Shredded Beef Torta

1. 1
   prep · ~12 min

   Season and sear the beef.

   1.Pat the beef chunks dry with paper towels.

   2.Heat 1 tablespoon of oil in a Dutch oven over medium-high heat.

   3.Sear the beef chunks on all sides until deeply browned, about 3 minutes per side.

   4.Remove beef and set aside.

   TIPDon't crowd the pot — sear in batches if needed. Good browning builds the base flavor.
2. 2
   simmer · ~150 min

   Braise the beef with aromatics.

   1.Reduce heat to medium. Add quartered onion and garlic to the same pot. Cook for 2 minutes until fragrant.

   2.Return beef to the pot. Add bay leaves, cumin seeds, black peppercorns, 750 ml water, chopped tomatoes, chipotle chilis, and 2 pinches of salt.

   3.Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until beef is fork-tender.

   TIPKeep the lid slightly ajar to let the liquid reduce gently. Check water level once or twice and add a splash if it gets too low.
3. 3
   prep · ~10 min

   Shred the beef.

   1.Remove beef chunks from the pot and place in a large bowl.

   2.Strain the braising liquid, discarding solids.

   3.Shred the beef using two forks.

   4.Return shredded beef to the pot. Pour about half the strained braising liquid back in to coat the meat. Keep warm.
4. 4
   simmer · ~90 min

   Cook and mash the beans.

   1.Drain the soaked pinto beans and add to a pot with 500 ml fresh water.

   2.Bring to a boil, then simmer for 60-90 minutes until very soft. Drain, reserving a little cooking water.

   3.Heat 1 tablespoon oil in a skillet over medium heat. Add the cooked beans and 1 pinch of salt.

   4.Mash beans with a potato masher or fork until creamy. Add splashes of reserved bean water to reach desired consistency. Keep warm.

   TIPBeans should be completely soft before mashing — al dente beans won't mash smoothly.
5. 5
   grill · ~3 min

   Toast the bolillo rolls.

   1.Preheat a skillet or comal over medium heat.

   2.Slice each roll in half horizontally.

   3.Place cut-side down on the dry skillet and toast for 1-2 minutes until golden and crisp.

   TIPToasting the cut side creates a barrier that stops the sauce from making the bread soggy.
6. 6
   assemble · ~5 min

   Assemble the tortas.

   1.Spread a generous layer of refried beans on the bottom half of each roll.

   2.Pile on the warm shredded beef.

   3.Top with shredded queso Oaxaca.

   4.Add sliced avocado, sliced tomato, sliced onion, and pickled jalapeños.

   5.Scatter chopped cilantro over the top.

   6.Close with the top half of the roll.

   TIPPress the assembled torta down gently with your hand — it helps everything meld together and makes it easier to eat.
7. 7
   serve

   Serve with lime wedges on the side.

   Slice each torta in half on the diagonal and serve immediately with lime wedges for squeezing.

   TIPA squeeze of lime right before each bite cuts through the richness and lifts the whole torta.

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