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Steak Torta Ahogada
RecipeBeef Cuts
Steak Torta Ahogada
Mexico’s #1 sandwich is the torta, and in Guadalajara, it’s “drowned” (ahogada) in a tasty tomato-herb sauce. Want to give your steak sandwich a little Latin love? Layer slices of grilled Denver Steak—one of several new beef value cuts—with refried beans and chipotle mayo on a roll. Then just drown and serve.
Yield: 24 servings
Combine marinade ingredients in large nonreactive container. Add steaks; turn to coat. Cover and refrigerate 15 minutes to 2 hours, turning steaks once during marinating.
Pineapple juice1 quart
Reduced-sodium soy sauce2 cups
Worcestershire sauce1/2 cup
Garlic powder2 tablespoons
Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), cut 3/4 inch thick (IMPS/NAMP 1116G)24 each
Tomato-Oregano Broth: 
Wrap annatto seeds and bay leaves in cheesecloth. Place chiles, annatto seeds, bay leaves and remaining ingredients in pot; bring to simmer. Simmer, uncovered, 15 to 20 minutes. Remove from heat; let stand 10 to 15 minutes. Remove and discard annatto seeds and bay leaves.

Purée stock mixture in blender until very smooth. Strain through fine strainer; thin with additional stock, if necessary, for broth consistency. Adjust seasoning with salt.

Yield: 3 quarts
Annatto seeds3 tablespoons
Bay leaves6 each
Dried guajillo chiles, toasted, stemmed and seeded9 each
Dried ancho chiles, toasted, stemmed and seeded6 each
Chicken stock3 quarts
Canned tomatoes1 1/2 quarts
Onions, 1-1/2-inch chunks4 1/2 cups
Cilantro sprigs with stems1 1/2 cups
Sugar1/4 cup
Garlic cloves15 each
Dried Mexican oregano1 tablespoon
Kosher salt1 tablespoon
Chipotle Mayonnaise: 
Whisk together all ingredients. Cover and refrigerate until ready to use.

Yield: 1 cup
Mayonnaise1 cup
Puréed chipotles in adobo2 tablespoons
Sugar1 teaspoon
Ground cumin1/2 teaspoon
Per Order:

Remove 1 steak from marinade. Season with salt, pepper and garlic powder. Grill to medium rare to medium doneness. Carve into 1/4-inch thick slices.

Spread cut sides of 1 roll with butter and grill until golden brown. Spread roll bottom with 2 Tbsp refried beans, 1 Tbsp guacamole and 2 tsp Chipotle Mayonnaise; top with 2 Tbsp lettuce. Add steak slices; garnish with 2 Tbsp salsa. Cover with roll top.

Plate torta with 1/2 cup warm Tomato-Oregano Broth and 1/2 cup tortilla strips. Serve onion, avocado wedges, cilantro sprigs and lime wedges on side.
Kosher salt as needed
Black pepper as needed
Garlic powder as needed
Torta rolls (each about 5 inches long), split24 each
Butter as needed
Refried beans3 cups
Guacamole1 1/2 cups
Pico de gallo salsa3 cups
Shredded iceberg lettuce3 cups
Crispy tortilla strips3 quarts
Thinly sliced red onions as needed
Avocado wedges as needed
Cilantro sprigs as needed
Lime wedges as needed
* Beef Denver steaks are cut from any portion of the serratus ventralis muscle as described within NAMP 116G and made into steaks by slicing across the grain. Denver steaks are also referred to as Beef Chuck Under-Blade Center Cut Steaks.

Nutrition information per serving: 680 calories; 24 g fat(8 g saturated fat; 9 g monounsaturated fat); 77 mg cholesterol; 1671 mg sodium; 79 g carbohydrate; 8.1 g fiber; 38 g protein; 11.7 mg niacin; 0.7 mg vitamin B6; 5.0 mg vitamin B12; 7.5 mg iron; 37.6 mg selenium; 8.4 mg zinc; 119.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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