Best Torta Ahogada Recipes

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DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)



Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada) image

Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls - a variation on a traditional Mexican 'drowned sandwich' -make a hearty lunch or quick dinner.

Provided by bd.weld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 9

12 ounces chipotle cooking sauce (such a Knorr®)
1 (14 ounce) can reduced-sodium beef broth
¼ cup chopped fresh cilantro
2 tablespoons vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 pound thinly sliced deli roast beef
4 bolillo rolls, halved and lightly toasted
4 sprigs fresh cilantro, or to taste

Steps:

  • Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  • Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
  • Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

Nutrition Facts : Calories 569 calories, Carbohydrate 71.1 g, Cholesterol 55.6 mg, Fat 14.8 g, Fiber 2.8 g, Protein 37.1 g, SaturatedFat 3.5 g, Sodium 2008.7 mg, Sugar 5.9 g

TORTA AHOGADA (DROWNED BEEF SANDWICH)



Torta Ahogada (Drowned Beef Sandwich) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

1 (10-ounce) can chopped tomatoes with diced green chiles
2 (8-ounce) cans tomato sauce
1/4 cup chopped fresh cilantro leaves
2 to 3 chipotle chiles in adobo, seeded and chopped
2 teaspoons adobo sauce from canned chipotles
1 lime, juiced
1 teaspoon kosher salt
1 cup low-sodium beef broth
2 tablespoons vegetable oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 jalapenos, seeded, ribbed, and minced
1 pound deli-sliced roast beef, cut into strips
1 avocado, halved, pitted, peeled and smashed
4 bolillo, ciabatta or other crusty sandwich roll, halved and lightly toasted

Steps:

  • In a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt. Bring to a simmer, stirring. Reduce the heat to medium-low and continue to gently cook for 15 minutes, stirring occasionally.
  • To prepare the meat filling:
  • Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onions. Cook and stir until the onions begin to soften, about 3 minutes. Add the garlic and jalapeno, stirring to incorporate. Cook and stir for an additional 2 to 3 minutes, until the onions are well browned and the garlic and jalapenos soften. Add the meat and toss until heated through and well combined, about 2 minutes. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat.
  • Remove the sauce from the heat and add the broth. Using an immersion or standard blender, puree the sauce until smooth, it should be thin. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't slop out when the sandwich is dipped.
  • To serve:
  • Spread the smashed avocado on the both side of the roll. Pile the meat filling on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Dip and eat!

TORTA AHOGADA (DROWNED BEEF SANDWICH)



Torta Ahogada (Drowned Beef Sandwich) image

Mr. Picky Eater claimed this to be the best sandwich he has had in the US. This is one good sandwich! You can adjust the heat to your taste by cutting back on the chipotles, or adding extra like I did. The recipe makes extra sauce so you may want to cut it in half, freeze some for later or leave it thick and serve some with chips. I'd also suggest adding extra avocado, cause it tastes so good. From Ingrid Hoffman.

Provided by cookiedog

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) can chopped tomatoes with diced green chilies
2 (8 ounce) cans tomato sauce
1/4 cup chopped fresh cilantro leaves
2 -3 chipotle chiles in adobo, seeded and chopped
2 teaspoons adobo sauce, from canned chipotles
1 lime, juiced
1 teaspoon kosher salt
1 cup low sodium beef broth
2 tablespoons vegetable oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 jalapenos, seeded, ribbed, and minced
1 lb deli-sliced roast beef, cut into strips
1 avocado, halved, pitted, peeled and smashed
4 bolillo ciabatta or 4 other crusty sandwich buns, halved and lightly toasted

Steps:

  • To prepare the sauce: In a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt. Bring to a simmer, stirring. Reduce the heat to medium-low and continue to gently cook for 15 minutes, stirring occasionally.
  • To prepare the meat filling: Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onions. Cook and stir until the onions begin to soften, about 3 minutes. Add the garlic and jalapeno, stirring to incorporate. Cook and stir for an additional 2 to 3 minutes, until the onions are well browned and the garlic and jalapenos soften. Add the meat and toss until heated through and well combined, about 2 minutes. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat.
  • Remove the sauce from the heat and add the broth. Using an immersion or standard blender, puree the sauce until smooth, it should be thin. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't slop out when the sandwich is dipped.
  • To serve: Spread the smashed avocado on the both side of the roll. Pile the meat filling on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Dip and eat!

TORTA AHOGADA RECIPE BY TASTY



Torta Ahogada Recipe by Tasty image

Tortas ahogadas, or drowned sandwiches, are popular in Guadalajara, Jalisco, a city in western Mexico. Birotes, a type of bolillo roll that is crusty on the outside and soft and tender inside, are filled with orange- and oregano-scented carnitas and smothered in homemade tomato salsa. Serve with spicy salsa and red onion escabeche to cut the richness of the carnitas.

