Torta Ahogada with Pasilla Salsa, photo by Hispanic Kitchen

Torta Ahogada with Pasilla Salsa

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minuetes
Servings: 6 tortas
This popular dish originally from Guadalajara has quickly made its way onto the menus of the hottest restaurants Mexico has to offer.

Originally from Guadalajara, torta ahogada is Mexico’s version of a French Dip sandwich, but with a spicy kick!

They have historically been sold as street food throughout Mexico but have quickly been added to menus at many popular restaurants in larger cities throughout the country. The original recipe calls for pork carnitas, but this version uses chicken.

Ingredients

  • Pasilla Sauce
  • 5 Roma tomatoes
  • 5 pasilla chiles seeded and devained
  • 5 arbol chiles seeded and devained
  • 5 cups water
  • 2 small red onions 1 chopped and 1 cut into strips
  • 3 garlic cloves chopped
  • 2 teaspoons salt
  • 1 1/2 teaspoons Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 2 cups chicken broth
  • Chicken Filling
  • 6 tablespoons olive oil
  • 2 tablespoons flour
  • 5 tablespoons white vinegar
  • 1 bay leaf
  • 2 jalapeño chiles seeded and striped
  • 1 rotisserie chicken
  • 1 teaspoon garlic powder
  • You will also need
  • 1 avocado
  • 6 radishes sliced thin
  • 6 Bolillo or telera bread

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Directions

Pasilla Sauce
  1. In a pot, combine tomatoes, pasilla chiles and chiles de arbol. Add water and bring to a boil. Reduce heat and cook for 20 minutes. Remove from heat and drain liquid.
  2. Transfer tomato mixture to a blender, add chopped onion, sliced garlic, 1 teaspoon salt, 1 1/2 teaspoons oregano, 1 teaspoon cumin, 1/2 teaspoon pepper and 2 cups chicken broth. Blend until smooth and set aside.
  3. In the same pot, add 2 tablespoons of olive oil. Preheat at medium heat for 2 minutes. Add 2 tablespoons of flour and cook for 1 minute. Add tomato mixture from blender and whisk to combine. Add 3 tablespoons of vinegar and bay leaf. Cook at a low simmer for 35 to 40 minutes to reduce and thicken the sauce. Taste for salt.
Filling
  1. In a nonstick pan, preheat 2 tablespoons of olive oil at medium heat for 2 minutes. Add sliced onion and jalapeño and season lightly with salt and pepper. Cook for 5 minutes, add 2 tablespoons vinegar and cook for another 2 minutes. Remove from heat and set aside.
  2. Preheat 2 tablespoons olive oil at medium heat for 5 minutes. Shed the chicken and when the pan is hot, cook it for 5 minutes or until lightly browned. Remove from pan and reserve.
Assemble the Torta
  1. Slice avocado and radishes into thin slices and set aside. Slice the rolls in half and remove some of the excess bread. Add some shredded chicken. Place the avocado slices onto the bottoms of the rolls; 2 tablespoons of sauce and tops of the rolls. Transfer the tortas to individual serving plates and ladle 3/4 cup of sauce over each torta.
  2. Serve right away and enjoy!
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