{"id":6066,"date":"2024-12-02T11:53:03","date_gmt":"2024-12-02T11:53:03","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6066"},"modified":"2024-12-02T11:53:03","modified_gmt":"2024-12-02T11:53:03","slug":"mexican-barbacoa-tortas-con-aguacate","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6066","title":{"rendered":"Mexican Barbacoa Tortas con Aguacate"},"content":{"rendered":"

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Ingredients:<\/h1>\n

For the Barbacoa:<\/strong><\/p>\n

2 lbs beef chuck roast (or lamb\/goat, if traditional)<\/p>\n

2 dried guajillo chiles (seeded and soaked)<\/p>\n

1 dried ancho chile (seeded and soaked)<\/p>\n

4 garlic cloves<\/p>\n

1 white onion (quartered)<\/p>\n

1\/4 cup apple cider vinegar<\/p>\n

1\/2 teaspoon ground cumin<\/p>\n

1 teaspoon dried oregano<\/p>\n

1 teaspoon smoked paprika<\/p>\n

2 bay leaves<\/p>\n

Salt and pepper to taste<\/p>\n

2 cups beef broth or water<\/p>\n

For the Torta Assembly:<\/strong><\/p>\n

4 bolillo rolls or telera bread (toasted)<\/p>\n

2 ripe avocados (sliced)<\/p>\n

1\/2 cup refried beans (optional)<\/p>\n

Pickled jalape\u00f1os (optional)<\/p>\n

Chopped cilantro and diced onion (for garnish)<\/p>\n

Hot sauce or salsa (optional)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

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Instructions:<\/h1>\n

Prepare the Barbacoa:<\/strong><\/p>\n

Blend the soaked guajillo and ancho chiles with garlic, onion, vinegar, cumin, oregano, smoked paprika, and beef broth. Blend until smooth.<\/p>\n

Season the beef chuck roast with salt and pepper, then sear it in a large skillet until browned on all sides.<\/p>\n

Place the beef, blended sauce, and bay leaves in a slow cooker or pressure cooker. Cook until the meat is tender and easy to shred:<\/p>\n

Slow cooker: 6\u20138 hours on low.<\/p>\n

Pressure cooker: 60 minutes on high pressure.<\/p>\n

Once cooked, shred the meat using two forks and mix it back into the sauce.<\/p>\n

Prepare the Tortas:<\/strong><\/p>\n

Toast the bolillo or telera rolls until slightly crispy.<\/p>\n

Optionally spread a layer of refried beans on the bottom half of the roll.<\/p>\n

Add a generous portion of shredded barbacoa on top.<\/p>\n

Add Toppings:<\/strong><\/p>\n

Layer with slices of avocado.<\/p>\n

Garnish with chopped cilantro, diced onion, and pickled jalape\u00f1os, if desired.<\/p>\n

Serve:<\/strong><\/p>\n

Top the torta with the other half of the bread.<\/p>\n

Serve with your favorite salsa or hot sauce on the side.<\/p>\n

These Barbacoa Tortas con Aguacate<\/strong> are rich, savory, and loaded with fresh flavors, making them perfect for lunch or a hearty dinner. \u00a1Buen provecho! \ud83c\udf2e\u2728<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Barbacoa: 2 lbs beef chuck roast (or lamb\/goat, if traditional) 2 dried guajillo chiles (seeded and soaked) 1 dried ancho chile (seeded and soaked) 4 garlic cloves 1 white onion (quartered) 1\/4 cup apple cider vinegar 1\/2 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon smoked paprika 2 bay leaves Salt […]<\/p>\n","protected":false},"author":1,"featured_media":6068,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t