Arrachera Adobada Torta BeefPerfect PairingsEntréeMemorial DayZinfandel “Zinfandel if often served with barbeque but Zin’s pepperiness is also great with Mexican food – as long as the spice level is not too high. Dried chilés provide an earthier and more flavorful component, bringing the fruit complexity to the front for all to enjoy.” Pedro Zendejas, Tasting Room Sales Associate Serves: 4 Ingredients: Adobo Sauce 1 dried Ancho chilé 5 dried Guajillo chilés 1/4 cup water (reserved from water used to hydrate the chilés) 1 garlic clove 1/4 tsp ground cumin 1 tsp salt 1/4 tsp black pepper 1/4 tsp oregano, dried 1/8 tsp smoked paprika 1/2 Tbsp apple cider vinegar Aioli 1/4 cup mayonnaise 1 garlic clove 1/2 medium avocado 1/2 lime, squeezed Cilantro to taste Remaining Ingredients 4 Torta or Hoagie rolls 2 lbs skirt steak (Arrachera) 2 green bell Peppers, sliced in 1” wide 1/2 onion, sliced 1” wide 2 Tbsp AVV olive oil Salt, to taste Smoked Gouda, sliced Method of Preparation: Adobo sauce: Devein and remove seeds from dried chilés. Bring a small pot of water to a boil, then add the chilés and let boil for about 5 minutes. Remove chilés and place in blender along with 1/4 cup reserved water and remaining Adobo ingredients. Purée until smooth. Arranchera: Place the beef in a large bowl with the Adobo sauce, completely covering the beef as this will tenderize the meat. Let sit for about 30 minutes. Aioli: Using a blender, add all Aioli ingredients and blend well, then set aside until assembly. Cook: Add 2 Tbsp olive oil to a pan and sauté bell pepper and onion, using medium-low heat, until soft, then lightly salt. Meanwhile, in a separate pan, over medium-high heat, lightly salt beef, then sear on all sides. Remove and slice to desired thickness. Lower heat to medium, then reintroduce the beef back into the pan and cook to preferred temperature. Assembly: Place torta rolls on a griddle and lightly toast. Spread Aioli on the torta roll, then layer Arranchera and sautéed vegetables, and top with cheese.
