Ingredients
Scale
FOR ADOBO
- 8 garlic cloves
- ¾ cup yellow onion, sliced in large pieces
- 5 dried pasilla ancho chiles, stems and seeds removed
- 10 dried guajillo chiles, stems and seeds removed
- 1 bay leaf
- 1 teaspoon ground black pepper
- ½ teaspoon dried coriander seed
- 1/8 teaspoon ground cumin (or cumin seeds)
- 1 teaspoon dried oregano
- 1/3 cup apple cider vinegar
- ½ teaspoon salt
FOR TORTA
- .75 oz Sprouts flap or skirt steak
- 1 teaspoon grapeseed oil
- 2 Sprouts Brand telera bread, sliced in half
- mayonnaise
- 4 iceberg lettuce leaves
- 6 tomato slices
- ¼ cup yellow onion, thinly sliced
- avocado slices
Instructions
- Heat a skillet over medium high heat. Lightly roast garlic cloves and onion pieces and set aside.
- Roast dried chile skins on skillet for 3-5 seconds on each side and set aside.
- Place roasted chile skins on a saucepan with enough hot water to cover. Boil for 3 minutes and remove from stove. Leave chile skins in water to soak.
- Place bay leaf, black pepper, coriander, cumin and oregano in a molcajete or mortar and pestle, grind into very small pieces.
- Drain chile skins and place in blender container, add ground spices, apple cider vinegar and salt. Blend until a paste forms. If paste is too thick, add a few teaspoons of olive oil. Transfer adobo to a jar with lid.
- Place beef on a large plate. Brush adobo both sides of beef, cover with aluminum foil and refrigerate for at least 1 hour.
- Heat olive oil in a large skillet over medium heat. Carefully place steaks on skillet and cook for approximately 4 minutes on each side. Set aside, cover and keep warm.
- Wipe off skillet (or use a clean one) and lightly toast bread on both sides. Remove from heat.
- Spread mayonnaise on bottom portion of bread, layer with adobo beef, lettuce, onion and tomato cover with top portion of bread. Repeat with remaining ingredients, serve with sliced avocado and a cold glass of beer and enjoy.