Shredded Beef Torta

Instructions

1. 1

   Sear the Beef

   • Pat the beef chuck pieces dry with paper towels. Season generously on all sides with 1 tsp of salt and 0.5 tsp of black pepper.
   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Carefully add the beef to the pot in a single layer, ensuring not to overcrowd. Sear for 4-5 minutes per side, until a deep brown crust forms. Remove the seared beef and set aside.
2. 2

   Build the Flavor Base

   • Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and lightly golden.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the chili powder, cumin, and Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices.
3. 3

   Braise the Beef

   • Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
   • Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, bay leaf, and the remaining 0.5 tsp of salt.
   • Return the seared beef and any accumulated juices to the pot. Bring the mixture to a simmer.
   • Once simmering, reduce the heat to low, cover the pot tightly, and cook for 2.5 to 3 hours, or until the beef is exceptionally tender and shreds easily with a fork.
4. 4

   Shred and Sauce the Beef

   • Carefully transfer the cooked beef to a large bowl or cutting board. Remove and discard the bay leaf from the pot.
   • Using two forks, shred the beef into bite-sized pieces.
   • Return the shredded beef to the pot and stir gently to coat it completely with the rich sauce. Keep warm over low heat.
5. 5

   Toast the Rolls and Assemble

   • Slice the bolillo rolls in half horizontally. Spread the softened butter on the cut sides.
   • Place the rolls, butter-side down, on a hot griddle or in a large skillet over medium heat. Toast for 1-2 minutes until golden brown and crisp.
   • To assemble, spread a generous layer of warm refried beans on the bottom half of each roll and mayonnaise on the top half.
   • Pile a hearty portion of the shredded beef onto the beans. Top with crumbled queso fresco, sliced avocado, tomato, lettuce, and pickled jalapeños.
   • Close the torta, press down gently, and serve immediately.