Tortas Ahogadas Recipes

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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

TORTAS AHOGADAS



Tortas Ahogadas image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 15

3 1/2 ounces arbol chiles
1 cup white vinegar
2 sprigs oregano
1 clove
1 tablespoon black sesame seeds
1 clove garlic, minced
Salt
Olive oil, to coat pan
2 pounds pork, thinly sliced
4 sub rolls
2 cups refried beans, hot
2 Roma tomatoes, sliced
2 avocados, sliced
1 white onion, thinly sliced
2 tablespoons oregano, chopped

Steps:

  • Devein the chiles and soak in hot water for 30 minutes.
  • Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt, to finish.
  • On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce.

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.

TORTAS AHOGADAS



Tortas Ahogadas image

Make and share this Tortas Ahogadas recipe from Food.com.

Provided by JN_412

Categories     Mexican

Time 50m

Yield 8 Tortas Ahogadas, 8 serving(s)

Number Of Ingredients 19

8 rolls, bolillos
2 lbs Carnitas
8 ounces refried beans
2 ounces arbol chiles
3 garlic cloves
4 saltine crackers (to thicken the sauce)
4 tablespoons hot sauce (I use Porki or Valentina Brand Hot Sauce)
1 teaspoon salt
1 2/3 cups water
2 lbs roma tomatoes
3 garlic cloves
1/4 teaspoon oregano
2/3 cup water
1/2 teaspoon salt
1 large red onion, thinly sliced
2 tablespoons vinegar
1/2 cup fresh squeezed lime juice
1 cup water
1/2 teaspoon salt

Steps:

  • For the tomato salsa, boil tomatoes. In a blender, puree with the garlic and water. Add the oregano and salt to taste.
  • For the spicy sauce, boil the arbol chiles. In a blender, puree with the garlic, crackers, hot sauce and water. Strain.
  • For the onions, add the vinegar, lime juice, and water. Let it marinade for 15 minutes. Season with salt.
  • To assemble, cut the bolillos in half. Spread the refried beans on both sides. Add the meat. Pour the tomato sauce over it. Add the desired amount of spicy sauce. Top off with the marinated onions.

Nutrition Facts : Calories 235.7, Fat 3.2, SaturatedFat 0.5, Sodium 1232, Carbohydrate 43.8, Fiber 4.6, Sugar 5.3, Protein 8.8

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 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!

TORTAS AHOGADAS - MEXICAN SANDWICHES WITH TOMATO SAUCE



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
salt
1/4 lb chile (arbol chilies preferred)
1 cup water
1/2 cup white vinegar
salt
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)
salt

Steps:

  • 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

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Top Asked Questions

What is a torta ahogada?
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.
What are ahogadas?
Tortas Ahogadas are the ultimate Mexican sandwich and are such a treat to eat! Stuffed with tender pork and smothered in a red chile and tomato sauce, they can be a little messy to handle but are so so worth it! Just grab a few extra napkins, an ice cold horchata or agua de tamarindo, and dig in!
How do you make avocado tortas with pork rolls?
Place the avocado slices onto the bottoms of the rolls; add the pork, 2 tablespoons of sauce and tops of the rolls. Transfer the tortas to individual serving plates and ladle 3/4 cup of sauce over each torta. Garnish with the red onion/jalapeño mixture and radish slices.
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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