Torta Ahogada de Bistec with Chile de Árbol Salsa

Torta Ahogada de Bistec with Chile de Árbol Salsa ingredients

• 20-25 peppers, stems removed ( Dried Chile de Árbol
• 5 large, stems and seeds r Dried Guajillo Chiles
• 4 unpeeled Garlic cloves
• 2 medium, husked and rinse Tomatillos
• 0.5 tsp Ground cumin
• 0.5 tsp Dried Mexican oregano
• 2 tbsp Apple cider vinegar
• 1 tsp, or to taste Salt
• 4 cups, plus more for soak Water
• 1.5 lbs, very thinly sliced Thin-cut sirloin or top round steak (bistec)
• 0.5 thinly sliced White onion
• 2 cloves, minced Garlic
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper
• 4 firm, crusty (or telera Bolillo rolls
• 1 cup, warmed Refried beans
• 0.5 cup Pickled red onions
• for serving Lime wedges
• 4 thinly sliced (for garni Radishes

How to make Torta Ahogada de Bistec with Chile de Árbol Salsa

1. **Prepare the Chiles for Salsa**: Remove stems and seeds (if desired, for less heat) from the 20-25 chile de árbol and 5 guajillo chiles. Place them in a heatproof bowl and cover with very hot water. Let them soak for 20-30 minutes until completely softened and pliable. While chiles soak, proceed with the next step.
2. **Roast Aromatics**: Heat a dry skillet or comal over medium heat. Add the 4 unpeeled garlic cloves and 2 husked tomatillos. Roast for 5-7 minutes, turning occasionally, until the garlic is soft and slightly charred, and the tomatillos are softened and blistered. Peel the garlic once cool enough to handle.
3. **Blend the Salsa**: Drain the rehydrated chiles, reserving about 1/2 cup of the soaking water. In a blender, combine the softened chiles, roasted and peeled garlic, roasted tomatillos, 1/2 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, 2 tablespoons apple cider vinegar, 4 cups fresh water, and 1 teaspoon salt. Blend until completely smooth, about 2-3 minutes.
4. **Simmer the Salsa**: Pour the blended salsa through a fine-mesh sieve into a saucepan, pressing down on the solids with a spoon to extract all liquid. Discard any remaining solids. Bring the salsa to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally, allowing it to thicken slightly and flavors to meld. Taste and adjust salt if needed. Keep the salsa warm while you prepare the tortas.
5. **Cook the Bistec**: Heat 2 tablespoons of vegetable oil in a large skillet or comal over medium-high heat. Add the very thinly sliced 1.5 lbs bistec in a single layer, season generously with salt and black pepper, and cook for 1-2 minutes per side until browned and cooked through. Work in batches if necessary to avoid overcrowding the skillet, ensuring the meat browns instead of steams.
6. Once all the steak is cooked, return it to the skillet along with the thinly sliced 1/2 white onion and 2 minced garlic cloves. Sauté for 3-5 minutes until the onion softens and becomes translucent. Mix well with the steak and remove from heat.
7. **Prepare the Bolillos**: Slice the 4 bolillo rolls lengthwise, but not all the way through, to create a hinged pocket. Lightly toast the cut sides on a dry comal or in a toaster oven for 1-2 minutes until slightly crispy. This helps create a barrier to prevent the bread from becoming overly soggy.
8. **Assemble the Tortas**: Spread a generous layer of 1 cup warm refried beans on the bottom half of each toasted bolillo roll. Pile a good amount of the cooked bistec mixture on top of the beans.
9. **Drown the Tortas**: Carefully place each assembled torta into a shallow dish or plate with a slight lip. Ladle a generous amount of the warm chile de árbol salsa over the entire torta, ensuring it is thoroughly "drowned" in the sauce. Alternatively, you can submerge only half of the torta, according to your preference.
10. **Garnish and Serve**: Garnish the drowned tortas immediately with 1/2 cup pickled red onions and thinly sliced radishes. Serve hot with extra lime wedges on the side for a tangy squeeze.

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