Shredded Beef Torta with Pepper Jack and Guacamole.
We love tortas. This version uses heaps of slow-cooked Mexican shredded beef, black bean spread, pickled red onions, chunky guacamole, lettuce, pepper jack and garlic aioli on a toasted bun. We make our own black beans, but you can certainly use a canned version.
Mexican Shredded Beef Tortas Recipe (makes 2)
2 cups Mexican shredded beef
Pickled red onions
Refried Black Beans
2 slices pepper jack cheese
Torta Buns (portuguese buns work)
Chipolti garlic aioli (recipe below)
1 poblano pepper, roasted, peeled, and diced
chipolti lime aioli
Combine 1 cup mayo, 2 minced garlic cloves, juice of half a lime, and 1 minced chipolte pepper in adobo (canned), in a bowl. Set aside
Preheat broiler in your oven. Broil poblano for 4 minutes per side. Remove from oven and cover with a wet towel. Let sit for 10 minutes. Remove from towel and peel off toasted skin and remove seeds. Dice pepper. Cover a baking pan with aluminum foil. Broil beef for 8 minutes until the top of the beef is browned and slightly crispy. Remove from oven. Butter and toast sandwich buns. Place slice of pepper jack on warmed on toasted bun. Heat black beans in pan .
Layer ingredients on buns.