Torta Ahogada Mexican Drowned Sandwich Recipes

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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


  • 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!


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


  • 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!).


Tortas Ahogadas - Mexican Sandwiches With Tomato Sauce image

Ahogadas translates to drowned, an appropriate name for these tomato sauce dipped sandwiches, something like a Mexican version of BBQ or pulled pork sandwiches. This recipe is adapted from Mexico Desconocido's 101 Recetas Mexicanas. Serve any extra chili sauce on the side. Cooking time approximate. Posted from an online source in response to a recipe request.

Provided by Molly53

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

3 lbs roma tomatoes, coarsely chopped
1 large white onion, coarsely chopped
2 garlic cloves, chopped
1 teaspoon dried oregano
1/2 cup water
1/4 lb chile (arbol chilies preferred)
1 cup water
1/2 cup white vinegar
8 French rolls, split in half lengthwise (bollilos preferred, Mexican Bolillos, Crusty Oval Rolls)
1 1/2 lbs boneless pork loin or 1 1/2 lbs pork shoulder
1 onion, cut in half
3 garlic cloves
1 bay leaf
1 sprig oregano (dried is fine)


  • Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
  • Allow to cool, place in blender and puree.
  • Strain the puree and set aside.
  • Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor).
  • Remove the stem and seeds from the chilies.
  • Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
  • Transfer sauce ingredients to a blender, puree and strain; set aside.
  • Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
  • When cooked through, remove from cooking liquid and allow to cool.
  • Shred the meat with two forks, or slice thinly if preferred.
  • Remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
  • Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
  • Serve torta on a plate with a lip to prevent messy dripping.

Nutrition Facts : Calories 329.3, Fat 12.8, SaturatedFat 4.1, Cholesterol 53.6, Sodium 248.4, Carbohydrate 30.9, Fiber 4.1, Sugar 6.8, Protein 22.3


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


  • 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.


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


  • 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


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


  • 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 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


  • 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!

