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
| Marinade: | |
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 juice | 1 quart | | Reduced-sodium soy sauce | 2 cups | | Worcestershire sauce | 1/2 cup | | Garlic powder | 2 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 seeds | 3 tablespoons | | Bay leaves | 6 each | | Dried guajillo chiles, toasted, stemmed and seeded | 9 each | | Dried ancho chiles, toasted, stemmed and seeded | 6 each | | Chicken stock | 3 quarts | | Canned tomatoes | 1 1/2 quarts | | Onions, 1-1/2-inch chunks | 4 1/2 cups | | Cilantro sprigs with stems | 1 1/2 cups | | Sugar | 1/4 cup | | Garlic cloves | 15 each | | Dried Mexican oregano | 1 tablespoon | | Kosher salt | 1 tablespoon | | Chipotle Mayonnaise: | |
Whisk together all ingredients. Cover and refrigerate until ready to use.
Yield: 1 cup | | Mayonnaise | 1 cup | | Puréed chipotles in adobo | 2 tablespoons | | Sugar | 1 teaspoon | | Ground cumin | 1/2 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), split | 24 each | | Butter | as needed | | Refried beans | 3 cups | | Guacamole | 1 1/2 cups | | Pico de gallo salsa | 3 cups | | Shredded iceberg lettuce | 3 cups | | Crispy tortilla strips | 3 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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