Spiced Beef & Pickled Red Onion Torta

Ingredients1⅛ Pounds Thinly Sliced Beef4 Sandwich Rolls6 Ounces Monterey Jack Cheese3 Radishes2 Cara Cara Oranges1 Avocado1 Red Onion1 Romaine Heart

Knick Knacks2 Tablespoons Red Wine Vinegar1 Tablespoon Sugar1 Tablespoon Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Makes: 4 servings Prep Time: 15 minutes | Cook Time: 25–35 minutes

with Cara Cara Orange, Avocado & Peanut Salad

For cooking tips & tablet view, visit blueapron.com/recipes/fp419 Recipe #419

Tonight, our tortas, or Mexican-style sandwiches, layer boldly seasoned slices of beef, tangy pickled onion and melty Monterey Jack onto classic rolls. When sandwiched together and pressed, the fl avors and textures meld deliciously. On the side, our salad of crisp romaine and thin-sliced radish gets a seasonal lift from Cara Cara orange—a type of navel orange with striking ruby fl esh and sweet notes of red berry.

Blue Apron Wine PairingsFabre Minervois, 2015Zaca Mesa Vineyard Syrah, 2014

1

3

5

2

4

6

Make the salad & serve your dish: Cook the tortas:

Assemble the tortas: Cook the beef:

Pickle the onion: Prepare the ingredients: Wash and dry the fresh produce. Halve the rolls. Peel and thinly slice the onion. Thinly slice the cheese. Cut off and discard the root end of the romaine; thinly slice the leaves crosswise. Cut off and discard the rinds and white pith of the oranges; large dice. Cut off and discard the ends of the radishes; thinly slice into rounds. Pit, peel and thinly slice the avocado; place in a bowl and top with ¼ of the vinegar to prevent browning. Season the avocado with salt and pepper.

While the onion pickles, using your hands, separate the sliced beef. Pat dry with paper towels and transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes per batch, or until just cooked through and tender. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board.

In a small pot, combine the onion, sugar, remaining vinegar, a large pinch of salt and ¼ cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until softened and the liquid is slightly reduced in volume. Set aside to cool, stirring occasionally, for at least 10 minutes. Reserving the pickling liquid, drain the pickled onion.

Place the rolls on a clean, dry work surface. Divide the cheese, cooked beef (drizzling any remaining liquid from the plate on top), pickled onion (you may have extra) and ¼ of the romaine between the roll bottoms. Complete the tortas with the roll tops.

Cut the cooked tortas in half on an angle. Divide the sliced tortas and avocado between 4 dishes. In a large bowl, combine the oranges, radishes, remaining romaine and 2 tablespoons of the reserved pickling liquid (discarding any remaining liquid). Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Top the avocado with the salad. Enjoy!

Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp419