Spicy Drowned Tortas Recipe (Tortas Ahogadas) - Bee's Cooking

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is more budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher and healthier, while canned tomatoes are often cheaper.

Cut skirt steak into big chunks and place in a pot.

Cover the steak with water and add half an onion and two cloves of garlic.

Bring to a boil, skimming off any foam that rises to improve the broth.

Cook the beef for about 2.5 to 3 hours, adding water as necessary.

After one hour, add salt and continue cooking until the meat is tender enough to shred.

Let the meat cool, then shred it and set aside.

Toast arbol chilies in a hot, dry pan for about 1 minute until they slightly change color.

Add 1 cup of beef broth to the toasted chilies and boil for about 5 minutes until soft.

Transfer the chilies and broth to a blender, add chicken bouillon powder, white vinegar, and blend until smooth, adding more broth if necessary.

Pass the salsa through a fine sieve to remove seeds and skin.

For the mild tomato salsa, blend tomatoes, two cloves of garlic, chicken bouillon powder, tomato soup powder, and water until smooth.

Heat oil in a pan and add the tomato salsa, letting it simmer for about 10 minutes, then set aside.

In a hot pan with oil, brown the shredded beef for about 4 to 5 minutes until crispy on the edges.

Assemble the tortas by spreading refried beans inside the bolillo rolls, filling with shredded beef, and pouring mild salsa inside and on top.

Completely cover the tortas with hot salsa, traditionally served submerged in it, and garnish with onion, cheese, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens