Torta (Mexican Sandwich)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 tortas
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Calories
1064 kcal
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Course
Main Course
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Cuisine
Mexican
Torta (Mexican Sandwich)
Description
The Torta (Mexican Sandwich) features diced chuck steak sautéed with onions, garlic, and a blend of spices until caramelized, providing a flavorful and tender meat filling. The guacamole prepared with ripe avocado, lime juice, cilantro, and onion adds a fresh and creamy contrast. The sandwich is constructed on toasted telera rolls spread with butter and layered with warm refried beans, slices of queso fresco, tomatoes, shredded iceberg lettuce, and finished with salsa of choice, offering varied textures from the soft bread to crisp lettuce and creamy cheese.
In this recipe, the emphasis is on layering well-seasoned meat and a mix of fresh and creamy toppings, creating a balance between rich and bright flavors. Toasting the bread with butter enhances its flavor and prevents sogginess from the fillings. The assembly invites immediate serving while still warm.
This recipe is suited for preparing the components ahead of time and assembling the sandwiches just before serving to retain freshness. The variations in salsa allow tailoring the heat and flavor according to taste.
Ingredients
For the meat
- 1 tablespoon olive oil
- ¼ onion chopped (white or yellow
- 2 cloves garlic minced
- 2 ½ pounds chuck steak diced into small cubes
- ½ teaspoon kosher salt plus more as needed
- ½ teaspoon black pepper freshly ground
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin ground
For the guacamole
- 2 avocado medium
- 2 tablespoons lime juice (about 1 lime)
- ¼ onion chopped, white
- ¼ bunch cilantro chopped
- ½ teaspoon kosher salt
For assembling
- 6 telera rolls halved
- ¼ cup butter softened
- 1 (15-ounce) can refried beans warmed
- 10-12 ounces queso fresco sliced
- 2 Roma tomato sliced
- ¼ iceberg lettuce shredded
- ¾ cup salsa (chile de arbol salsa, salsa verde, or roasted tomato salsa)
Instructions
- Make the meat. Heat the olive oil in a large skillet over medium-high heat. Add the steak, onion, garlic, and seasonings, and cook for about 20 minutes, stirring occasionally, until the meat is browned and all the juices have caramalized. Remove from the heat and cover until ready to serve.
- Make the guacamole. Add all the ingredients to a small mixing bowl and mash with a fork to combine. Cover and set aside.
- Toast the bread. Add a thin layer of butter to the inside of the telera rolls and toast them cut-side down on a skillet over medium-high until browned.
- Assemble. Assemble the tortas by adding a layer of the refried beans on the bottom half of the rolls, followed by guacamole, a few slices of queso fresco, tomatoes, the cooked meat, lettuce and some salsa. Gently press the top half of the telera over the torta and repeat until they have all been assembled. Serve and enjoy!
Notes
- Components can be prepped up to 2-3 days in advance and stored separately in airtight containers in the refrigerator.
- Toast the telera rolls just before assembling for best texture and flavor.
- Adjust salsa type to control the sandwich's spiciness and flavor profile.
- Press the sandwich gently when assembling to hold layers together without crushing fillings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tortas
Amount Per Serving
Calories 1064 kcal
% Daily Value*
| Serving | 1torta | |
| Calories | 1064kcal | 53% |
| Carbohydrates | 68g | 23% |
| Protein | 59g | 118% |
| Fat | 63g | 97% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 3g | 150% |
| Cholesterol | 181mg | 60% |
| Sodium | 1994mg | 83% |
| Potassium | 1319mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 388mg | 39% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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