Style cakes drowned Ingrid Hoffmann

Ingrid Hoffmann came to Wake up America with a Mexican recipe to give your style and flavor you'll love.

Ingredients

For the Sauce

• 1 can tomatoes with chile
• 2 cans tomato sauce
• 1/4 cup coriander leaves
• 3 chipotle chiles in adobo, seeded and chopped
• Lemon juice
• 2 cans of adobo sauce
• 1 tsp. of kosher
• 1 cup beef or chicken broth
• garlic
• salt and pepper

For the filling

• 2 tsp. vegetable oil
• 1 large onion
• 3 cloves of garlic
• 2 jalapenos, seeded and chopped
• 1 lb. of Roastbeef
• 1 avocado mashed
• 4 rolls or baguettes medium

Preparation


For the sauce
in a pan with hot oil place the tomato sauce with the can of tomatoes with chile, cilantro, chile chipotle, lime juice, adobo sauce, kosher and garlic powder. Let cook about 10 minutes on low flame and, once ready, take it to the blender. To be perfectly poured grind some beef or chicken broth. When liquefied apártala in a bowl. For the filling In the same pan where you put the sauce made ​​with meat onion, garlic and jalapenos. Season with some salt and pepper and cook about 25 minutes on low heat until meat is tender. Now just cut your bread in half and spread with a little avocado mash. About this place your meat and dip the whole cake or in part to the sauce.

Servings: 4

Preparation time:  10 min

Cooking time:  35 min

Ready in:  45 min

Country:  Mexico

Season / Occasion: All year


Main ingredient:  Red Meat