MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)
Categories: Beef, Mexican
Yield: 1 Batch

MMMMM------------------------TOMATO SAUCE-----------------------------
1 lb Can diced tomatoes;
- with juice
1 sm Bell pepper; seeded, chopped
1 md Onion; chopped
1 Celery rib; chopped
2 cl Garlic; crushed
1 Serrano; finely chopped
Salt & pepper; to taste
1 ds Sugar
3 tb Oil

MMMMM-------------------------MEAT CAKES------------------------------
2 c Roast; cooked, shredded
1 Onion; chopped
1/4 c Oil
4 Eggs; beaten
2 cl Garlic; crushed
Pepper; to taste
1 ts Salt
Oil; for frying

Tomato Sauce:

Heat oil in a large skillet and saute onion, garlic, serrano, bell
pepper, and celery. Add tomatoes with juice, salt, and pepper. Turn
heat on low and simmer until mixture slightly thickens. Meanwhile,
make meat cakes.

Meat Cakes:

Using a small amount of oil, saute onion, grlic, with salt and pepper
to taste. Add meat and over medium heat cook for about 5 minutes.
Then take a rounded 1 tb portion of meat mixture and with a slotted
spoon, dip into the beaten eggs--put into a skillet and fry. Drain on
paper towels. Repeat process until all meat cakes are cooked. Add to
tomato sauce--simmer about 5 minutes, spooning a little sauce over
the meat.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)
Categories: Beef, Mexican
Yield: 1 Batch

When I see "torta" in a title I think "sandwich". My store manager,
Oscar moreno 'splained that to me a long tiome ago. Along with telling
me that hard shell tacos are and American thing - not Mexican

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sabdwiches

1 md Onion; chopped
3 Chipotles in adobo
1 tb Lime juice
4 cl Garlic; minced
1 ts Ground cumin
12 oz Cola
2 1/2 lb Boneless pork shoulder roast
Salt & ground pepper
1/2 c Mayonnaise
8 Sandwich rolls or bolillos;
- split, toasted
1 Recipe Cebollas Encurtidas
+=OR=+
Thin sliced red onions (opt)
Sliced avocado

In a blender or food processor combine onion, chipotle
chile peppers, lime juice, garlic, and cumin. Cover and
blend or process until smooth, adding as much of the
cola as needed to make a smooth mixture. Stir in
remaining cola.

Trim excess fat from meat. Season meat generously with
salt and pepper. If necessary, cut meat to fit a 3 1/2-
to 4-quart slow cooker. Place meat in slow cooker. Pour
cola mixture over pork.

Cover and cook on low-heat setting for 8 to 10 hours or
on high-heat setting for 4 to 5 hours.

Remove meat from cooker; remove cooking liquid from slow
cooker and reserve. When meat is cool enough to handle,
use two forks to shred meat, discarding any fat. Return
meat to cooker.

Skim fat from cooking liquid; transfer 1 cup cooking
liquid to a small saucepan. Bring to boiling. Reduce
heat and simmer, uncovered, for 8 to 10 minutes or until
liquid is reduced to 1/2 cup. Season to taste with salt.

Stir 1 tablespoon reduced cooking liquid into the
mayonnaise. Spread mayonnaise on cut sides of rolls. Add
remaining reduced cooking liquid to shredded meat and
stir to moisten. Use a slotted spoon to remove meat from
slow cooker; serve on buns topped with Cebollas
Encurtidas, if desired, and sliced avocado.

SERVING SUGGESTION: Serve with roasted potato wedges.

RECIPE FROM: https://www.bhg.com

Uncle Dirty Dave's Archives

MMMMM

... As a child I thought 'nap time' was punishment. Now it feels like a
acation
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Re: Tortas de Carne en Caldil
By: Dave Drum to Ben Collver on Thu Apr 10 2025 05:38 am

Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)

When I see "torta" in a title I think "sandwich". My store manager, Oscar Title: Cola-Chipotle Pork Tortas

I wonder whether this might be like a sloppy joe filling recipe where the "sandwich" part is implied and not part of the explicit instructions.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Venison Machaca Style
Categories: Game, Mexican, Venison
Yield: 1 Batch

1 lg Game roast or large chunks
- of meat
2 tb Margarine or cooking oil
Seasoned meat tenderizer
Water
1 ts Oregano
1/2 ts Garlic powder
1 ts Celery seed
Chunky salsa; medium to hot
1 md Onion; minced

Remove all fat from meat; sprinkle with tenderizer. Melt margarine in
large skillet and add meat; brown on all sides. Add water to almost
cover meat; heat to a boil--add oregano, garlic, and celery seed.
Reduce heat, cover, and simmer until meat falls apart when tested
with a fork, about 2 to 3 hours. Turn meat several times while
cooking; add water as needed. As cooking time comes to an end, let
liquid simmer down to about 1 cup. When meat is done, it will shred
easily with a fork. Add 1 cup of salsa per each 2 cups of shredded
meat. Add minced onion and stir to mix--cook over low heat for 15
minutes until hot and bubbly. Good served with warm tortillas,
refried beans, and shredded lettuce.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
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Ben Collver wrote to Dave Drum <=-

Re: Tortas de Carne en Caldil
By: Dave Drum to Ben Collver on Thu Apr 10 2025 05:38 am

Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)

When I see "torta" in a title I think "sandwich". My store manager, Oscar Title: Cola-Chipotle Pork Tortas

I wonder whether this might be like a sloppy joe filling recipe where
the "sandwich" part is implied and not part of the explicit
instructions.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Venison Machaca Style
Categories: Game, Mexican, Venison
Yield: 1 Batch

1 lg Game roast or large chunks
- of meat
2 tb Margarine or cooking oil
Seasoned meat tenderizer
Water
1 ts Oregano
1/2 ts Garlic powder
1 ts Celery seed
Chunky salsa; medium to hot
1 md Onion; minced

Remove all fat from meat; sprinkle with tenderizer. Melt margarine in
large skillet and add meat; brown on all sides. Add water to almost
cover meat; heat to a boil--add oregano, garlic, and celery seed.
Reduce heat, cover, and simmer until meat falls apart when tested
with a fork, about 2 to 3 hours. Turn meat several times while
cooking; add water as needed. As cooking time comes to an end, let
liquid simmer down to about 1 cup. When meat is done, it will shred
easily with a fork. Add 1 cup of salsa per each 2 cups of shredded
meat. Add minced onion and stir to mix--cook over low heat for 15
minutes until hot and bubbly. Good served with warm tortillas,
refried beans, and shredded lettuce.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
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... Chicken is the only animal we eat before it's born and after it's dead.
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