Sous Vide Tortas Ahogadas

Ingredients

For the marinade/consume

8 Guajillo Chile de-stemmed and de-seeded  

1/2 White Onion

8 Garlic Cloves

1 Can Chipotle Peppers (I used a half can because the girls will kill me if this is too spicy) 

1 t Cumin  

2 Cups Chicken Stock   (we used Better than Bouillon “Chipotle” flavor)

Salt and Pepper to Taste   

1. Rehydrate your guajillo chiles by placing them in a bowl, then cover with boiling hot water and let sit for 15 minutes.

2. Place all of the ingredients in a food processor or blender and blend until smooth.

For the meat:

3 pounds beef short ribs

1 marrow bone

2 pounds chuck roast, cut into strips the size of the short ribs

1. Sear all sides of the meat with a blowtorch (or you can do it in a cast iron skillet if you are blowtorchless.

2. Place your meat in a bag, add the marinade and sous vide for 12 hours at 185F.

3. Remove the bag, cut off a corner and drain the glorious consume into a bowl.

4. Remove the meat from the bag and shred.

For the torta:

Either actual bolillo rolls or your favorite hoagie bun

Oaxaca cheese

Either Mexican Crema, or your favorite cream based sauce (we used Copycat Taco Bell Creamy Jalapeño sauce)

Fresh Cilantro

1. Toast your bun.

2. Place a handfull of shredded Oaxaca cheese in a large skillet on medium high heat or a griddle.

3. Once the cheese begins to melt, press you bun into the cheese and remove your cheesy bread from the skillet/griddle.

4. Top the bottom bun with a good layer of beef, followed by a layer of your cream sauce, then top with fresh cilantro and the top bun.

5. Serve with a bowl of the consume for dipping.  ENJOY!

Equipment used:

Joule Sous Vide 

Ninja® Foodi® 14 in 1 8 qt SMART XL Pressure Cooker Steam Fryer with SmartLid