Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

World Cuisine Latin American Mexican

Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls - a variation on a traditional Mexican 'drowned sandwich' -make a hearty lunch or quick dinner.

Servings per recipe: 4
Calories per serving: 569
Preparation time: 15m
Total cooking time: 35m


  • 12 ounces chipotle cooking sauce (such a KnorrĀ®)
  • 1 (14 ounce) can reduced-sodium beef broth
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 pound thinly sliced deli roast beef
  • 4 bolillo rolls, halved and lightly toasted
  • 4 sprigs fresh cilantro, or to taste (optional)


  • 1   Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  • 2   Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
  • 3   Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

Nutrion facts:

Total Fat 14.8g 23%
    Saturated Fat 3.0g  
Cholesterol 56mg 19%
Sodium 2009mg 80%
Potassium 632mg 18%
Total Carbohydrates 71.1g 23%
Dietary Fiber 2.8g 11%
Protein 37.1g 74%
Sugars 6g  
Vitamin A 378IU  
Vitamin C 4mg  
Calcium 39mg  
Iron 6mg  
Thiamin 0mg  
Niacin 8mg  
Vitamin B6 0mg  
Magnesium 51mg  
Folate 52mcg