the oil. Add the boar shanks and cook over moderately high heat, turning occasionally, until browned, about 10

minutes.Transfer the shanks to a large casserole dish. Add the garlic, onion and marjoram, to the skillet and cook over low heat, stirring

occasionally, until fragrant, Add the orange juice and pork stock and scrape up any bits stuck to the pan.

Pour the liquid into the casserole and bring to a boil. Simmer over low heat, partially covered, until the meat is tender and nearly falling off the

bone, about 2 hours; turn the shanks occasionally. Transfer the shanks to a plate to cool slightly and strain the broth. Save broth for a future use.

For the salsa

Place all salsa ingredients into a high speed liquid blender and pure until smooth, set aside

for the pickled onions

Bring vinegar, sugar, cumin, chill flake and salt to a boil in a saucepan, then reduce heat and simmer, stirring occasionally, 5 minutes. Add onion and simmer, stirring occasionally, 2 minutes, then transfer to a bowl and cool. Stir in cilantro. Pickled onions can be made 1 week ahead and chilled, covered.


Place your Boar shanks in a pre heated skillet with a little vegetable oil and slowly brown the outside of the shanks until golden brown and crispy. Pull the meat from the bone and shred. Hollow out the bottom half of each roll to make a shallow bowl in it for the shredded boar. Spread some fresh avocado on one side of the sub roll. Lay the pork on top of the avocado and scoop as much salsa as you like over the entire roll. Top with the pickled onion. garnish with lime for squeezing and some cilantro.