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

Ingredients

• 1.5 lb Skirt Steak (cut into 2‑inch chunks)
• 0.5 Onion (half a medium onion, quartered for broth)
• 4 cloves Garlic (2 cloves for broth, 2 cloves for tomato salsa)
• 12 Arbol Chilies (dried, very spicy; toast briefly)
• 2 tbsp White Vinegar (adds acidity to hot salsa)
• 2 tsp Chicken Bouillon Powder (1 tsp for each salsa)
• 1 tsp Cumin (ground, added to broth)
• 1 tsp Black Pepper (freshly ground, added to broth)
• 1 tsp Salt (for broth, adjust to taste)
• 4 Tomatoes (ripe, roughly chopped for mild salsa)
• 1 tbsp Tomato Soup Powder (adds depth to mild salsa)
• 0.5 cup Tomato Puree (for richer color in mild salsa)
• 3 tbsp Vegetable Oil (for sautéing salsa and beef)
• 1 cup Refried Beans (canned or homemade, warmed)
• 4 Bolillo Rolls (Mexican crusty rolls, split open)
• 0.5 cup Queso Fresco (crumbled, for garnish)
• 1 Avocado (sliced for garnish)
• 0.25 White Onion (thinly sliced for garnish)

Instructions

1. Prepare the Beef Broth

   Place the skirt steak chunks in a large pot, cover with cold water, add half an onion (quartered) and two garlic cloves. Bring to a boil, then skim off any foam that rises to the surface.

   Time: PT15M

2. Simmer the Beef

   Add 1 tsp salt, 1 tsp cumin, and 1 tsp black pepper to the pot. Reduce to a gentle simmer and cook for 2½–3 hours, adding water as needed, until the meat is fork‑tender and shreds easily.

   Time: PT3H

3. Shred the Beef

   Remove the pot from heat, let the meat cool slightly, then shred with two forks into bite‑size pieces. Set aside and reserve the broth for the salsas.

   Time: PT5M

4. Toast Arbol Chilies

   Heat a dry skillet over medium‑high heat. Add the arbol chilies and toast for about 1 minute, shaking the pan, until they darken slightly but do not burn.

   Time: PT2M

5. Soften Chilies in Broth

   Add 1 cup of the reserved beef broth to the toasted chilies. Bring to a boil, then simmer for 5 minutes until the chilies are soft.

   Time: PT6M

6. Blend Hot Salsa

   Transfer the softened chilies and broth to a blender. Add 1 tsp chicken bouillon powder and 2 tbsp white vinegar. Blend until completely smooth, adding extra broth if needed to reach a pourable consistency.

   Time: PT5M

7. Strain Hot Salsa

   Pass the blended hot salsa through a fine mesh sieve into a bowl, using the back of a spoon to push through. Discard seeds and skins.

   Time: PT3M

8. Prepare Mild Tomato Salsa

   In a blender, combine the tomatoes, 2 garlic cloves, 1 tsp chicken bouillon powder, 1 tbsp tomato soup powder, a splash of water, and ½ cup tomato puree. Blend until smooth. Heat 1 tbsp oil in a saucepan over medium heat, pour in the blended mixture, and simmer for 10 minutes, stirring occasionally.

   Time: PT15M

9. Brown the Shredded Beef

   Heat 1 tbsp oil in a skillet over medium‑high heat. Add the shredded beef and sauté for 4–5 minutes, stirring, until the edges are lightly crispy.

   Time: PT5M

10. Assemble the Torta

    Slice each bolillo roll lengthwise without cutting all the way through. Spread a generous layer of refried beans on the inside. Fill with the browned shredded beef. Drizzle the mild tomato salsa inside and over the top, then completely submerge the sandwich in the hot arbol salsa. Garnish with sliced white onion, crumbled queso fresco, and avocado slices.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g