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It's time for me to post this recipe for Mexican shredded beef tortas.
Cut a pot roast into two inch squares and brown in skillet with a little oil or bacon drippings. After browning place meat in a crock pot or pressure cooker. We like the pressure cooker as it's faster, cheaper, and we think it turns out better. Deglaze the skillet with a splash of red wine and scrape all the crusties loose from the bottom of the pan and add to the cooker. Next add 1 quartered yellow onion, two sliced cloves of fresh garlic and a sliced green bell pepper. Next add 2 tablespoons of "Suppertime" brand, all purpose seasoning blend along with 2 tablespoons of "Smokin Sombrero" brand of taco seasoning, These brands may not be available in your area yet but I'll forgive you if you have to substitute ! Email or P.M. me and I'll tell you where you can get them. Then add enough water to cover the contents of the cooker by 1 inch. In the crock pot cook on high for six hours (or more!) or if you're using the pressure cooker turn burner on high to get it started then when it starts to blow like a steam locomotive turn it down and just let it hissle
(is that a word ?), gently on low for about an hour and a half or until the beef is just about to fall apart. Split the Bolillo or telera roles in half. If you can't get the authentic Mexican style rolls then use hoagie buns or steak rolls. heat the rolls halves on a grill or griddle until slightly toasted, flipping often and pressing lightly with a spatula until they are toasted nice and warm and flattened out to about half the original thickness. Place the toasted roll halves on a plate and spread a small amount of hot refried beans on one half and smooth guacamole on the other half. Next put on the beef, slightly pulling it apart as it goes on the bun, then add the pico de gallo and your favorite hot sauce. We use a little chunky salsa and a few drops of hotter bottle hot sauce. I like yucateco chipotle. A little Mexican oregano entero, coarse Kosher salt, fresh ground black pepper and a little bit of grated cheese like a blend of jack and cheddar and a few sprinkles of cotilla is all it needs. By the time you get it built it may need a boost in the microwave or oven for a few seconds just to get it warmed back up. Use a bib or lean forward to eat it as it may be a little sloppy !
The guacamole is just ripe Haas avocados, a splash of lemon juice, salt, pepper and garlic powder. Smash up untill it's smooth. Don't add tomatoes to the Guacamole as it's already in the pico de gallo and in the chunky jar salsa .
The pico de gallo is just fresh ripe tomato, cilantro, red onion and pickled jalapeno pepper all chopped up together and left to sit for an hour or two before using.
Don't make them too big as it may all end up in your lap !
We just did that and had the tortas the first two days and the third day we didn't have any rolls so we used the rest of the meat in burritos using the same other stuff only putting it all in a tortilla instead. Yum !
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