Torta Ahogada Mexican Drowned Sandwich Recipes

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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 (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!

AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS



Authentic Mexican Torta - Tortas Ahogadas image

This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!

Provided by DeAnna N.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h10m

Yield 12

Number Of Ingredients 16

16 cloves garlic, minced
2 tablespoons minced fresh oregano
2 teaspoons salt
2 teaspoons ground black pepper
9 pounds boneless pork butt
4 dried chipotle chili peppers
6 tablespoons vegetable oil
8 cloves garlic, minced
4 onions, chopped
20 Roma tomatoes, chopped
1 cup water
5 teaspoons minced fresh oregano
¼ teaspoon white sugar
salt, to taste
12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
2 pickled jalapeno peppers, sliced

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C).
  • Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  • Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  • Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  • Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  • To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g

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  • Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.
  • In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?
  • For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, 1/2 clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!
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