Subj : Tortas de Carne en Caldil
To : Ben Collver
From : Dave Drum
Date : Fri Apr 11 2025 04:52:09
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Tortas de Carne en Caldil
BC> By: Dave Drum to Ben Collver on Thu Apr 10 2025 05:38 am
BC> Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)
DD> When I see "torta" in a title I think "sandwich". My store manager, Oscar
DD> Title: Cola-Chipotle Pork Tortas
BC> I wonder whether this might be like a sloppy joe filling recipe where
BC> the "sandwich" part is implied and not part of the explicit
BC> instructions.
BC> 1 lg Game roast or large chunks
BC> - of meat
BC> 2 tb Margarine or cooking oil
BC> Seasoned meat tenderizer
BC> Water
BC> 1 ts Oregano
BC> 1/2 ts Garlic powder
BC> 1 ts Celery seed
BC> Chunky salsa; medium to hot
BC> 1 md Onion; minced
BC> Remove all fat from meat; sprinkle with tenderizer. Melt margarine in
BC> large skillet and add meat; brown on all sides. Add water to almost
BC> cover meat; heat to a boil--add oregano, garlic, and celery seed.
BC> Reduce heat, cover, and simmer until meat falls apart when tested
BC> with a fork, about 2 to 3 hours. Turn meat several times while
BC> cooking; add water as needed. As cooking time comes to an end, let
BC> liquid simmer down to about 1 cup. When meat is done, it will shred
BC> easily with a fork. Add 1 cup of salsa per each 2 cups of shredded
BC> meat. Add minced onion and stir to mix--cook over low heat for 15
BC> minutes until hot and bubbly. Good served with warm tortillas,
BC> refried beans, and shredded lettuce.
BC> Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
