Shrimp Torta Ahogada
A mouthwatering Lent recipe that is packed with flavor, this shrimp torta ahogada is about to become your favorite dish ever. Stuffed with shrimp and avocado and dunked in a flavorful tomato sauce spiced to perfection, this torta ahogada is served with a spicy salsa for an outrageously good meal no one can resist.
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Ingredients
4
Portions
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Preparation
30 mins
20 mins
Easy
  • For the mild tomato sauce: In a pot, bring water to a boil. Add tomatoes and cook for 8 minutes. Remove from heat and cool slightly.
  • Transfer tomatoes to a blender. Add onion, garlic, tomato purée, allspice berries, cumin, and marjoram. Blend until smooth. Pour mild tomato sauce into a pot, add water, season with salt, and cook over low heat for 8 minutes. Keep warm until ready to use.
  • For the árbol chile salsa: In a pot with boiling water, cook chiles for 3 minutes. Drain and set one cup of the chile cooking water aside.
  • In a blender, combine cooked chiles, garlic, peppercorns, cloves, sesame seeds, marjoram, white vinegar, a cup of chile cooking water, and salt. Blend until smooth, strain, and set aside.
  • For assembling the shrimp torta ahogada: Cut birote rolls in half without cutting all the way through. Spread with mayonnaise, add avocado, and stuff with cooked shrimp.
  • Place shrimp torta ahogada on a soup plate. Spoon mild tomato sauce over and garnish with pickled red onions. Serve shrimp torta ahogada with chile de árbol salsa on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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