Herdez Drowned Beef Sandwich With Chipotle Sauce Torta Ahogada Recipes

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!

DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)

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.

AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS

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.

TORTA AHOGADA (DROWNED BEEF SANDWICH)

Steps:

• To prepare the sauce: 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!

HERDEZ® DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)

Steps:

• Combine the chipotle cooking sauce with the beef broth and cilantro in a saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook for 10 minutes, stirring occasionally.
• Heat the oil in a skillet over medium-high heat. Cook onions in the hot oil until they begin to soften. Stir in the garlic and cook for another minute. Add the meat with 1/4 cup of the sauce and cook, stirring, for about two minutes until heated through.
• Ladle the sauce into four bowls for dipping. Place the meat mixture on the bottom half of the sandwich bun, garnish with cilantro sprigs and place top half of bun on top. Dip sandwiches in the sauce and enjoy.

DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)

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.

HERDEZ® DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)

Steps:

• Combine the chipotle cooking sauce with the beef broth and cilantro in a saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook for 10 minutes, stirring occasionally.
• Heat the oil in a skillet over medium-high heat. Cook onions in the hot oil until they begin to soften. Stir in the garlic and cook for another minute. Add the meat with 1/4 cup of the sauce and cook, stirring, for about two minutes until heated through.
• Ladle the sauce into four bowls for dipping. Place the meat mixture on the bottom half of the sandwich bun, garnish with cilantro sprigs and place top half of bun on top. Dip sandwiches in the sauce and enjoy.