August 1, 2011
From: La Brea Bakery, Van Nuys, CA. Yield: 6 sandwiches.
1-2 Tbsp. vegetable oil
2½ lb. beef flank steaks, cut into 2" pieces
1 white onion, sliced
1 carrot chopped
1 poblano chili, seeded, diced (or 1 can, 4.5 oz., chopped green chilies
3 cloves garlic, coarsely chopped
1 can (about 14 oz.) beef broth
¾ cup refried beans
6 La Brea Bakery Telera Rolls, split
as needed, ancho chile mayonnaise (recipe follows)
as needed, chipotle dressing (recipe follows)
6 slices sharp Cheddar cheese
1 white onion, thinly sliced
2 avocados, peeled, seeded, sliced
For ancho chile mayonnaise: Combine ¾ cup mayonnaise and ½ tsp. ancho chile powder in small bowl. Makes ¾ cup.
For chipotle dressing: Combine 2 finely chopped canned chipotle peppers in adobo sauce, ¼ cup olive oil, ¼ cup fresh lime juice, ¼ cup white vinegar, ¼ cup chopped cilantro and 1 Tbsp. minced garlic in small bowl. Makes about 1 cup.
For Torta: Heat oil in large pot over medium heat. Brown beef; remove. Add onion, carrot, chili and garlic. Cook until almost tender. Stir in beef broth. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer until beef is fork-tender, about 1½ hours.
Remove beef from cooking liquid; cool slightly. Shred beef with 2 forks. Combine shredded beef with ½ cup cooking liquid.
Spread bottom half of each roll with refried beans and the other half with ancho chili mayonnaise. Spoon ⅔ cup hot meat mixture on each bottom, drizzle with chipotle dressing, cheese, onion slices, and avocados. If desired, serve cooking liquid as dipping sauce. Makes 6 sandwiches.
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