“Drowned” spicy shredded beef rolls (tortas ahogadas con carne deshebrada)

Ingredients

• 1 kg skirt steak
• 1 bay leaf
• 1 onion, halved
• 3 garlic cloves
• 1 kg tomatoes, chopped
• 3 cloves
• 1 tbsp dried oregano
• 100 g dried chilli de arbol (see Note) (optional), soaked in boiling water
• 8 crusty white bread rolls
• refried beans, sliced white onion and lime wedges, to serve

Instructions

Place steak, bay leaf, onion and 1 garlic clove in a saucepan. Cover with water and bring to the boil. Reduce heat to low and simmer for 45 minutes or until meat is tender. Remove meat from the cooking liquid, set aside to cool, then shred with a fork. Season with salt and pepper.

Meanwhile, using a stick blender, blend tomatoes, cloves, remaining 2 garlic cloves and oregano until smooth. Strain through a sieve into a saucepan. Place over medium heat and simmer for 3 minutes or until slightly reduced. Season and set aside.

Drain chilli de arbol, if using, and grind with a mortar and pestle. Slice rolls in half horizontally. Spread refried beans on both sides, then fill with shredded beef and ground chilli. Place on plates, pour over reserved salsa and serve with onion and lime wedges.

Note

• Chilli de arbol is a long, red, hot Mexican chilli related to cayenne pepper. It is available from Mexican food shops.

Photography by Mark Roper.