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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Torta ahogada means drowned sandwich and is a typical dish from the Mexican state of Jalisco, in particular the city of Guadlajara. It is called drowned beacause the sandwich is submerged totally or partially in a sauce made with dried chile peppers. Tortas ahogadas are made with a thick crusty bread called bollilo, which has a soft, slightly salty interior.The crisp bread allows the sandwich to soak without falling apart. Ingredients:
1 lb ground beef or 1 lb pork |
1/2 cup crushed tortilla chips, fine |
1 egg, beaten |
1 1/2 cups salsa, divided |
1/2 cup chopped cilantro |
3 garlic cloves, minced |
1 jalapeno, seeded and chopped fine |
2 teaspoons ground cumin |
2 teaspoons ancho chilies, power divided |
2 tablespoons olive oil |
1 cup chicken broth |
6 crusty rolls |
1 cup shredded queso blanco cheese |
Directions:
1. Preheat oven to 350.
2. In a large bowl combine meat,tortilla chips,egg,1/2 cup salsa,cilantro,garlic,jalapeno,cumin, and 1teaspoon chile power.Mix well together and roll into golf size balls, you should have around 24.
3. In a non-stick skillet over medium heat,warm the oil. Cook the meatballs until brown, turning as needed, 7-10 minutes. Add remaining salsa,chile power and chicken broth. Bring to a low boil, reduce heat to low and simmer rfor15 minutes until sauce thickens and meatballs are cooked thru and tender.
4. Slice the rolls lengthwise and place on a baking sheet.Divide the meatballs evenly among the rolls,reserving the sauce. Top evenly with shredded cheese.Heat sandwiches in oven for 5 minutes until the cheese melts and rolls are lightly toasted.Divide the sauce into 6 bowls;Place a sandwich in each bowl and serve.
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