Carne Asada Torta
Savor the bold and zesty flavors of this Carne Asada Torta, the ultimate Mexican sandwich brimming with irresistible taste and texture. Juicy skirt or flank steak is marinated in a citrusy blend of lime and orange juice, soy sauce, garlic, and spices, then grilled to perfection for a smoky, charred flavor. Layered on a soft and airy bolillo roll alongside creamy refried beans, fresh avocado slices, crisp lettuce, and tangy pickled jalapeños, this torta is finished with crumbled queso fresco or cotija cheese for a satisfying touch. Perfect for lunch or dinner, this hearty sandwich is a fiesta of vibrant ingredients and authentic Mexican street food flair. Serve it with your favorite salsa or crispy chips for a meal that’s as deliciously satisfying as it is easy to make.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound Skirt steak or flank steak
- 2 tablespoons Lime juice
- 2 tablespoons Orange juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 4 pieces Bolillo rolls (Mexican sandwich rolls)
- 4 tablespoons Mayonnaise
- 1 cup Refried beans
- 2 pieces Avocado, sliced
- 1 piece Tomato, sliced
- 4 pieces Fresh lettuce leaves
- 0.5 cup Pickled jalapeños, sliced
- 0.5 cup Queso fresco or cotija cheese, crumbled
Instructions
In a medium bowl, combine the lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, black pepper, and salt to create a marinade.
Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated, then seal and refrigerate for at least 30 minutes (or up to overnight for more flavor).
Preheat a grill, grill pan, or skillet over medium-high heat. Cook the marinated steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove the steak from heat and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, slice the bolillo rolls in half lengthwise and spread 1 tablespoon of mayonnaise on the cut side of each roll.
Spread a thin layer of refried beans on the bottom half of each roll.
Add slices of avocado on top of the beans, followed by the sliced steak, tomato slices, lettuce leaves, pickled jalapeños, and crumbled queso fresco or cotija cheese.
Place the top half of the roll over the fillings, pressing gently to hold everything together.
Serve the tortas immediately with a side of chips or your favorite salsa. Enjoy!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
