Torta Ahogada (Drowned Beef Sandwich)

Name: Torta Ahogada (Drowned Beef Sandwich)
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 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

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Torta Ahogada (Drowned Beef Sandwich)

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

619

Total Fat

31

Saturated Fat

7

Carbohydrates

53

Dietary Fiber

9

Sugar

9

Protein

34

Cholesterol

85

Sodium

1843

Total: 23 min
Prep: 12 min
Cook: 11 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

619

Total Fat

31

Saturated Fat

7

Carbohydrates

53

Dietary Fiber

9

Sugar

9

Protein

34

Cholesterol

85

Sodium

1843

Total: 23 min
Prep: 12 min
Cook: 11 min

Ingredients

For the sauce:

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

For the meat filling:

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

Directions

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!