One of the first things I ever ordered at my favorite late night college hangout (aka La Tapatia) was a torta. Pechuga de Pollo torta with NO beans. Emphasis on the "NO." I am no fan of beans and even after 20 years of living in Texas, I still cannot stomach them. I also learned that if I omitted the Pechuga part of the order, I would get a not as delicious shredded chicken instead of a chicken breast. I love making bolillos and having tortas at home. I usually have chicken or pulled pork, but I was in the mood for a shredded beef torta. And Kroger had roasts on sale for under $2 a pound. And the shredded beef torta was born. And it is delicious. Messy, but delicious.
Makes 6 tortas
1 recipe southwest shredded beef
6 Bolillos from this recipe or purchased
12 leaves of green lettuce
2 avocados, sliced
2 Roma tomatoes, sliced
1 recipe best ever queso or queso of your choosing
Prepare the southwest shredded beef in the crockpot. Slice the bolillos lengthwise and then cross wise. Lay a lettuce leaf on the bottom of each bottom half of the bolillo. Top each with avocado and tomato slices, then add a generous helping of the shredded beef. Top the beef with a spoonful of queso. Serve.
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