KUSA - Flavor. Spice. Family. Foods that are much more than tacos and burritos.
We're celebrating the foods and dishes of the Hispanic culture in a collection of recipes on Pinterest.
Hispanic Heritage Month: Foods you won't forget
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Tortas de Carne by Gloria Nuñez:
The Caldillo (broth):
- 1 can Whole Peeled tomatoes
- 1/4 cup boiled jalapeños (about 4)
- garlic powder to taste-kosher salt to taste-half of a white onion
- 1 bunch fresh cleaned Cilantro leaves
- 1 bay leaf
Place tomatoes, jalapeños, half the cilantro, garlic powder and kosher salt into a blender and puree until smooth consistency.
Pour mixture into a medium pot with the onion and bay leaf and cook over medium heat for about 20 minutes. Hold aside.
The Tortas:
- 1 6 to 7 lbs. Beef top round or roast-half cup of whole peeled garlic cloves
- 1 medium red onion halved
- 1/4 cup kosher salt
- 20 large eggs separated (yolks/whites)
Place the beef into a large pot with with the onion, garlic and salt. Fill almost to top with water. (About 3 inches from the top of the pot). Bring to a boil and then turn down to medium heat and let cook for 6 hours. You may need to add more water after the 3rd hour. You'll know the meat is done when you can pull apart with a fork very easily. Remove meat from pot and shred. Now you will need a kitchen - aid mixer or hand blender to whip the egg whites to stiff peaks, once they are at stiff peaks, add the egg yolks one at a time on a medium to low speed. Now heat a large skillet with about 1/2 cup of corn or vegetable oil on medium heat. Pour the egg mixture over the shredded beef and add about 2 ounces of the meat and egg mixture to the oil and fry just until the egg has set and flip. They will look like little fitter cakes. Remove from skillet as they are done to a sheet tray and repeat until you have cooked all the meat mixture.
Serving:
Return your Caldillo to the stove to a medium burner. Place about 10-15 Tortas at a time into the pot as they fit. You want the Tortas to braise in the Caldillo until hot then plate.
Serving size is about 5 Tortas per person. Serve with your favorite Mexican Rice and beans. (Make sure you pour a little extra Caldillo over the top when you plate the tortas! Your family will thank you!)
David Lopez
Executive Chef
Chingon Mexican Bistro
