Meatball Torta Ahogada

Timothy J Higgins Eva's Note:

Torta ahogada means drowned sandwich and is a typical dish from the Mexican state of Jalisco, in particular the city of Guadlajara. It is called drowned beacause the sandwich is submerged totally or partially in a sauce made with dried chile peppers. Tortas ahogadas are made with a thick crusty bread called bollilo, which has a soft, slightly salty interior.The crisp bread allows the sandwich to soak without falling apart.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 lb ground beef or 1 lb pork
• ½ cup crushed tortilla chips , fine
• 1 egg , beaten
• 1 ½ cups salsa , divided
• ½ cup chopped cilantro
• 3 garlic cloves , minced
• 1 jalapeno , seeded and chopped fine
• 2 teaspoons ground cumin
• 2 teaspoons ancho chilies , power divided
• 2 tablespoons olive oil
• 1 cup chicken broth
• 6 crusty rolls
• 1 cup shredded queso blanco cheese

Directions:

1. Preheat oven to 350.
2. In a large bowl combine meat,tortilla chips,egg,1/2 cup salsa,cilantro,garlic,jalapeno,cumin, and 1teaspoon chile power.Mix well together and roll into golf size balls, you should have around 24.
3. In a non-stick skillet over medium heat,warm the oil. Cook the meatballs until brown, turning as needed, 7-10 minutes. Add remaining salsa,chile power and chicken broth. Bring to a low boil, reduce heat to low and simmer rfor15 minutes until sauce thickens and meatballs are cooked thru and tender.
4. Slice the rolls lengthwise and place on a baking sheet.Divide the meatballs evenly among the rolls,reserving the sauce. Top evenly with shredded cheese.Heat sandwiches in oven for 5 minutes until the cheese melts and rolls are lightly toasted.Divide the sauce into 6 bowls;Place a sandwich in each bowl and serve.