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2020-06-30  · Simple Mexican Torta Ahogada Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 1 min read. Learn how to make …
2.2/5 (4)
Category Entree
Cuisine Mexican
Total Time 45 mins
  • 1. Rehydrate chiles de árbol in a large bowl of hot water, about 20 minutes. Set on a plate lined with napkins to drain and cool. Once cool enough to handle, de-stem the chiles.
  • 2. In a blender, combine rehydrated chiles with garlic, onions, tomato, vinegar, oregano, black pepper, cumin, and salt. Blend until smooth, adding water or chicken stock to thin out the sauce if necessary.
  • 3. In a saucepan over medium-high heat, heat vegetable oil until shimmering. Add the chile-tomato sauce and bring to a simmer. Reduce heat and cook until sauce has thickened slightly, about 10 minutes. If the sauce becomes too thick, add additional water or chicken stock.
  • 4. Split the bread rolls. Spread one side of each roll with refried beans and stuff each roll with carnitas. Ladle sauce over each sandwich until bien ahogada (well-drowned). Serve with sliced onions and lime wedges.
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2019-12-22  · Ahogada means “drowned,” and the torta ahogada is in fact drowned before serving. It consists of a sandwich of carnitas, a type of …
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2011-03-22  · Ingredients. 3 ⁄ 4 oz. dried chiles de arbol (about 30), stemmed and seeded ; 3 ⁄ 4 cup cider vinegar ; 2 tbsp. pumpkin seeds, toasted 1 1 ⁄ 2 tbsp. sesame seeds, toasted ; 1 tsp. dried ...
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2021-12-22  · Torta Ahogada is an iconic sandwich from the city of Guadalajara. It consists of a carnitas sub sandwich smothered in a tomato sauce. This popular Mexican drowned sandwich can be found all around Guadalajara, MX. Similar to the popularity of Carne en su Jugo or Chilaquiles, you'll find restaurants that specialize in these specific dishes.
Cuisine Mexican
Total Time 1 hr 10 mins
Category Main Course
Calories 446 per serving
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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 ...
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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 ...
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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.
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2013-04-04  · Directions: Line the bottom of a 4 quart slow cooker insert with the onion rings. In a small bowl, whisk together the garlic powder, minced onion, ancho chile and oregano. Rub into all sides of the pork roast. Place in the slow cooker over the onions. Cook on low 8 …
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2020-07-13  · A torta ahogada (or ‘drowned sandwich’ in English) is a Mexican sandwich made from a crusty bread roll that’s filled with pork carnitas and red onions. It’s dipped or “drowned” in a red chile sauce and served with fresh lime wedges. This sandwich is especially popular in the Mexican city of Guadalajara, Jalisco where it’s sold in countless restaurants and by street …
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2021-09-18  · “The torta ahogada (drowned sandwich) ... a crucial component of the torta ahogada. Since then, there have been many recipes and variations used to make the sauce for the dish. After a few years, the person who began to commercialize tortas ahogadas in Guadalajara was Mr. Ignacio Saldaña, “el Güerito,” 66 years old. Owner of Tortas Ahogadas …
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2018-05-02  · Stir in 2 tablespoons of the ahogada sauce per cup of meat. When steaming, fold in 1/3 cup (5-6 tablespoons) sautéd onions per cup of meat. Remove from heat. ~ Step 8. To assemble each sandwich, choose a bowl, slice a roll in half, then place the bottom in the bowl.
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2017-04-03  · In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges.
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2022-01-12  · Step 3. For the spicy sauce, place the chiles de árbol and hot water in a bowl and leave to soak for 15 minutes. Drain, and place the chilies in a blender with the garlic, vinegar, sesame seeds ...
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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.
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Dec 20, 2016 - This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce. Dec 20, 2016 - This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce. Pinterest. Today. Explore. When autocomplete results are available use up …
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2022-01-31  · Step 2: toast the arbol chiles in a skillet until fragrant, then rehydrate them in a pot of boiled water. Simmer the tomatoes and onion in a separate saucepan until soft. Step 3: Drain and blend the tomatoes, onions, and chiles along with the garlic cloves, cumin, Mexican oregano, peppercorns, salt, and vegetable broth.
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2016-06-12  · A new friend from England asked me to re-post the recipe for Torta Ahogada Mexico’s Drowned sandwich. There are many different recipes for the sauce, which is as important as the sandwich. Some recipes use only arbol chiles while others also use chipotle peppers which add a smoky flavor to the sauce. Some recipes use shredded pork shoulder ...
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Torta Ahogada Recipe Bayless. Mexico cooks boulevard de tortas ahogadas morelia s homage to a guadalajara sandwich cooking for engineers mexico cooks boulevard de tortas ahogadas morelia s homage to a guadalajara sandwich mexico cooks boulevard de tortas ahogadas morelia s homage to a guadalajara sandwich
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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.
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Top Asked Questions

What is a torta ahogada?
Torta Ahogada (Mexican "Drowned" Sandwich) This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de arbol sauce. Yield: serves 1.
How long to cook torta ahogada (drowned sandwich)?
Recipe Summary test total: 15 mins Servings: 6 Nutrition Info Advertisement Torta Ahogada (Drowned Sandwich) Ingredients Ingredient Checklist 1recipe Chunky Guacamole or 2 cups purchased guacamole 6bolillo or other crusty sandwich rolls, split lengthwise but not halved and lightly toasted
What is a torta sandwich?
A Torta is a Mexican sandwich that is right up there with the taco for most beloved Mexican street food. Meant to be eaten on the go, usually for lunch, torta shops line the streets of every Mexican city and its fillings can vary depending on where you go.
What kind of bread is used to make ahogadas?
Bread – Tortas ahogadas are traditionally made with a bread called birote that’s crunchy on the outside and soft on the inside. It’s similar to bolillo bread, but the outside is crunchier and has a saltier, almost sourdough-like flavor.

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