Suggested Wine Pairing: Ceja Vino de Casa White blend
This is a typical dish from the Mexican state of Jalisco. In English, torta ahogada literally translates to "drowned sandwhich" because the sandwich is submerged in a sauce made of dried chili peppers called chile de árbolo and tomatoes.
Tortas ahogadas are made with Mexican bolillo bread. The texture of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving. This sandwich is typically served with pickled onion rings, avocados and jalapeno chile peppers.
Ingredients (As needed):
- Bolillo Bread
- Grilled chicken
- Chiles en vinagre
- Saracha sauce
- Queso fresco
For the tomato sauce:
- 3 pounds of roma tomatoes, coarsely chopped
- 1 large white onion, coarsely chopped
- 2 cloves of garlic, chopped
- 1 teaspoon of dried oregano
- ½ cup of water
- salt to taste
For the chile de arbol sauce:
- ¼ pound chiles de arbol (found at most supermarkets)
- 1 cup of water
- ½ cup of white vinegar
- salt to taste
Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft. Allow to cool then place in blender and puree. Strain the puree and set aside.
Lightly roast the chiles de arbol on a comal or dry griddle just to the point of fragrance. Do not allow them to char as this results in a bitter flavor. Remove the stem and seeds from the chiles. Place the chiles and remaining chile sauce ingredients in a saucepan, cook until the chiles have softened, remove from heat and allow to cool. Transfer sauce ingredients to a blender, puree and strain. Set aside.
Cut the bolillo in half and place the rolls on a plate. Bathe each side of the bolillo with tomato sauce and then place the chicken on the bottom half of the bolillo. Add the queso fresco, tomato, avocado, onions & jalapeno slivers. Close the the torta and drizzle more tomato and chile de arbol sauce on top.