Torta Asada Mexican Carne Asada Sandwich
Transport your taste buds straight to Mexico with this tantalizing Torta Asada, a traditional Mexican carne asada sandwich that’s bursting with bold flavors and satisfying textures. Tender, marinated skirt steak is grilled to perfection and layered onto toasted bolillo rolls slathered with creamy refried beans and tangy mayonnaise. Fresh toppings like sliced avocado, juicy Roma tomatoes, crisp lettuce, and optional pickled jalapeños elevate each bite with vibrant, zesty flair. Perfectly suited for lunch or dinner, this hearty sandwich pairs beautifully with tortilla chips, salsa, or a refreshing Mexican slaw. With its easy marinade and quick assembly, this recipe captures the authentic essence of Mexican street food in just 35 minutes.
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Recipe Information
Ingredients
- 1 lb Skirt steak (or flank steak)
- 2 tbsp Fresh lime juice
- 2 tbsp Orange juice
- 2 tbsp Soy sauce
- 2 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 4 Bolillo rolls (or French rolls)
- 1 cup Refried beans
- 1 Avocado, sliced
- 2 Roma tomatoes, sliced
- 4 Lettuce leaves
- 1 cup Pickled jalapeños (optional)
- 4 tbsp Mayonnaise
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
In a medium bowl, combine lime juice, orange juice, soy sauce, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.
Place the skirt steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (or up to overnight for maximum flavor).
Preheat a grill or skillet over medium-high heat. Add a tablespoon of vegetable oil to the skillet if not using a grill.
Remove the steak from the marinade and pat it dry with paper towels. Cook the steak for 3–5 minutes per side for medium-rare, or longer depending on your desired level of doneness.
Remove the steak from the heat and let it rest on a cutting board for 5 minutes. Slice it thinly against the grain.
While the steak rests, slice the bolillo rolls in half lengthwise and lightly toast them on the grill or in a skillet.
Spread a layer of refried beans on the bottom half of each roll. On the top half, spread mayonnaise for an added layer of creaminess.
Layer sliced avocado, tomato, lettuce, and pickled jalapeños (if using) on top of the refried beans.
Add a generous portion of sliced carne asada steak to each sandwich, then close the rolls to assemble the tortas.
Serve the tortas warm with your favorite sides, such as chips, salsa, or a zesty Mexican slaw. Enjoy!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 7260 mg | 316% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 18.3 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 4446 mg | 95% | |
*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.
