Torta Ahogada Drowned Beef Sandwich 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

TORTAS AHOGADAS



Tortas Ahogadas image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 45

2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon smoked paprika
2 teaspoons dry mustard
1 teaspoon ground coriander
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
1/4 cup canola oil
One 12-ounce bottle Mexican beer
6 to 8 dried chile de arbol
2 tablespoons canola oil
1/2 white onion, diced
1 jalapeno, cored, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 cup red wine vinegar
One 28-ounce can crushed fire-roasted tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 bolillo rolls (see Cook's Note)
Olive oil, for brushing
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro
Pico de gallo, recipe follows
Pickled Red Onions, recipe follows
4 Roma tomatoes, diced
1 jalapeno, seeded and minced
Juice of 1 lime
1/2 red onion, minced
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 red onion, halved and thinly sliced
Sea salt
1 bay leaf
Pinch cayenne
Pinch ground cinnamon
1 whole star anise
2 tablespoons honey
1/4 cup red wine vinegar

Steps:

  • For the braised pork butt: Preheat the oven to 325 degrees F.
  • In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
  • In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
  • For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
  • To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
  • In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
  • Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.

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 (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 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!

HERDEZ® DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)



HERDEZ® Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada) image

Beef broth with the kick of chipotle brings a spicy south of the border twist to a beef dip sandwich.

Provided by bdweld

Time 35m

Yield 4

Number Of Ingredients 9

1 (12 ounce) jar HERDEZ® Traditional Chipotle Mexican Cooking Sauce
1 (14 ounce) can reduced-sodium beef broth
¼ cup chopped fresh cilantro
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 pound thinly sliced deli roast beef
4 each bolillo rolls or other crusty sandwich roll, halved and lightly toasted
6 sprigs Cilantro sprigs for garnish

Steps:

  • Combine the chipotle cooking sauce with the beef broth and cilantro in a saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook for 10 minutes, stirring occasionally.
  • Heat the oil in a skillet over medium-high heat. Cook onions in the hot oil until they begin to soften. Stir in the garlic and cook for another minute. Add the meat with 1/4 cup of the sauce and cook, stirring, for about two minutes until heated through.
  • Ladle the sauce into four bowls for dipping. Place the meat mixture on the bottom half of the sandwich bun, garnish with cilantro sprigs and place top half of bun on top. Dip sandwiches in the sauce and enjoy.

Nutrition Facts : Calories 563.5 calories, Carbohydrate 70.6 g, Cholesterol 55.6 mg, Fat 14.9 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 3.1 g, Sodium 1827.8 mg, Sugar 3.9 g

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.

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2019-04-02 Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls—a variation on a traditional Mexican ... - Get more ideas of mexican recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes . BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts ...
From redcipes.com


HOW TO MAKE TORTA AHOGADA RECIPE (SANDWICH JALISCO STYLE)
2011-05-31 JUMP TO FULL INSTRUCTIONS. Instructions: Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano, and salt. (Please check the ingredients list below) In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it to taste the salt, if you feel that it needs more ...
From mexicoinmykitchen.com


EASY TORTAS AHOGADAS - WITH VIDEO! | RUSTIC FAMILY RECIPES
2022-03-12 In a shallow saucepan, bring 1-2 cups of water to a low boil, add the chili peppers and remove from heat to allow the peppers to soak and rehydrate. Once soft in texture, remove the stems and interior seeds. Roast the tomatoes. On a medium-sized baking sheet. Place the halved tomatoes face side up on the pan.
From rusticfamilyrecipes.com


TORTA AHOGADA (DROWNED BEEF SANDWICH) - DAIRY FREE RECIPES
Tortan Ahogada (Drowned Beef Sandwich) might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 1387 calories, 68g of protein, and 22g of fat per serving. This recipe serves 4. If you have onion, vegetable oil, kosher salt ...
From fooddiez.com


TRADITIONAL TORTA - THERESCIPES.INFO
Step 1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. Advertisement. Step 2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich ...
From therecipes.info


DROWNED BEEF SANDWICH LATER THAN CHIPOTLE SAUCE (TORTA AHOGADA)
2022-05-08 1 pound thinly sliced deli roast beef; 4 bolillo rolls, halved and lightly toasted; 4 sprigs spacious cilantro, or to taste; The instruction how to make Drowned Beef Sandwich later than Chipotle Sauce (Torta Ahogada) tally up chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. edit heat to medium-low ...
From rescooking.com


DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)
Jul 13, 2016 - Sauteed roast beef with a chipotle sauce is served on a bolillo bun and dipped in more chipotle sauce in this Mexican-inspired drowned beef sandwich. Pinterest Today
From pinterest.ca


DROWNED CARNITAS PARTY SANDWICHES (TORTA AHOGADA)
2016-07-08 Preheat the oven to 350 degrees F. Cut the rolls in half horizontally. Place the bottom halves in a 9x13-inch baking dish. Top each roll with a heaping portion of shredded pork. Then place 2 squares of muenster cheese on top of the pork, followed by 2-3 pickled jalapeños. Place the roll tops on the sandwiches.
From aspicyperspective.com


BEEF TORTA RECIPE - COOK.THEDELICIOUS.MY.ID
This carrot cake recipe is moist, tall, has texture and thick creamy frosting. Every vindaloo i order is always a bit different to each other and this was just another one to add to the list. Let stand 15 minutes before cutting. Torta Ahogada (Drowned Beef Sandwich) Recipe Ingrid. Bake until crust is golden brown, about 15 minutes. If you use a ...
From cook.thedelicious.my.id


DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)
1 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. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes.
From janerecipes.com


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