Torta Ahogada

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.

Recipe by Jason Wyrick on April 3, 2017

Prep time: PT25M

Total time: PT25M

Rating

4.41 stars (5 reviews)

Keywords

torta ahogada, vegan torta

Ingredients

2 Bolillo rolls or 6-inch long baguettes (split in half about 3/4 of the way)
1 cup Refried beans, using black beans (or store-bought refried black beans)
1 Ripe Hass avocado, pitted, peeled (and cut into 1/4-inch thick slices)
30 Chiles de árbol, stemmed, seeded (and rehydrated)
3 Cloves of garlic
3/4 cup White vinegar (white balsamic works best)
1 cup Water
1 tsp. Dried Mexican oregano
1/2 tsp. Ground cumin
1/2 tsp. Freshly ground black pepper
1/8 tsp. Ground cloves
1 tsp. Salt
2 Radishes, thinly sliced
8 to 12 White pickled onions, separated into rings, (or raw white onion rings (see note))
Lime wedges

Cuisine

Mexican

Steps

Tortas
- Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls. 
Sauce:
- In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

Nutitrion

Serving Size: 1 serving
Calories: 807 kcal
Carbohydrates: 139 g
Protein: 20 g
Fat: 20 g
Saturated Fat: 4 g
Sodium: 835 mg
Sugar: 38 g
Unsaturated Fat: 15 g

Reviews

MK on 2022-06-28 (4 stars):
Mushrooms! Never thought about that. I often combine Indian and Mexican food (love both), including when making tortas. I've never actually measured anything out, but it contains the following: - A french baguette ideally (absorbs the sauce without becoming soggy as quickly) - Chickpeas and black beans in tikki masala (often just make it myself to avoid the cream and butter) or similar curry sauce. Sometimes I'll add peppers, onions, corn, or other beans to this. (Mushrooms would be a great addition!) - Spanish rice with a bit of lime, mango, and chipotle pepper added - Fresh avocados, cilantro, onions, mangos, and jalapenos. - Topped with salsa or any sauce of your choice that's fitting. I often add pickled jalapenos, carrots, and onions. I often make extra of the beans, rice, and buy extra produce and eat the leftovers with na'an or corn tortillas the following day.
Emma on 2021-10-31 (4 stars):
Really tasty overall! In addition to refried black beans, avocado, and pickled onions, I also put some carnitas-inspired jackfruit and cilantro into the sandwich. For the salsa, I omitted the water and added a 14.5 oz can of fire roasted tomatoes, and the spiciness with that modification was great for me. I did find the salsa to be too acidic for my liking, but not so acidic that I didn't finish every bite of the sandwich :) that said I'll start much smaller with the vinegar next time I make this!