2chipotle peppers from chipotle in adobo sauce can
1/4cup ketchup
1tbspapple cider vinegar
1tbspbutter
1tbspcream
Crispy Fried Onions
1/2yellow onionthinly sliced
1 1/2 - 2cupsmilk
1tbspapple cider vinegar
1cupflour
2cupsvegetable oil for frying
1tbspTanjin Mexican seasoning
Other Ingredients
8smallBolillo buns or crusty slider bunstoasted
1handfulcilantrorough chopped
1bunchradishthinly 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.