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Tender, slow-cooked shredded beef piled high on a crusty bolillo roll with creamy refried beans, avocado, and spicy jalapeños. A hearty and authentic Mexican-American sandwich perfect for lunch or dinner.
For 4 servings
Sear the Beef
Build the Flavor Base
Braise the Beef
Tender, slow-cooked shredded beef piled high on a crusty bolillo roll with creamy refried beans, avocado, and spicy jalapeños. A hearty and authentic Mexican-American sandwich perfect for lunch or dinner.
This mexican_american recipe takes 175 minutes to prepare and yields 4 servings. At 1352.49 calories per serving with 63.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Shred and Sauce the Beef
Toast the Rolls and Assemble
This recipe works wonderfully with other slow-cooking meats. Try using pork shoulder for a carnitas-style torta or boneless, skinless chicken thighs for a pollo deshebrado version.
Customize your torta with other classic toppings like pickled red onions, fresh cilantro, sliced radishes, or a squeeze of fresh lime juice for extra brightness.
Substitute mayonnaise with Mexican crema or full-fat sour cream for a tangier, more authentic flavor profile.
Beef chuck roast is an excellent source of high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
Avocado provides a generous amount of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels and providing essential fatty acids.
The beef in this torta is a significant source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Tomatoes and chili peppers contain antioxidants like lycopene and capsaicin. These compounds help protect your cells from damage caused by free radicals.
A single Shredded Beef Torta, as prepared in this recipe, contains approximately 800-950 calories. The exact number can vary based on the size of the roll, the fat content of the beef, and the amount of toppings used.
This torta is a hearty, calorie-dense meal. It provides significant protein from beef and healthy fats from avocado. To make it healthier, you can use a leaner cut of beef, choose a whole wheat roll, and load up on fresh vegetable toppings while being mindful of the amount of mayonnaise and cheese.
Absolutely! For a slow cooker, follow steps 1 and 2, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for steps 1 and 2, then pressure cook on high for 60 minutes, followed by a natural release.
Authentic tortas are typically made with bolillo or telera rolls. Both have a soft interior and a crusty exterior that holds up well to the fillings. If you can't find them, a good quality ciabatta or French roll is a suitable substitute.
To reduce the heat, use only one chipotle pepper and omit the adobo sauce. You can also scrape the seeds out of the pepper before mincing it, as the seeds contain much of the heat. Ensure your chili powder is mild.
Yes, the shredded beef is perfect for making ahead. The flavor actually improves after a day or two in the refrigerator. Store it in an airtight container for up to 4 days and gently reheat on the stovetop or in the microwave before assembling the tortas.
This recipe goes great with these complete meals
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