Mexican Tortas De Milanesa
Sink your teeth into the bold and satisfying flavors of *Mexican Tortas de Milanesa*, a beloved street food classic that combines crispy, golden breaded beef steaks with a symphony of fresh and zesty toppings. This hearty sandwich starts with perfectly seasoned and pan-fried milanesa, tucked into a toasted bolillo roll slathered with creamy refried beans and tangy mayonnaise. Each bite is layered with refreshing lettuce, juicy tomato slices, creamy avocado, and a spicy kick from pickled jalapeños, with optional Oaxaca or queso fresco cheese adding a delightful finishing touch. Quick to prepare yet packed with authentic Mexican flavor, these tortas are the ultimate comfort food, ideal for lunch, dinner, or sharing with friends. Serve them with hot sauce or salsa for an extra burst of heat and enjoy a delicious journey south of the border!
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Recipe Information
Ingredients
- 4 pieces Beef steaks (thin cut)
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup Vegetable oil
- 4 pieces Bolillo rolls or torta bread
- 1 cup Refried beans
- 4 tablespoons Mayonnaise
- 4 pieces Lettuce leaves
- 8 pieces Tomato slices
- 1 large Avocado (sliced)
- 4 tablespoons Pickled jalapeños
- 1 cup Cheese (optional, Oaxaca or queso fresco)
Instructions
Place the beef steaks between two sheets of plastic wrap and gently pound them with a meat mallet until they're about 1/4 inch thin.
In a shallow dish, mix the flour with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.
In another shallow dish, beat the eggs and season with a pinch of salt.
In a third shallow dish, combine the breadcrumbs with the remaining salt, pepper, and garlic powder.
Dredge each steak in the seasoned flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs, pressing gently to ensure the coating sticks well.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry each breaded steak for about 3-4 minutes per side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Slice the bolillo rolls in half lengthwise and lightly toast them on a griddle or in the oven.
Spread a thin layer of refried beans on the bottom half of each roll and a layer of mayonnaise on the top half.
Place a piece of the fried milanesa steak on the bottom half of each roll.
Top the steak with a leaf of lettuce, two slices of tomato, avocado slices, and a tablespoon of pickled jalapeños.
If using cheese, add a sprinkle of Oaxaca or queso fresco on top of the toppings.
Close the sandwich with the top half of the roll and press down gently.
Serve immediately with a side of salsa or your favorite hot sauce for dipping.
Nutrition Facts
Calories |
6648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.8 g | 583% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 135.8 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 10078 mg | 438% | |
| Total Carbohydrate | 455.6 g | 166% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 27.2 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1755 mg | 135% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 4212 mg | 90% | |
*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.
