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Mexican Torta Ahogada | Juicy Street Food Sandwich
(0)
175 min
Under an hour
Gurkerl Küche
Hol dir den legendären Streetfood-Klassiker aus Guadalajara nach Hause: Knusprig im Backrohr geröstete Semmeln, bestrichen mit sämigen schwarzen Bohnen, gefüllt mit saftig geschmortem Rindfleisch und getränkt in aromatischer Tomaten-Chili-Sauce. Eingelegte rote Zwiebeln und frischer Koriander sorgen für den perfekten Frischekick!
Ingredients
Preparation method
Braise & shred the meat
Preheat the oven to 160 °C top/bottom heat. Season the stewing beef with a little salt and pepper. Heat 1 tbsp sunflower oil in an ovenproof roasting pan and sear the meat thoroughly on all sides, then remove briefly.
Roughly chop the yellow onions and garlic and sauté briefly in the roasting pan. Add canned tomatoes, chilli peppers, cumin, and dried oregano, pour in the beef stock, and bring to a brief boil.
Return the beef to the liquid, cover the roasting pan, and braise in the preheated oven for about 2 to 2.5 hours until the meat is fork-tender. Then lift the meat out and shred until juicy using two forks.
Chef's tip
For the perfect crunch, crusty rolls or ciabatta are particularly well suited, as they hold up against the spicy sauce and stay wonderfully crispy on the outside.
If you prefer it milder, you can remove the seeds from the chilli peppers before pureeing the salsa or only use half a pepper.
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