Provided by Aleya Zenieris

Categories     Lunch

Time 9h15m

Yield 4 servings

Number Of Ingredients 31

3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried mexican oregano
1 tablespoon Mccormick® ground cumin
4 lb boneless, skinless pork butt
3 oranges
8 cloves garlic, peeled and smashed
1 medium yellow onion, peeled and quartered with stem still attached
1 tablespoon canola oil
½ lb roma tomato, quartered
½ large yellow onion, diced
1 clove garlic, minced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 ½ teaspoons dried mexican oregano
1 ½ teaspoons margarine
2 cups chicken stock
2 limes, juiced
1 tablespoon kosher salt
1 teaspoon dried mexican oregano, crushed
½ medium red onion, thinly sliced
10 whole japones chiles
1 tablespoon canola oil
½ lb roma tomato, quartered
½ large yellow onion, diced
3 cloves garlic, minced
2 tablespoons kosher salt
½ teaspoon Mccormick® ground cumin
2 tablespoons distilled white vinegar
4 birotes
lime wedge

Steps:

  • Make the carnitas: Preheat the oven to 275°F (135°C).
  • In a small bowl, whisk together the salt, pepper, oregano, and cumin.
  • Set the pork butt on a rimmed baking sheet and pat try with paper towels. Rub the spice mixture over the pork butt to cover completely.
  • Cut the oranges in half and juice. Set the juice aside.
  • Spread the orange rinds, garlic, and onion in an even layer on the bottom of a heavy-bottomed pot. Place the pork butt on top and pour the orange juice over. Cover the pot with a lid or 2 layers of heavy-duty aluminum foil and cook in the oven until the pork is tender and can be shredded with a fork, about 8 hours.
  • Make the tomato salsa: Heat the canola oil in a large pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt, pepper, oregano, and margarine and continue cooking until fragrant, about 2 minutes. Add the chicken stock, increase the heat to medium-high, and bring to a simmer. Continue cooking until the vegetables are soft, about 15 minutes.
  • Transfer the mixture to a blender and blend on medium-high speed until completely smooth.
  • Pour the salsa back into the pan and cook over medium-low heat until thickened, about 10 minutes. Rinse out the blender basin.
  • Make the red onion escabeche: In a medium bowl, whisk together the lime juice, salt, and oregano. Add the onion and toss to coat. Let sit for at least 15 minutes, or cover and refrigerate for up to 1 week.
  • Make the spicy salsa: In a large pan over medium-high heat, toast the Japones chiles until fragrant, about 2 minutes. Remove the chiles from the pan and set aside.
  • Heat the canola oil in the same pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt and cumin and continue cooking until the tomatoes are tender, about 8 minutes.
  • Transfer the mixture to the blender. Add the toasted chiles and distilled white vinegar and blend on medium-high speed until smooth.
  • Assemble the tortas: Use a fork to shred the carnitas.
  • Cut the birotes down the middle, leaving one long side intact, like a hot dog bun. Fill the rolls with carnitas and pour the tomato salsa on top. Serve with the spicy salsa, escabeche, and lime wedges.
  • Enjoy!

SAUCY CARNITAS SANDWICH (TORTA AHOGADA)



Saucy Carnitas Sandwich (Torta Ahogada) image

Break out the napkins: this dish literally means "drowned sandwich" in Spanish, because it's drenched in a rich, spicy sauce. A delicious labor of love, this torta is stuffed with carnitas, a beloved Mexican pork dish in its own right.

Provided by Gabriela Cámara

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 28

2 pounds pork shoulder, cut into 1½-inch cubes
1/2 large white onion
3 cloves garlic
5 black peppercorns
2 bay leaves
1 tablespoon fine sea salt, divided, plus more to taste
1/2 cup lard, rendered from about ½ lb bacon or fatty pork, may substitute vegetable oil or unsalted butter
1 orange, quartered
2 tablespoons olive oil
1/2 large white onion, chopped
1 clove garlic, peeled
2 chiles, minced, such as serranos
8 plum tomatoes, quartered, may substitute one 18-oz. can of whole tomatoes
1 teaspoon tomato paste
1 cup Water, omit, if using canned tomatoes
1 teaspoon black peppercorns
5 whole cloves
5 allspice berries
1 tablespoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
2 bay leaves
2 tablespoons distilled white vinegar
1 tablespoon fine sea salt, plus more to taste
3 rustic baguettes, preferably Mexican birotes or bolillos
1 cup refried black beans, see Refried Black Beans recipe
1 ripe avocado, sliced
Pickled red onions, see Yucatán-Style Pickled Red Onions recipe

