Cooking Classics: Mexican Beef Milanesa Tortas

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Cooking Classics

The Technique

Mexican Beef Milanesa Tortas

Mexican Beef Milanesa made with beef chuck shoulder steaks may be layered with an array of familiar ingredients over homemade Buttermilk Bolillo rolls for a delicious classic torta. A quick crema may be replicated by draining off a little sour cream to create a thicker consistency to the popular condiment that offers tasty twang to the sandwiches. Spread the sour cream over the bottom halves of the bread then sprinkle with a smattering of kosher salt. Proceed with preparing the sandwiches as instructed. Conversely, look for traditional crema in the dairy case at your local market. Learn how to make Mexican Beef Milanesa Tortas that are perfect to serve anytime. 

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Mexican Beef Milanesa Tortas

makes 6 servings

6 Buttermilk Bolillo Rolls, sliced
Mexican Beef Milanesa
1/4 cup crema
3 Roma or Plum tomatoes, sliced
2 avocados, sliced
1/8 small onion, sliced
Sliced pickled jalapeños

Arrange the Buttermilk Bolillo Rolls on a half sheet pan cut side up. Broil 2 to 3 minutes or until lightly toasted. Slice each Mexican Beef Milanesa steak into thirds. Spread the crema on the cut sides of the toasted bread. Layer the bottom halves evenly with the beef, the tomatoes, the avocado & the onion. Place the remaining bread over the ingredients. Serve with pickled jalapeños.

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How To Make Mexican Beef Milanesa Tortas

 A utility or bread knife are the ideal tools to slice homemade bread in half & crisp, pan fried Mexican Beef Milanesa steaks. They may be identified by their serrated blades & are good for slicing through the thick skins of tomatoes & avocados, too. Follow manufacturers instructions for the best method to keep them safe & sharp. 

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Look to Cooking Classics: Mexican Beef Milanesa for detailed instruction & photos on how to prepare the steaks. Once they have been pan fried, simply slice each portion into thirds using a utility knife. Two pieces will be necessary in order to build one torta. Therefore, the entire recipe will yield enough to serve six quite easily.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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