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5 from 1 vote

Torta Ahogada (Drowned Beef Sandwich)

Cook Time20 minutes
Total Time20 minutes
Course: Sandwich
Servings: 4 servings
Author: Barbara Schieving

Ingredients

  • 1 10 oz can chopped tomatoes with green chiles Rotel
  • 1 15 oz. can tomato sauce
  • 2 tablespoons chopped chipotle chiles in adobo sauce
  • 1 tablespoon vegetable oil
  • 1 cup thinly slice onion I diced mine
  • 1 teaspoon jalapeno seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • 4 Bolillo rolls or crusty rolls split and toasted (I forgot to toast the rolls)
  • 1 lb. deli roast beef cut into strips (I warmed the beef)
  • 1 cup refried beans warmed, optional (I omitted)
  • 2 avocados thinly sliced

Instructions

  • In a medium saucepan over medium heat, combine tomatoes, tomato sauce and chipotles. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, for 15 minutes.
  • In a large nonstick skillet, heat oil over medium heat. Saute onion, garlic and jalapeno for 5 minutes or until tender. Add onion mixture to tomato sauce mixture, stirring well, and simmer for 5 minutes. Stir in cilantro.
  • Place rolls on a work surface. Arrange roast beef equally on bottom halves of rolls. Top with beans, if using, tomato sauce and avocado slices. Cover with top halves of rolls. Serve immediately.

Notes

slightly adapted from 400 Best Sandwich Recipes