Torta Ahogada Drowned Beef Sandwich
Transport your taste buds to the heart of Jalisco, Mexico, with this mouthwatering Torta Ahogada, or “Drowned Beef Sandwich.” This regional specialty features crusty bolillo rolls stuffed with tender, juicy shredded beef and drenched in a bold, savory, and spicy tomato-chile sauce made from guajillo and arbol chilies. The sauce is simmered to perfection with garlic, onions, and a touch of vinegar for a zesty depth of flavor. Each sandwich is “drowned” in the vibrant sauce, ensuring every bite is packed with authentic Mexican flair. Perfect for spice lovers, it can be customized with extra heat or garnished with chopped onions, lime, and pickled jalapeños for added zest. With just 20 minutes of prep and irresistible, saucy results, this dish is a must-try for fans of traditional Mexican street food.
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Recipe Information
Ingredients
- 4 pieces Bolillo rolls (or crusty sandwich rolls)
- 2 cups Cooked shredded beef
- 6 medium Tomatoes
- 4 pieces Dried guajillo chilies
- 2 pieces Dried arbol chilies (optional, for extra heat)
- 3 pieces Garlic cloves
- 1 medium White onion
- 2 tablespoons White vinegar
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
Instructions
Prepare the sauce: Remove the stems and seeds from the guajillo and arbol chilies. Soak them in hot water for 15 minutes to soften.
While the chilies soak, bring a pot of water to boil. Score the skin of the tomatoes with a small 'x' and blanch them in the boiling water for 1-2 minutes. Transfer the tomatoes to an ice bath, then peel off the skins.
In a blender, combine peeled tomatoes, softened chilies, garlic cloves, half the onion (chopped), white vinegar, salt, and pepper. Blend until smooth.
In a large saucepan, heat the vegetable oil over medium heat. Add the blended sauce and simmer for 15-20 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if needed.
While the sauce simmers, slice the bolillo rolls in half horizontally and scoop out a bit of the bread from the center to make room for the filling.
Fill the bottom half of each roll with shredded beef.
Once the sauce is done, ladle it generously over the sandwiches, fully covering the beef and bread for an authentic 'drowned' effect.
Serve immediately with finely chopped onion on top for garnish. Optionally, add lime wedges or pickled jalapeños on the side.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 31.6 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
