Friday, May 21, 2010

Tortas con Carne

2 lbs. boneless chuck steak ($2.58)
1/4 C. lemon juice ($.10)
2 tsp. black pepper ($.10)
2 tsp. salt ($.10)
1 tsp. cumin ($.05)
1/2 tsp. cocoa powder ($.05)
1/2 tsp. chili powder ($.05)
2 tsp. cooking oil ($.05)
6 bolio rolls (or firm sub rolls) ($2.00)
1 C. shredded sharp cheddar cheese ($.39)
1/4 head of purple cabbage, shredded ($.12)
3/4 C. salsa ($.20)

Mix spices together, rub onto meat. Add lemon juice over the meat and let marinate for 24 hours. Meat should absorb most of the marinade. Add more lemon juice if desired.

Add 1 tsp. cooking oil to a non-stick pan, over medium-high heat. Brown the meat evenly on each side, and reduce heat to medium low, cover and cook an additional 15-18 minutes. Meat is done when it reaches your desired doneness.

Remove meat from the pan and let rest for 10-15 minutes.

Slightly hollow out the bolio rolls, brush with remaining oil lightly, and grill until just golden.

Thinly slice the meat, pile onto a bolio roll (or a hard sub roll - like Turano's), top with cheese, shredded cabbage, and salsa.

Serve immediately.

Yields = 6 servings or 18 appetizers
Cost: $5.78
Cost per serving: $.96 ($.32 per appetizer)

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