Directions

1. For Barbacoa, place cubes of beef in electric pressure cooker. Mix water, marinade and sauce starter and pour over the meat. Seal and cook until very tender, approximately 40 minutes on high/medium setting. De-pressure, shred and mix well. Strain ½ cup of liquid from the barbacoa into a bowl for the ahogada sauce.
2. While barbacoa is cooking, make the corn fritters (to be torta rolls).
3. Mix corn, green onion, and diced sun-dried tomatoes in a medium bowl. In a separate bowl, mix flour, cornmeal, Tuscan rub, baking powder, and ground black pepper. Add to the corn/tomato mixture to the cornmeal mixture and stir to combine. Add beaten eggs, milk, and cheeses. Stir to mix (will be thick).
4. Heat a large non-stick skillet or griddle to medium high heat and coat with olive oil. Scoop about ⅓ cup of the mixture into a circle on hot surface and spread to about 5 inch circle. Repeat with one or two more, per batch/pan, not overcrowding. Fry 3-4 minutes or until starting to brown on edges. Carefully turn and cook the other side 2-3 minutes, or until golden. Transfer to paper towels or rack to drain. Repeat until all are done (should have 8). 
5. Ahogada sauce: In the bowl with the reserved barbacoa liquid, add the crushed tomatoes, Chipotle Topper Sauce, and lime juice, and mix well. 
6. To serve, place a corn fritter on each of four plates, spread about 1/3 cup shredded lettuce and 1-2 tablespoons diced red onion on each. Lightly straining excess liquid, divide the barbacoa (among the four fritters. Top with a second fritter and generously top with the ahogada sauce (about ½ cup each). Sprinkle with herbs of choice and green onions and serve.