Torta Ahogada

By Jocelyn Ramirez

Updated September 9, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Rating
3(377)
Comments
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Torta ahogada, which translates to drowned sandwich, is a staple across Guadalajara, Mexico. Birote salado is the bread typically used for this stuffed, smothered sandwich, partly because its salty sourdough flavor complements the fillings, but mostly because its crunchy exterior stands up well to ladles of hot salsa. If you’re not able to get your hands on birote salado, you can substitute bolillo or a French baguette. The options for fillings are endless, and this version with creamy puréed pinto beans is ideal for a meatless meal. If you happen to have mushrooms, you can sauté them and add them to this torta for an extra-filling dish.

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Ingredients

Yield:4 servings

FOR THE SALSA

  • 6 guajillo chiles, stemmed, seeded and rinsed

  • 6 chiles de árbol, stemmed, seeded and rinsed

  • 1 small white onion, halved

  • 3 garlic cloves, peeled

  • 1 pound beefsteak tomatoes, halved

  • Kosher salt

  • 1 tablespoon apple cider vinegar

FOR THE ONION

  • 1 medium red onion, sliced into ¼-inch rings

  • 3 tablespoons fresh lemon juice

  • ⅛ teaspoon red-pepper flakes

  • Kosher salt 

FOR THE TORTAS

  • 3 cups cooked strained pinto beans, from 2 (15-ounce) cans or homemade

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon ground cumin

  • Kosher salt 

  • 4 birote salado, bolillos or 6-inch pieces French baguette, split in half horizontally

  • 8 cilantro sprigs, for serving

  • 1 lemon, cut into wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

265 grams carbs; 1401 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 33 grams fiber; 1841 milligrams sodium; 67 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the salsa: Combine the chiles, onion, garlic and tomatoes with 1 cup water and a generous pinch of salt in a medium saucepan. Set over medium-low heat and simmer until the chiles are rehydrated and the other ingredients have softened, 15 to 20 minutes.

  2. Step 2

    Transfer to a blender or food processor along with the apple cider vinegar (reserve the saucepan) and blend until completely smooth. Return salsa to the saucepan and simmer over medium-low heat for 15 minutes to marry all the flavors. Taste for salt and adjust as needed.

  3. Step 3

    Meanwhile, prepare the onion: Toss the onion with the lemon juice, red-pepper flakes and a pinch of salt in a bowl. Let stand for at least 15 minutes.

  4. Step 4

    Meanwhile, make the tortas: Combine the beans, red-pepper flakes, cumin, 1 cup water and a pinch of salt in a medium saucepan. Bring to a simmer over medium-low heat and cook until heated through, 10 to 15 minutes. Once hot, carefully pour the mixture into the same blender or food processor used for the salsa (no need to wash in between uses) and blend until smooth.

  5. Step 5

    Heat a broiler to medium with a rack placed 6 inches from the heat source. To warm and crisp the bread, place the bread halves on a baking sheet cut sides down and broil until warmed through and slightly crusty on the outside, 2 to 3 minutes. Assemble the dish by spreading a thick layer of salsa on each of 4 serving dishes. Place the bottom pieces of bread on the salsa cut sides up and divide the beans, onion and bread tops among them. Ladle the remaining salsa over the sandwiches until they’re completely soaked. Garnish with cilantro sprigs and lemon wedges, and serve.

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Ratings

3 out of 5
377 user ratings
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Comments

Reuel

Lightly char the salsa ingredients before going into the liquid. I know it's another step, but, you'll get a much better tasting salsa.

Emma H.

The components of this recipe were really good (I used dried Rio Zapes in place of the canned beans)and the sauce had a really good flavor, but I think I cooked down the sauce too much, so it didn't soften the torta in the way I think it is supposed to. My advice would be to watch the sauce and possibly add a little more water after you blend it so that it is thin enough to truly "drown" the torta.

Annabella

I like the versions I've had at our Mexican restaurants here in Pilsen in Chicago. The sandwich must have delicious pork and the end is submerged in a spicy broth. Thus the "drowned." If you follow this recipe you won't get the full effect. With all due respect to the vegetarians...:)

Karen

What about the meat ?

Catalina

A resident of Guadalajara, Mexico, would not recognize this torta. It is always filled with pork.

SherryK

I can see this on a flour tortilla, too!!

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