Corned Beef Torta Food

TORTANG GINILING (FILIPINO BEEF OMELETTE)

Steps:

• In a large skillet, heat oil over medium high heat. Add the onion and garlic and saute until softened, 2-3 minutes.
• Add the diced tomato to the skillet and continue cooking for 5 minutes, letting the tomatoes release their juices.
• Add the ground beef to the vegetables and saute until browned, 5-7 minutes.
• Add the salt and pepper. Mix well. Taste the mixture and adjust the salt and pepper as desired.
• Transfer the mixture to a medium bowl. Add the peas and let the mixture cool slightly.
• Once the meat mixture has cooled, add the beaten eggs and mix well.
• Wipe out the skillet you used for the meat and heat a little oil in it, over medium heat. Reduce the heat to medium low and spoon ¼ c of the egg and beef mixture into the skillet, flatten the mixture and shape it roughly into a 3-4 inch patty. (Depending on the size of your skillet, you may be able to cook more than one omelette at a time. Just be careful not to overcrowd the pan, or flipping the omelettes will be difficult.)
• Cook the omelette for 2-3 minutes on the first side. (If your omelettes cook faster than this, your pan is too hot. Reduce the heat for the next batch.)
• Flip the omelette and cook for an additional 1-2 minutes on the second side, until golden.
• Transfer the omelette to a paper towel-lined plate and continue with the remaining batter. (Keeping the plate with the cooked omelettes in a very low oven will keep them warm until all are made.)

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF TORTA

Steps:

• Preheat oven to 400*F.
• Line pie plate with pastry or phyllo.
• In small, non-stick skillet, heat oil over medium-high heat.
• Add onion.
• Cook, stirring, 7 minutes- or until onion is lightly browned.
• Stir in cinnamon, salt and pepper.
• In a large bowl, combine corned beef and peas, breaking up corned beef with a fork.
• Stir in onion mixture.
• Pour into prepared pie plate, Dampen edge of crust with water.
• Cover with top pastry or phyllo.
• Trim edges and flute.
• Cut steam vents in top.
• Bake 35 to 40 minutes until top is golden.
• Makes 6 to 8 servings.

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!