TORTA AHOGADA (DROWNED BEEF SANDWICH)
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!
TORTAS AHOGADAS
Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Provided by Pati Jinich
Categories Main Course
Time 45m
Number Of Ingredients 20
Steps:
- Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
- Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.
- Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
- Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
- Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.
- Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.
TORTAS AHOGADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 45
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.
SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
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
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!).
AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS
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
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 - MEXICAN SANDWICHES WITH TOMATO SAUCE
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
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
TORTAS AHOGADAS
Provided by Food Network
Time 1h10m
Yield 4 sandwiches
Number Of Ingredients 15
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.
BRAISED PORK SANDWICH WITH SPICY TOMATO BROTH (TORTAS AHOGADAS)
Provided by Marcela Valladolid
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large, heavy skillet, heat the vegetable shortening over medium-high heat. Sprinkle the pork all over with salt and pepper. Sear the meat on all sides until golden brown, about 5 minutes per side.
- Carefully add 3 cups water, the garlic, peppercorns, bay leaf and onion. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and simmer until the meat is tender, about 25 minutes. Uncover and continue to cook until the liquid completely evaporates and the pork meat is browned, about 30 minutes.
- Meanwhile, warm the refried beans in the microwave or in a saucepan over low heat.
- Transfer the meat to a cutting board. Discard the garlic, peppercorns, bay leaf and onion. Thinly slice the pieces of pork.
- Cut each bolillo in half lengthwise, spread 2 tablespoons of refried beans on each bottom half and top with 1/4 cup pork. Put the other bolillo half on top. Serve in shallow bowls and drench each torta with the warm Spicy Tomato Broth.
- Combine the tomatoes, garlic, onions, oregano and chile in a blender and process until smooth.
- Heat the vegetable oil in a medium, heavy saucepan over medium-high heat. Transfer the tomato mixture to medium, heavy saucepan and add the chicken broth. Bring to a boil. Reduce the heat and simmer until bright red, about 10 minutes. Season with salt and pepper.
TORTA AHOGADA RECIPE BY TASTY
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
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
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
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
More about "tortas ahogadas mexican sandwiches with tomato sauce food"
HOW TO MAKE TORTA AHOGADA RECIPE (SANDWICH JALISCO STYLE)
From mexicoinmykitchen.com
5/5 (5)Total Time 40 minsCategory PorkCalories 442 per serving
- 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!
- Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.
EASY TORTAS AHOGADAS - ISABEL EATS
From isabeleats.com
5/5 (8)Total Time 35 minsCategory DinnerCalories 518 per serving
- Remove the saucepan from the heat, add the dried chile de arbol peppers, cover, and let sit and soak for 15 minutes to soften and rehydrate.
- While the chiles soak, place the tomatoes on a large baking sheet. Broil in the oven for 8-10 minutes, flipping the tomatoes halfway through roasting, until the skins are blistered and charred.
10 BEST MEXICAN SANDWICHES (+ EASY RECIPES)
From insanelygoodrecipes.com
9 MEXICAN TORTAS AND SANDWICHES TO CREATE AT HOME
From bhg.com
TORTAS AHOGADAS RECIPE - CILANTRO PARSLEY
From cilantroparsley.com
TORTA AHOGADA (MEXICAN "DROWNED" SANDWICH) | SAVEUR
From saveur.com
TORTA AHOGADA | TRADITIONAL SANDWICH FROM GUADALAJARA, MEXICO
From tasteatlas.com
TORTAS AHOGADAS (DROWNED SANDWICHES) + VIDEO - MAMá …
From inmamamaggieskitchen.com
AHOGADA SAUCE FOR MEXICAN DROWNED SANDWICHES
From bitchinfrommelanieskitchen.com
WHAT IS A TORTA? AND HOW TO MAKE A TORTA - FOOD NETWORK
From foodnetwork.com
TORTAS AHOGADAS RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
TORTAS AHOGADAS: TORTAS WITH TOMATO SAUCE - MEXCONNECT
From mexconnect.com
BEST SEDONA RESTAURANTS 2023: MARIPOSA, MEXICAN FOOD, GREAT VIEWS
From azcentral.com
TORTA AHOGADA- MEXICAN DROWNED SANDWICH | THAI CALIENTE
From thaicaliente.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love