Torta Ahogada Sauce
Torta Ahogada Sauce. Bring to a simmer, stirring. It consists of a carnitas sub sandwich smothered in a tomato sauce.
Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes. Ladle the sauce into 4 bowls for dipping. Saute onion, garlic and jalapeno for 5 minutes or until tender.
In A Large Nonstick Skillet, Heat Oil Over Medium Heat.
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Using An Immersion Or Standard Blender, Puree The Sauce Until Smooth, It Should Be Thin.
Rooted in guadalajara, the torta ahogada is made with birote salado, which has a thick crunchy crust and soft interior that is more salty than sweet. Once tender, add chiles and about half a cup of the chile water, a couple splashes of beer, and salt (i like using lawry's seasoned salt or garlic salt) to a blender. Step 1, in a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt.
Add Lemon And The Tasty Chile To The Torta, At Top If Off With A Few Slices Of Onion To Give It An Exquisite Touch.
Drain and blend the tomatoes, onions, and chiles along with the garlic cloves, cumin, mexican oregano, peppercorns, salt, and vegetable broth. Boil the tomato and then blend with water, onion, cloves of garlic, cumin, cloves and salt. Add toasted chiles to water and let soak for at least 20 minutes.
Add The Chipotles And Sauce, Cilantro, Lime Zest, And Salt And Puree Until The Mixture Is Very Smooth.
Slice each bolillo in half, then add a generous amount of carnitas meat. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat. This popular mexican drowned sandwich can be found all around guadalajara, mx.
Season The Salsa In A Little Olive Oil To Deepen The Flavors ( Add Liquid As Needed ).
You can do whatever you like here! Remove the sauce from the heat and add the broth. It is served warm or cold.