Tortas de Carne
Indulge in the robust flavors of Mexican street food with these homemade Tortas de Carne. Featuring juicy, marinated carne asada nestled within fluffy bolillo rolls, this recipe combines the perfect balance of smoky, savory, and creamy textures. Each torta is layered with refried beans, fresh avocado slices, crisp lettuce, ripe tomatoes, and fragrant cilantro, topped off with a hint of zesty lime and the spicy kick of pickled jalapeños. Quick to prepare in under 35 minutes, these hearty sandwiches are perfect for lunch or dinner, delivering authentic Mexican flair in every bite. Easy to customize and bursting with bold ingredients, Tortas de Carne are an irresistible way to elevate your sandwich game!
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Recipe Information
Ingredients
- 4 units bolillo rolls
- 1 pound carne asada (skirt or flank steak)
- 2 units avocado
- 2 units roma tomatoes
- 1 unit medium onion
- 1 head lettuce
- 1 cup refried beans
- 0.5 cup mayonnaise
- 4 tablespoons pickled jalapeños
- 1 unit lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 bunch fresh cilantro
Instructions
Begin by preparing the carne asada. Season the steak with salt, black pepper, and the juice of one lime. Let it marinate for 10 minutes at room temperature.
Heat a grill or skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet if using. Cook the steak for about 6-7 minutes per side or until it reaches your desired doneness.
Once cooked, remove the steak from the heat and let it rest for 5 minutes. Slice it thinly against the grain to ensure tenderness.
While the steak rests, prepare the other sandwich components. Slice the bolillo rolls in half lengthwise but leave one edge attached to form a hinge.
Spread a layer of refried beans on the bottom half of each roll.
Thinly slice the avocado, tomatoes, and onion. Tear or shred the lettuce leaves, and roughly chop the cilantro.
Layer the avocado, lettuce, tomato slices, onion slices, and cilantro over the beans.
Place the sliced carne asada on top of the vegetables.
Spread a thin layer of mayonnaise on the top half of each roll and add a tablespoon of pickled jalapeños if desired.
Close the tortas, pressing gently to compact them slightly, and serve immediately.
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5243 mg | 228% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 22.7 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4777 mg | 102% | |
*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.
