Torta de Milanesa
Ingredients: Roma tomatoes, Chipotle peppers in adobo, Water, White distilled vinegar, Sugar · 90 min cook time · 800kcal · ~₩33,500
Ingredients
4large Roma tomatoes, 17-oz can Chipotle peppers in adobo, 2tablespoons Water, 1tablespoon White distilled vinegar, 1teaspoon Sugar, 3cloves Garlic, 1pinch Salt, 1large White onion, 2개 Serrano peppers, 2tablespoons Unsalted butter, 2tablespoons Lard, 1pinch Black pepper, 2cans Canned pinto beans, 1teaspoon Chicken bouillon powder, 6slices Beef top round, 2sheets Parchment paper
Instructions
1. Char four large Roma tomatoes directly over an open flame until the skin is mostly charred. Alternatively, use a blowtorch or broiler. If no flame source, charring is optional but adds flavor and helps with skin removal.
2. Place charred tomatoes in a bowl and cover with plastic wrap to steam for about 5 minutes. This helps loosen the skins.
3. In a blender, combine one 7-oz can of chipotle peppers in adobo, a couple tablespoons of water (from rinsing the can), one tablespoon of white distilled vinegar, one teaspoon of sugar, and three peeled garlic cloves.
4. Peel some of the charred skin off the tomatoes (optional, as some char adds flavor and color). Add the tomatoes to the blender.
5. Blend the salsa until as smooth as possible. Add a touch of salt to taste after blending.
6. Roughly dice one large white onion into 1/2-inch pieces.
7. Thinly slice the garlic cloves.
8. Cut the tops off two serrano peppers and slice them thinly, leaving the seeds in for more heat if desired.
9. In a large pot over medium heat, melt 2 tablespoons of unsalted butter and 2 tablespoons of lard (or 4 tablespoons of butter total).
10. Add the diced onion, sliced garlic, and sliced serranos to the pot. Season with a touch of salt and pepper.
11. Sauté the vegetables, stirring often, for 3 to 4 minutes or until softened and mostly cooked through.
12. Add two cans of drained pinto beans to the pot. Carefully toss together and cook, stirring occasionally, until heated through (1-2 minutes).
13. Transfer the bean mixture to a blender. Blend at high speed, using a tamper if necessary, until as smooth as possible. Taste and add chicken bouillon powder and additional salt if needed.
14. Prepare the beef top round. If using a whole top round, separate it into its three natural pieces. Use the center cut piece for the milanesa. Slice the beef against the grain into six 1/2-inch thick slices.
15. Place each beef slice between two sheets of parchment paper. Using the flat side of a meat mallet, pound out each slice to about a quarter-inch thick, applying even pressure across the entire piece.
Source: Watch the original video