Steps:

  • Carnitas: Heat a Dutch oven over medium-high heat. Add pork cubes in an even layer, fat-side down, followed by onion, garlic, peppercorns, bay leaves, and ½ tablespoon salt. Add lard. Squeeze juice from orange wedges into the pot, then add the squeezed orange wedges. Reduce heat to low and cook, uncovered, for 1½ hours, stirring occasionally to make sure the pork cooks evenly.
  • Remove and discard the orange peels, big pieces of onion, and bay leaves. Increase heat to medium-high and continue cooking for 1 more hour, stirring more regularly as the fat renders out and the pork begins to look shredded and browned. When pork is fully cooked, taste for seasoning and add more salt as needed. Meanwhile, make the Salsa Ahogada.
  • Salsa Ahogada: In a large pot over medium heat, heat the olive oil until hot but not smoking. Add onion, garlic clove, and chiles; cook until onions are translucent, 8-10 minutes. Then add tomatoes, tomato paste, and water (omit if using canned tomatoes). Stir, then simmer until the tomatoes are cooked, 10-15 minutes. Meanwhile, preheat a comal or skillet over medium heat. When comal is hot, add peppercorns, cloves, allspice, and chile flakes to the hot comal. Toast for 30 seconds, stirring constantly to distribute the heat and prevent burning. After 30 seconds, remove from heat and add cumin, oregano, and bay leaves to the hot pan; keep stirring. (The residual heat will toast the additional spices.) Set aside to cool for 8-10 minutes. Then finely grind the spices and set aside.
  • Ladle the cooked onion-tomato mixture into a blender, along with the ground spices, vinegar, and salt. Blend on medium speed to purée, 10-15 seconds. Place Salsa Ahogada back into the Dutch oven and simmer over low-medium heat for 10 minutes, or until salsa has thickened and reduced by about one-third. Remove and discard any tomato peels that have floated to the top. Taste for seasoning and add more salt as needed. Keep the Salsa Ahogada warm until ready to assemble and serve tortas. Makes about 4 cups. (Note: Salsa Ahogada can be made 1-2 days ahead and stored in the refrigerator in a lidded container.)
  • Assemble Torta Ahogada: Preheat broiler. Slice baguette/rolls lengthwise and broil, cut-side up, until toasted, 3-5 minutes. Meanwhile, chop or shred Carnitas into small pieces. Spread about ¼ cup of the refried beans on one half of the toasted baguette, then top with about ⅓ of the Carnitas. Add sliced avocado in an even layer. Spread a lighter coat of beans on the other baguette half and place on top to make a sandwich. Slice into thirds and arrange on a rimmed serving plate or flat-bottomed bowl, cut-sides down. "Drown" the sandwich in Salsa Ahogada by ladling it all around and on top; garnish with pickled red onions. Assemble the other sandwiches and serve immediately (with lots of napkins!).

TORTA AHOGADA (MEXICAN "DROWNED" SANDWICH)



Torta Ahogada (Mexican

Two sauces are offered: salsa dulce and salsa enchilosa. The former is not really sweet, but is´s basically tomato, water and cumin. The latter is flavored mostly with dried chiles de arbol toasted, soaked in vinegar and blended into the sauce.The most unique ingredeinte is the virote, which is a type of sourdough roll, crispy...

Provided by marty olguin

Categories     Breads

Time 20m

Number Of Ingredients 15

3/4 oz dried chiles de árbol (about 30), stemmed and seeded
3/4 c cider vinegar2
Tbsp pumpkin seeds, toasted
1 1/2 Tbsp sesame seeds, toasted
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground cloves
2 clove garlic
1 crusty bolillo or italian roll
1 1/2 c leftover roasted pork shoulder, shredded
1/4 small yellow onion, thinly sliced
1 radish, thinly sliced
4-6 roma tomates

Steps:

  • 1. Combine roma tomatoes, chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
  • 2. Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in.

TORTA AHOGADA



Torta Ahogada image

Torta ahogada, which translates to drowned sandwich, is a staple across Guadalajara, Mexico. Birote salado is the bread typically used for this stuffed, smothered sandwich, partly because its salty sourdough flavor complements the fillings, but mostly because its crunchy exterior stands up well to ladles of hot salsa. If you're not able to get your hands on birote salado, you can substitute bolillo or a French baguette. The options for fillings are endless, and this version with creamy puréed pinto beans is ideal for a meatless meal. If you happen to have mushrooms, you can sauté them and add them to this torta for an extra-filling dish.

