Subj : Tortas de Carne en Caldil
To   : Ben Collver
From : Dave Drum
Date : Fri Apr 11 2025 04:52 am

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Tortas de Carne en Caldil
 BC>   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

 BC> I wonder whether this might be like a sloppy joe filling recipe where
 BC> the "sandwich" part is implied and not part of the explicit
 BC> instructions.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Venison Machaca Style
 BC>  Categories: Game, Mexican, Venison
 BC>       Yield: 1 Batch

 BC>       1 lg Game roast or large chunks
 BC>            - of meat
 BC>       2 tb Margarine or cooking oil
 BC>            Seasoned meat tenderizer
 BC>            Water
 BC>       1 ts Oregano
 BC>     1/2 ts Garlic powder
 BC>       1 ts Celery seed
 BC>            Chunky salsa; medium to hot
 BC>       1 md Onion; minced

 BC>   Remove all fat from meat; sprinkle with tenderizer. Melt margarine in
 BC>   large skillet and add meat; brown on all sides. Add water to almost
 BC>   cover meat; heat to a boil--add oregano, garlic, and celery seed.
 BC>   Reduce heat, cover, and simmer until meat falls apart when tested
 BC>   with a fork, about 2 to 3 hours. Turn meat several times while
 BC>   cooking; add water as needed. As cooking time comes to an end, let
 BC>   liquid simmer down to about 1 cup. When meat is done, it will shred
 BC>   easily with a fork. Add 1 cup of salsa per each 2 cups of shredded
 BC>   meat. Add minced onion and stir to mix--cook over low heat for 15
 BC>   minutes until hot and bubbly. Good served with warm tortillas,
 BC>   refried beans, and shredded lettuce.

 BC>   Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

 BC> MMMMM
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.... Chicken is the only animal we eat before it's born and after it's dead.
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