Have you ever had a torta? It’s basically a Mexican style sandwich and they are delicious. They’re served on hard crusty rolls and filled with any kind of meat like beef, chicken or pork then topped with iceberg lettuce, tomato, onions, and more. My Chile Lime Beef Tortas are my favorite at-home version and are chock full of flavor!
How to Make Chile Lime Beef Tortas
Besides the incredible flavors, my favorite thing about these tortas is that the meat is slow cooked. Chuck roast, chipotle peppers, onions, garlic, spices, fresh lime juice and tomato sauce are cooked low and slow until the meat is fall-apart tender. It just melts in your mouth!
After 7-8 hours on low, the chuck roast will be falling apart. Remove the meat and place on a plate or sheet pan. Shred with two forks then add back to the cooking liquid.
This recipe makes a lot because I like to freeze leftovers in smaller quantities. Then I have it on hand for more tortas or tacos, quesadillas, burritos, enchiladas, etc. If you want less, then just half the recipe. It’s simple to do!
Topping and Serving
The possibilities are limitless for topping the Chile Lime Beef Tortas. Here’s a list of what I used plus other ideas:
- Guacamole or avocado slices
- Thinly sliced red onion
- Fresh jalapeno slices
- Chipotle mayonnaise
- Monterrey Jack cheese
- Iceberg Lettuce
- Fresh lime juice
Additional Ideas:
- Chopped Cilantro
- Fresh Tomatoes
- Pico de Gallo
- Other cheese – cojita, cheddar, pepper jack
- Pickled jalapenos
- Pickled onions
- Refried beans
Whatever you choose to top this tasty tender beef, you can’t go wrong. Just set out a toppings bar for your family and everyone can customize to their liking. These Chile Lime Beef Tortas are a staple at my house and I hope they will be at yours too!
Sponsored post for Lee’s Marketplace. Ingredients on sale February 23-March 1: chuck roast, avocados, Monterrey Jack cheese
Chile Lime Beef Tortas
Equipment
- Slow Cooker
Ingredients
- 5 lbs boneless chuck roast, outside fat trimmed
- 1 white onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, diced
- 1/4 cup fresh lime juice (about 2 limes)
- 8 oz tomato sauce
- 2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 8 hoagie rolls or large crusty rolls
- Sliced Monterrey Jack cheese
- Shredded iceberg lettuce
- Avocado slices or prepared guacamole
- Chipotle mayonnaise
- Red onion, thinly sliced
- Fresh jalapeno, sliced
Instructions
- Add chuck roast, onion, garlic, chipotles, lime juice, tomato sauce, chili powder, salt and pepper to slow cooker. Cook on low for 6-8 hours. Once meat is very tender and “falling apart” remove and shred using two forks, discarding fat. Add shredded beef back to liquid.
- Serve on toasted rolls with toppings of choice.
Notes
- Additional topping ideas: chopped cilantro, tomato slices, pickled jalapenos or onions, pico de gallo and any cheese you’d like.
- Leftover meat can also be used for quesadillas, tacos, burritos, etc.
- Leftover meat freezes well for up to 3 months.
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