Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada) Best Dishes

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Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

"Served with a spicy pork broth for dipping, those roast red meat sandwiches on crusty rolls - a variation on a traditional Mexican 'drowned sandwich' -make a hearty lunch or brief dinner."

Ingredients :

12 oz chipotle cooking sauce (this type of Knorr®)
1 (14 ounce) can reduced-sodium pork broth
1/four cup chopped clean cilantro (non-obligatory)
2 tablespoons vegetable oil
1 onion, thinly sliced
three cloves garlic, minced
1 pound thinly sliced deli roast beef
four bolillo rolls, halved and lightly toasted
four sprigs sparkling cilantro, or to taste (elective)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Combine chipotle cooking sauce, pork broth, and 1/four cup chopped cilantro in a saucepan; bring to a boil. Reduce warmness to medium-low and simmer, stirring every now and then, for 10 minutes.
Heat oil in a skillet over medium-excessive warmth; saute onion until softened, about five minutes. Stir garlic into onion and prepare dinner for 1 minute. Add roast beef and 1/four cup chipotle sauce combination and prepare dinner, stirring continuously, till heated thru, about 2 minutes.
Ladle final chipotle sauce aggregate into four bowls for dipping. Spoon roast pork aggregate onto the bottom half of of each bun, pinnacle with a cilantro sprig, and location the pinnacle on every bun. Dip sandwiches into sauce.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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