Pepitos {Mexican Torta Sandwich}
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Ingredients
Ingredients:
- 2 lb beef roast
- 1 cup beef broth
Rub mix:
- 1 teaspoon cocoa powder unsweetened
- 1 teaspoon cinnamon
- ½ teaspoon cloves ground
- 1 teaspoon cumin ground
- ½ teaspoon anise ground
- 1 teaspoon Chili powder
- 1 teaspoon Oregano ground
Optional toppings:
- Coleslaw mix
- Rolls
- Queso fresco
- cilantro chopped
Instructions
- In a small bowl mix together all rub ingredients until well combined.
- Sprinkle onto the roast and pat on, covering all sides completely .
- Allow the roast to sit for 30 minutes.
- Pour beef broth into 6 quart or larger slow cooker.
- Place roast on top of broth.
- Cover and cook on low for 6 hours.
- Shred the roast and cook for an additional 2 hours ensuring internal temperature reaches 145 degrees.
- Remove the middle of each roll.
- Add meat and drizzle with broth from slow cooker.
- Layer the sandwich with desired toppings.
- Serve and enjoy.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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