Provided by Jocelyn Ramirez

Categories     dinner, lunch, sandwiches, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

6 guajillo chiles, stemmed, seeded and rinsed
6 chiles de árbol, stemmed, seeded and rinsed
1 small white onion, halved
3 garlic cloves, peeled
1 pound beefsteak tomatoes, halved
Kosher salt
1 tablespoon apple cider vinegar
1 medium red onion, sliced into 1/4-inch rings
3 tablespoons fresh lemon juice
1/8 teaspoon red-pepper flakes
Kosher salt
3 cups cooked strained pinto beans, from 2 (15-ounce) cans or homemade
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground cumin
Kosher salt
4 birote salado, bolillos or 6-inch pieces French baguette, split in half horizontally
8 cilantro sprigs, for serving
1 lemon, cut into wedges, for serving

Steps:

  • Make the salsa: Combine the chiles, onion, garlic and tomatoes with 1 cup water and a generous pinch of salt in a medium saucepan. Set over medium-low heat and simmer until the chiles are rehydrated and the other ingredients have softened, 15 to 20 minutes.
  • Transfer to a blender or food processor along with the apple cider vinegar (reserve the saucepan) and blend until completely smooth. Return salsa to the saucepan and simmer over medium-low heat for 15 minutes to marry all the flavors. Taste for salt and adjust as needed.
  • Meanwhile, prepare the onion: Toss the onion with the lemon juice, red-pepper flakes and a pinch of salt in a bowl. Let stand for at least 15 minutes.
  • Meanwhile, make the tortas: Combine the beans, red-pepper flakes, cumin, 1 cup water and a pinch of salt in a medium saucepan. Bring to a simmer over medium-low heat and cook until heated through, 10 to 15 minutes. Once hot, carefully pour the mixture into the same blender or food processor used for the salsa (no need to wash in between uses) and blend until smooth.
  • Heat a broiler to medium with a rack placed 6 inches from the heat source. To warm and crisp the bread, place the bread halves on a baking sheet cut sides down and broil until warmed through and slightly crusty on the outside, 2 to 3 minutes. Assemble the dish by spreading a thick layer of salsa on each of 4 serving dishes. Place the bottom pieces of bread on the salsa cut sides up and divide the beans, onion and bread tops among them. Ladle the remaining salsa over the sandwiches until they're completely soaked. Garnish with cilantro sprigs and lemon wedges, and serve.

JOSE'S TORTA AHOGADA (SPICY PORK SANDWICH)



Jose's Torta Ahogada (Spicy Pork Sandwich) image

Make and share this Jose's Torta Ahogada (Spicy Pork Sandwich) recipe from Food.com.

Provided by Chuck Hughes

Categories     Lunch/Snacks

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 18

15 dried arbol chiles
1 tablespoon/ 15 ml red wine vinegar
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon/ 15 ml red wine vinegar
1 teaspoon/ 5 ml sugar
12 Italian tomatoes, blanched and peeled
1 garlic clove, peeled
salt & freshly ground black pepper
1 pound/ 450 g pork tenderloin
1 tablespoon/ 15 ml smoked paprika
1 tablespoon/ 15 ml sweet paprika
1 teaspoon/ 5 ml cayenne
2 tablespoons/ 30 ml canola oil
salt & freshly ground black pepper
1 red onion, thinly sliced
4 crusty rolls or 1 baguette, cut into 4 pieces
squeeze lime juice

Steps:

  • For the spicy sauce:.
  • Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
  • For the sweet sauce:.
  • Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
  • For the pork tenderloin:.
  • Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well.
  • Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
  • Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

Nutrition Facts : Calories 371.3, Fat 7.4, SaturatedFat 1.9, Cholesterol 82.1, Sodium 388.1, Carbohydrate 41.6, Fiber 4.6, Sugar 7.8, Protein 34

JOSE'S TORTA AHOGADA (SPICY PORK SANDWICH)



Jose's Torta Ahogada (Spicy Pork Sandwich) image

Provided by Cooking Channel

Categories     main-dish

Time 1h35m

Yield s: 4 servings

Number Of Ingredients 18

15 dried arbol chiles
1 tablespoon/15 ml red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper
1 tablespoon/15 ml red wine vinegar
1 teaspoon/ 5 ml sugar
12 Italian tomatoes, blanched and peeled
1 clove garlic, peeled
Salt and freshly ground black pepper
One 1-pound/450 g pork tenderloin
1 tablespoon/15 ml smoked paprika
1 tablespoon/15 ml sweet paprika
1 teaspoon/ 5 ml cayenne
2 tablespoons/30 ml canola oil
Salt and freshly ground black pepper
1 red onion, thinly sliced
4 crusty rolls or a baguette cut into 4 pieces
Squeeze of lime juice

Steps:

  • For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
  • For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
  • For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.
  • Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
  • Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

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