Torta Ahogada de Birria (Drowned Birria Sandwich)
Crusty rolls filled with beans and shredded birria, then drowned in hot chilli broth and topped with pickled onions.
Made with Salsa taquera (roasted chile de arbol salsa) and Birria adobo and consomme and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £5.04 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the beef with the salt, put it in a casserole with 400 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes, until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid into a pan and add the remaining 200 ml of birria broth. Skim off the fat, bring to a boil and keep hot. Stir a few spoonfuls through the beef.
- 3
Warm the refried beans in a pan until steaming hot all the way through.
- 4
Split the rolls lengthways, keeping one side joined. Toast them cut side down in a dry pan for 1 minute. Spread the beans inside, then fill with beef and thinly sliced red onion.
1 min - 5
Put each sandwich in a shallow bowl and ladle over the hot broth until it is properly drowned.
- 6
Serve straight away with your ready made salsa taquera (see the base recipe) for those who like heat, plus lime wedges and coriander. Eat with a knife and fork.
Tips
- Use a roll with a sturdy crust and a soft middle, such as a bolillo. A soft supermarket bap will collapse in the broth.
- Drown the sandwich just before eating, otherwise the bread goes soggy.
- Real torta ahogada uses a sharp chile de arbol sauce. Salsa taquera does the same job here, so add it a little at a time.
- Hold the sandwich with a fork and bite from the top. It is meant to be messy.
Storing and freezing
Keep the beef and broth in the fridge for up to 3 days. Assemble and drown the sandwiches fresh. Reheat the beef and broth until steaming hot all the way through.
Questions
What is a torta ahogada?
It is a sandwich from Guadalajara, Jalisco. A crusty roll is filled with meat and then drowned in a spicy red sauce. Birria is a natural filling because the broth makes the drowning sauce.
Can I make it gluten free?
Use a gluten free crusty roll and check the label on everything else. The birria base is gluten free as written, but the rolls here are ordinary wheat bread.
Which bread should I buy?
Bolillos or birotes are traditional. In the UK, use small crusty white rolls or a baguette cut into lengths. Avoid soft sliced bread.
More made with salsa taquera (roasted chile de arbol salsa)
Tacos de Carnitas (Crisp Pulled Pork Tacos)
DFEFNFTacos al Pastor (Pork and Pineapple Tacos)
GFDFEFElotes Asados con Crema y Chile (Mexican Street Corn on the Cob)
GFNFBirria de Cerdo (Pork Birria with Salsa Taquera)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.