Chipotle Beef & Avacado Tortas Recipe




Chipotle Beef & Avacado Tortas Ingredients

1 1/2 lb lean ground beef
1 canned chipolte chilli in
1 adobo sauce, minced
2 large garlic cloves minced
1 green onion minced
2 tsp ground cumin
4 bolillos or other large soft
1 rolls split in half
1 sour cream
1 large beefsteak tomato slicd
1 guacamole

A Recipe for
Chipotle Beef & Avacado Tortas

 

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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This is a recipe for Chipotle Beef & Avacado Tortas from the recipe cookbook of Recipes-to-go (Barbecue)


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Chipotle Beef & Avacado Tortas

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Chipotle Beef & Avacado Tortas Directions

Combine first 5 ingredients in large bowl. Season with salt and mix
well. Form beef into four 3/4 inch thick patties approx same size as
rolls. Prepare barbecue (high heat). Grill patties until cooked to
desired done-ness, about 4 mins per side for med-rare. Grill rolls
cut side down until just warm, about 30 seconds. Spread bottom halves
of rolls with sour cream. Top bottom halves with patty. Place tomato
slice, then dollop of guacamole atop beef. Top each sandwich with
remaining 1/2 of roll and serve. Typed by Sherree Johansson

Serves: 4

 

 

 

 

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Chipotle Beef & Avacado Tortas Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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