Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Recipe View Prepare the Chipotle Broth: In a saucepan, combine the chipotle cooking sauce, beef broth, and chopped cilantro. Bring to a boil over medium-high heat. (5 minutes)

Recipe View Simmer the Broth: Reduce heat to medium-low and simmer, stirring occasionally, to allow the flavors to meld. (10 minutes)

Recipe View Sauté the Aromatics: While the broth simmers, heat vegetable oil in a skillet over medium-high heat. Sauté the thinly sliced onion until softened and translucent. (5 minutes)

Recipe View Infuse with Garlic: Stir in the minced garlic and cook until fragrant, being careful not to burn it. (1 minute)

Recipe View Warm the Beef: Add the thinly sliced roast beef to the skillet along with 1/4 cup of the simmering chipotle sauce mixture. Cook, stirring constantly, until the beef is heated through and coated in the sauce. (2 minutes)

Recipe View Assemble the Sandwiches: Ladle the remaining chipotle sauce mixture into 4 bowls for dipping.

Recipe View Fill and Garnish: Spoon the roast beef mixture onto the bottom half of each toasted bolillo roll. Top with a fresh cilantro sprig.

Recipe View Serve Immediately: Place the top half of the roll on each sandwich and serve immediately with the bowls of chipotle sauce for dipping. Enjoy the explosion of flavors!