Spicy Southwest Beef Torta
La Brea Bakery
2½ pounds boneless beef chuck
pot roast
1 white onion, sliced
ANCHO CHILE MAYONNAISE
½ teaspoon dried ancho chile powder
¾ cup mayonnaise
1 can (about 14 ounces) beef broth
Place pot roast and onion in a large pot. Add beef broth. Bring to a boil, then
reduce the heat, cover tightly and simmer until the beef is fork-tender, about 3
hours. Remove the beef from the cooking liquid and let cool slightly. Strain the
CHIPOTLE DRESSING
6 La Brea Bakery Torta Sandwich Rolls
¾ cup refried beans
2 chipotle peppers in adobo sauce,
;nely chopped
1½ cups ;nely shredded sharp
Cheddar cheese
¼ cup olive oil
1 white onion, thinly sliced
¼ cup fresh lime juice
2 avocados, peeled, seeded and sliced
¼ cup white vinegar
¼ cup chopped fresh cilantro
1 tablespoon minced garlic
cooking liquid and skim o; the fat; set aside. Trim and discard fat from the
beef. Shred the beef with 2 forks. Combine the shredded beef with ½ cup
cooking liquid and keep warm.
Prepare the mayonnaise: In a small bowl, combine both ingredients and blend.
Prepare the dressing: In a small bowl, combine all ingredients and blend.
Spread the bottom half of each sandwich roll with refried beans. Spread the
other half with ancho chile mayonnaise. Spoon about ;⁄; cup of the hot meat
mixture onto each roll and drizzle with chipotle dressing. Add cheese, onion
slices and avocados. Close the sandwich. If desired, serve the remaining cooking
liquid as a dipping sauce. Makes 6 servings.
Tip: The recipe can be prepared using 2 packages ( 17 ounces each) refrigerated fully
cooked pot roast or roast beef au jus. Prepare according to package directions,
then shred the beef and combine with ½ cup gravy or au jus.
