Avocado And Beef Torta Food

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

AVOCADO AND BEEF TORTA

Steps:

• Mash the avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and red pepper. Set aside.
• Combine cumin, chili powder and remaining salt. Rub seasoning mix over both sides of steak. Grill or broil until done as desired, about 5 minutes on each side for medium.
• Remove meat to a cutting board and let rest for 5 minutes; cut diagonally in thin slices.
• Cut bread horizontally almost through. Spread avocado on top half; layer greens, beef and tomato on bottom then sprinkle with chopped cilantro (if desired). Close the sandwich and cut crosswise into 4 pieces.

TORTA AHOGADA (DROWNED BEEF SANDWICH)

Steps:

• To prepare the sauce: In a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt. Bring to a simmer, stirring. Reduce the heat to medium-low and continue to gently cook for 15 minutes, stirring occasionally.
• To prepare the meat filling: Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onions. Cook and stir until the onions begin to soften, about 3 minutes. Add the garlic and jalapeno, stirring to incorporate. Cook and stir for an additional 2 to 3 minutes, until the onions are well browned and the garlic and jalapenos soften. Add the meat and toss until heated through and well combined, about 2 minutes. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat.
• Remove the sauce from the heat and add the broth. Using an immersion or standard blender, puree the sauce until smooth, it should be thin. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't slop out when the sandwich is dipped.
• To serve: Spread the smashed avocado on the both side of the roll. Pile the meat filling on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Dip and eat!

GRILLED PORK TENDERLOIN WITH AVOCADO GREEN SAUCE

Steps:

• With paper towels, pat the pork tenderloins to absorb as much moisture as possible.
• In a small bowl combine all of the BBQ rub ingredients and stir to combine.
• Smear the pork tenderloins with the BBQ rub and spread out until evenly and fully covered - a nice thick layer.
• Optional step - let the pork tenderloins marinate for 30 minutes to 8 hours.
• Preheat grill to high heat, 450℉. Once preheated, place the pork tenderloins on the grill and cook for 2 minutes on each side. Then cook until internal temp reaches 145℉, flipping half way through (around the 10 minute mark). Grill time will depend on grill used and thickness of pork tenderloins. Most important part is that the internal temp reaches 145℉.
• Optional step - while the pork is on the grill, prepare the Avocado Green Sauce by adding all of the sauce ingredients to a small food processor or blender, and blending until desired consistency is achieved, as chunky or as smooth as you'd like.
• Once internal temp reaches 145℉ remove from the grill. Place the pork tenderloin on a clean plate and cover with a foil tent for 5-10 minutes. After the time is up, slice into 3/4-1 inch pieces.
• Serve topped with Avocado Green Sauce and your favorite sides.

TORTAS

Steps:

• Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
• Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

KOBE, AVOCADO AND SWEETBREADS

Steps:

• Sweetbreads:
• In a stainless steel pot, add the butter and turn on the flame to medium. Let the butter melt and then add the onions and let them slowly cook until translucent. Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan. Add 2 to 3 cups of water and bring to a boil. Add salt. Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes.
• Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath. Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard. Cut the sweetbreads in 1 to 2-ounce pieces and reserve. In a high speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads. Puree until a smooth consistency is reached, season, to taste, with salt and pepper.
• Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy. Season with salt and pepper and drain on paper towels.
• Avocado:
• In the meantime, cut the avocado in half and peel off the skin. Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap.
• Kobe:
• Turn on a medium size skillet to high. Season the Kobe strips with salt and pepper. Add a small amount of oil to the skillet. Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare. Cut the jalapeno in half, take the seeds out and finely dice. Burn the jalapeno with a torch until it is caramelized and mix with olive oil. Season, to taste, with salt and pepper
• Reserve the meat and let it cool down to room temperature. Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar. Repeat with remaining avocado.
• Plating:
• Cut the avocado roll into 4 pieces. Place some of the jalapeno mixture on the bottom of each plate. Add the cut avocado roll on top. Next, to the roll add a small amount of the paprika soubise sauce. Place a small piece of the crispy sweetbread on top of the sauce. Cut remaining lemons into wedges and place next to the sweetbread. Garnish with the watercress and a drizzle of olive oil.