Subj : Tortas de Carne en Caldil
To   : Dave Drum
From : Ben Collver
Date : Thu Apr 10 2025 20:22:08

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

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

 DD> When I see "torta" in a title I think "sandwich". My store manager, Oscar
 DD> 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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