Takes 4hr+; Feeds 6
Ingredients for Shredded Beef Torta & Salsa
- 3lbs chuck or pot roast beef
- 3-4 cloves garlic, whole
- 3/4 white onion, sliced
- 4-5 cups chicken or beef stock, preferably homemade
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried tarragon
- 1/2 ts red pepper flakes (optional)
- 6 bolillo rolls
- 2 handfuls sweet tomatoes
- 3 cloves roasted garlic
- 3 tbsp cilantro or 1.5 cilantro and 1.5 parsley
- 1/3 white onion
- Salt, olive oil, butter
- For serving – goat cheese, baby arugula, Mexican crema
Ingredients for Fried Jalapeños
- 2 large jalapeños, sliced
- 12oz light beer (lager, wheat or even gluten free)
- 3/4 cup rice flour
- 3 tbsp corn starch
- 1 tbsp garlic powder
- 2 tsp paprika
- 1 tsp celery salt
- 2 tsp fine sea salt
- Canola or neutral oil for frying
Method
Make your salsa by blending tomatoes, roasted garlic, 1/3 white onion, cilantro/parsely and salt. Taste, refrigerate.
Preheat oven to 275F convection.
Liberally salt all sides of the roast after trimming and twine or excess fat off.
Lay the garlic, onion in a large casserole dish and then the salted meat on top. Season the top with the herbs, a good drizzle (about 2 tbsp EVOO) and the red pepper flakes (if using). Cover tightly with foil and bake for 3-3.5 hrs, flipping meat over at each hour mark.
At this point the meat should easily shred apart. Shred it. Strain the drippings. Pop it back in the casserole dish and cover with 1.5 cups of the strained drippings. Put it back in the oven for another 30 min – 1 hr. Make sure to save the rest of the drippings – this makes incredible au jus.
While the meat is cooking, make the fried jalapeños by mixing rice flour, corn starch, garlic powder, paprika, celery salt and salt together. Slowly whisk in beer until you have the consistency of a thin pancake batter.
Bring canola oil to 350F. Dredge jalapeño slices and let the excess drip off. Fry for 2-3 minutes until golden. Remove and dry on paper towel lined plate. Don’t worry – these will stay crispy for hours.
When you are getting ready to eat – heat a large frying pan to medium high. Dip each inner side of the bolillo rolls in the salsa. Add butter to the pan and fry these each for 1 minute.
To assemble tortas; spread with goat cheese, shredded meat, crema, extra salsa, arugula and jalapeños. Serve with au jus.
Mexican your kryptonite too? Here you go…
- Chicken Tortilla Soup
- Double Poblano Enchiladas
- Enchilada Lasagna
- Steak Tacos with Raspberry Salsa
- Blonde Chili Poblano Blanco with Crispy Hominy
