Drowned Beef Sandwiches

Sandwiches are a perfect solution to dinner on a hot humid August night. This particular version is a cross between a French (Beef) Dip, barbecue beef sandwich and a Philly cheesesteak. Also known as a torta ahogada, according to wiki, it "is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara." What it proves is that there's a lot more to Mexican food than just tacos, burritos and Taco Bell. 

From the effervescent Ingrid Hoffman of Foodnetwork fame, this version's backbone is a sauce made from Rotel tomatoes along with tomato sauce, cilantro and spicy chipotle chiles in adobo. Added to deli beef slices along with onion, garlic and jalapenos and garnished with mashed avocado on a toasted panini roll, every mouthful is a spicy solute to that vast country of culinary treasures south of the border.

We had our sandwiches with some oven fries and cool fresh watermelon balls. It was really delicious and we'd do it all again in a heartbeat.

Drowned Beef Sandwich (adapted from Ingrid Hoffman, Foodnetwork.com)

Dipping Sauce:

1 10 ounce can Rotel tomatoes with diced green chiles

1 14 ounce can tomato sauce

1/4 cup cilantro, chopped

3 chipotle chiles in adobo, seeded and chopped

2 teaspoons adobo sauce

1 lime, juiced

1 10 ounce can beef consommé, undiluted

Salt and pepper to taste

Combine Rotel tomatoes, tomato sauce, cilantro, chipotles, adobo and lime juice in a large saucepan. Heat to boiling, then lower heat to a strong simmer and cook until sauce has reduced and thickened (about 15 minutes). Remove from heat and add consommé. Using an immersion blender, carefully puree until sauce is smooth. Taste for seasoning and add salt and pepper as required. Be careful with the salt because the consommé is quite intense. Set aside to keep warm.

Meat:

2 tablespoons vegetable oil

1 large onion, thinly sliced

4 cloves garlic, minced

2 jalapenos, minced (leave in seeds and veins if you want extra heat)

1 cup dipping sauce above

1 pound deli sliced roast beef

1 avocado, pitted, peeled and mashed

Grated mozzarella or jack cheese (optional)

4 soft rolls, halved, buttered and grilled until toasted

Heat oil in a large sauté pan over medium high heat. When shimmering add onion and cook until onion softens. Add garlic and jalapenos and sauté, stirring often, until onion begins to turn golden brown. Add dipping sauce and sliced roast beef, tossing lightly to incorporate sauce into the beef. Heat through. To assemble sandwiches, butter one half of toasted roll with avocado. Add grated cheese to the other half of the roll and top with beef, onion mixture. Serve sandwich with dipping sauce on the side. Makes 4 large sandwiches. Download Drowned Beef Sandwich

A year ago - Rosti Potatoes

Two years ago - Pasta with Roasted Cauliflower

 

Comments

[Mary from Apron Strings & Wedding Rings]

Oh my! Think I'll pass on the wine and have a Corona with 2 limes punched in the bottle instead! Flavors must be WONDERFUL June! - Hugs, Mary L.

[June]

These are GOOD, particularly since I left the seeds and ribs in the jalapenos for extra kick. LOL

[Lorraine]

Wild antics babe, wild! Smearing the avocado on one of the slices of bread is inspired, and who doesn't love a beef sandwich with mexican flavors?

[June]

Lorraine - the avocado smear is a lot easier to eat than slices. I'll be doing that again too - maybe in a chicken burger. The only thing missing in the sandwich was pickled jalapeno, but I'll do that next time. LOL

[pam]

This sounds so good!!

[June]

Thanks Pam. It's a great quick weeknight feast.