Shredded beef torta with Mexican marinara
Yields 9 tortas
Torta is, in culinary terms, the Mexican (and Spanish) term for a sandwich. If you're not sure you like Mexican food, the torta you see on a Latin menu is the same meat, cheese and bread you'd find at an American deli.
For the adventurous eater, though, some tortas are a wild mix of Mexican-inspired delicacies served between two thick slices of bread. That was the inspiration for this shredded beef torta. It's spicy, savory and features a Mexican red sauce that's a little like an Italian spaghetti sauce but with South-of-the-border flavors.
- 3 pounds boneless beef roast
- 1 dried chipotle
- 3 dried ancho chilies
- 4 (14 ounce) cans tomato sauce
- 2 cups beef broth
- 6 cloves garlic, minced
- 1 tablespoon pepper
- 2 tablespoons Mexican (or regular) oregano
- 3 loaves French bread
- Put the beef roast in a pot with the chipotle, ancho chilies, two cans of tomato sauce, beef broth and four cloves of garlic. Bring the liquid to a boil over high heat, then cover the pot and reduce the heat to medium-low. Let the beef cook for two hours or until tender.
- When the beef is done, let it cool while you make the Mexican marinara. To do this, pour the other two cans of tomato sauce into a skillet with the other two cloves of garlic, black pepper and Mexican oregano. Bring to a boil over medium-high heat and then set aside.
- Once the marinara is done, the beef should be ready to shred. Use two forks to break the meat apart and then layer on the French bread. Top with the marinara and serve.