Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.
Sweet & sticky sauce drenched bolillo buns are the base for Chipotle Shredded Beef Tortas. I’m pretty sure I could be totally satisfied with just that, but piled high with shredded beef that’s been simmering away for hours? Yes, please! This is one of those sandwiches that is going to drip down your arm. Yes, it’s messy..but man-oh-man is it good.
Top these babies with fresh cilantro and crunchy radish or your favorite toppings. Maybe some sliced avocado, a smear of refried beans or, for an extra lux bite, some melted cheese. It would be SUPER FUN to have a topping bar at your next football party and guests can make it their own. Scroll down for ideas on what to serve along side these Chipotle Shredded Beef Tortas at your next party.
Chipotle Shredded Beef Torta
Ingredients
Spice Rub
- 1 tbsp chipotle powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ground thyme
Shredded Beef
- 1 tbsp lard or vegetable oil
- 3 lb beef chuck roast
- 1/2 yellow onion rough chopped
- 1 carrot rough chopped
- 1 celery stalk rough chopped
- 1 can beer I used Coors light
Sweet & Spicy Sauce
- 2 cups broth from cooking beef chuck roast
- 2 chipotle peppers from chipotle in adobo sauce can
- 1/4 cup ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- 1 tbsp cream
Crispy Fried Onions
- 1/2 yellow onion thinly sliced
- 1 1/2 – 2 cups milk
- 1 tbsp apple cider vinegar
- 1 cup flour
- 2 cups vegetable oil for frying
- 1 tbsp Tanjin Mexican seasoning
Other Ingredients
- 8 small Bolillo buns or crusty slider buns toasted
- 1 handful cilantro rough chopped
- 1 bunch radish thinly sliced
Instructions
- Combine spicy rub ingredients and rub all over beef chuck roast.
- Heat lard in a large cast iron dutch oven over medium high heat. Sear beef chuck roast on all sides until nice and browned.
- Add onion, carrot, celery and beer. Liquid should come just to the top of the roast.
- Reduce heat to low and simmer for about 3 hours or until fork tender.
- Remove beef chuck roast from dutch oven and shred. Reserve 2 cups of the cooking liquid for the sweet & spicy sauce.
- Assemble tortas: Dip each toasted bolillo bun in sauce, pile high with shredded beef, cripsy fried onions, more sauce, cilantro and radish.
Sweet & Spicy Sauce
- In a small sauce pan combine cooking liquid, chipotles, ketchup and apple cider vinegar. Blend with an immersion blender (or transfer to blender and blend). Simmer over medium heat until reduced by half. Remove from heat and add butter and cream.
Crispy Fried Onions
- Place onions in a small bowl. Cover with milk and vinegar. Let sit for at least 20 minutes.
- Remove onions from milk mixture and coat in flour.
- Fry in oil over medium high heat until crispy. Drain on paper towels or wire rack.
Serve it Up With:
Smokey chipotle cream cheese filled sweet peppers wrapped in bacon 
Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime