Mexican Carne Asada Torta
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating
30 mins
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Total Time
53 mins
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Servings
4 huge sandwiches
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Calories
647 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Carne Asada Torta
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This Mexican Carne Asada Torta recipe is a sandwich filled with juicy, grilled marinated skirt steak, pickled onions, refried beans, and avocado. A flavor-packed lonche!
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Ingredients
Carne Asada Marinade
- 3 chipotles from a can of chipotles in adobo sauce
- 1/2 cup orange juice
- 3 fresh limes juice and zest
- 1/4 cup apple cider vinegar
- 5 cloves garlic peeled and smashed
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground cumin seeds
- 1/2 tbsp chili powder
- 1 tsp black pepper freshly ground
- 1/2 tbsp kosher salt
- 1/4 cup vegetable oil or other high heat oil
Torta de Carne Asada Ingredients
- 2 lbs skirt steak
- 4 bolillo rolls or telera bread
- ¼ cup mayonnaise
- 1 cup refried beans
- head of lettuce iceberg is classic, I used leafy green lettuce
- 3 ripe tomatoes romas or heirloom are best
- pickled onions as much as you like
- 3 Hass avocados ripe and sliced thinly
- 1 cotija cheese
Cilantro Lime Mayo
- ½ cup mayonnaise
- ¼ cup cilantro leaves chopped from stem
- 1 tbsp lime juice about 2 limes' worth
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Instructions
Make the Carne Asada
- Whisk together all the ingredients for the marinade. Pour it into a gallon sized zip top bag with the skirt steak and close the bag with as little air in it as possible.
- Massage the marinade into the skirt steak and marinate for at least 30 minutes but up to overnight in the fridge. I find 2-4 hours to be the sweet spot for great flavor and tenderness.
- Oil your grill grates with cooking spray, then preheat your grill to medium-high 400-450℉.
- Using long tongs, carefully place the skirt steak on the oiled grill grate. Close the lid and grill for 3-4 minutes on each side. When done, remove the steak from the grill and place it on a large plate to rest for five minutes.
Make the Tortas
- In a small bowl, blend together the cilantro, lime juice and zest, and mayonnaise to create the cilantro lime mayo.
- Get a frying pan on the stove top over medium heat. Slice the bread rolls in half and smear mayonnaise over the cut side of each half. Once the pan is preheated, toast the bread cut side down in the pan until golden brown, about 2-4 minutes. Remove the toasted rolls and set aside.
- Slice the carne asada against the grain once rested.
- On the bottom half of the toasted rolls, give a generous smear of warm refried beans. Put a layer of sliced steak, then lettuce, tomatoes, pickled onion, your avocado, and crumble on some cotija cheese. Repeat for each roll, and remember: these are meant to be huge sandwiches!
- Smear the cilantro lime mayo onto the top halves of the rolls and top the sandwiches. Wrap with parchment paper or stick in toothpicks for stability. Serve immediately.
Equipments used:
Notes
- The sandwich itself should be eaten once you make it, otherwise the bread gets all soggy. But if you have extra carne asada and other ingredients, keep the sliced tomatoes, avocados, steak, refried beans, lettuce in separate airtight containers for up to two days.
- Rewarm the steak and refried beans in microwave-safe dishes until warmed through (about a minute or two), or rewarm in a wide pan over medium heat on the stove top.
- Don't have a grill? A cast iron skillet or grill pan works perfectly when it's too cold to grill or you just don't have one.
- Always discard your marinade. This marinade is not to be used as an extra sauce.
- Swap the proteins! Stuff your Mexican torta with pork carnitas, chicken adobada, or sliced chorizo.
- Make it saucy with an avocado lime crema, salsa verde, or your favorite hot salsa.
- Swap the pickled onions for diced white onions, or add in fajita veggies, or even caramelized onions!
Nutrition Information
Show Details
Serving
1serving
Calories
647kcal
(32%)
Carbohydrates
23g
(8%)
Protein
55g
(110%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
513mg
(21%)
Potassium
1.622mg
(0%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
1.127IU
(0%)
Vitamin C
29mg
(32%)
Calcium
63mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4huge sandwiches
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 647kcal | 32% |
| Carbohydrates | 23g | 8% |
| Protein | 55g | 110% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 513mg | 21% |
| Potassium | 1.622mg | 0% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1.127IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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