The Carne Asada Torta—a crispy, flavorful sandwich packed with tender marinated beef, fresh toppings, and a savory spread—is one of those meals that feels like a celebration. Whether you’re grabbing a quick lunch, satisfying your taco cravings in sandwich form, or simply diving into a hearty Mexican-inspired dish, this torta is the answer.
The beauty of a Carne Asada Torta lies in the contrast of textures: crispy, warm bread, juicy marinated beef, creamy avocado, and a touch of tangy salsa. Trust me, one bite and you’ll understand why this sandwich is a beloved street food in Mexico. It’s the perfect balance of bold and comforting—no wonder it’s a fan favorite!
Why You’ll Love Carne Asada Torta
This recipe isn’t just about the ingredients—it’s about crafting a flavor-packed meal that’s quick, easy, and satisfying. The Carne Asada Torta is a great option for any time you want something hearty but not heavy, and it’s perfect for feeding a crowd without too much fuss.
Is this Carne Asada Torta for you? Let’s see. Carne Asada Tortas are…
- Bold in Flavor: The marinated beef is grilled to perfection, with just the right touch of smoky, tangy, and savory.
- Satisfying: Hearty enough to fill you up but not so heavy that you’ll feel sluggish.
- Quick & Easy: A great choice for a fast weeknight dinner or lunch. Marinate the meat ahead of time and assemble!
- Customizable: Add your favorite toppings or swap out ingredients to suit your taste—this sandwich is all about flexibility.
- Perfectly Balanced: The crispy, toasted bread contrasts beautifully with the juicy, flavorful carne asada and fresh, creamy toppings.
Quick Tip: Want a smoky kick? Add a few slices of grilled jalapeño to your torta. It’s a game-changer.
Ingredients in Carne Asada Torta
A classic Carne Asada Torta is all about fresh, bold ingredients. Here’s what you’ll need:
Carne Asada (Marinated Steak): The star of the show! Flank or skirt steak works best here. Marinate it in a mixture of lime juice, garlic, and spices to create that mouthwatering flavor.
Bolillo Rolls: These Mexican rolls are soft and slightly sweet on the inside, with a crisp, golden crust. You can substitute with other soft rolls or baguettes, but bolillo is traditional!
Avocado: Creamy and smooth, this balances the savory beef and adds richness to the sandwich.
Pico de Gallo: A fresh, tangy salsa made with tomatoes, onions, cilantro, and lime juice. It adds crunch, brightness, and a little zing to each bite.
Mayonnaise: A simple spread to add creaminess and help tie the sandwich together. You can mix it with a little lime juice for extra zest.
Lettuce or Cabbage (Optional): For a refreshing crunch that adds texture.
Cheese (Optional): Melted Oaxaca cheese or a sprinkle of Cotija for an extra indulgent touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into how to bring this masterpiece together:
Preheat Your Equipment: Start by preheating your grill or skillet to medium-high heat. This ensures you get those perfect grill marks and a nice sear on the carne asada.
Marinate the Carne Asada: In a bowl, combine lime juice, garlic, cumin, chili powder, and salt. Coat the steak with the marinade and let it sit for at least 30 minutes, or overnight for even more flavor. The acid from the lime helps tenderize the meat, while the spices work their magic.
Grill the Carne Asada: Place the marinated steak on the grill or in your skillet and cook for about 4–6 minutes per side, depending on thickness and desired doneness. Let it rest for a few minutes before slicing against the grain into thin strips.
Toast the Bolillo Rolls: While the meat is resting, split the bolillo rolls and lightly butter them. Toast them on the grill or in a skillet until golden and crispy.
Assemble the Torta: Spread a thin layer of mayonnaise (or lime-mayo) on the bottom half of each bolillo roll. Layer with slices of carne asada, a spoonful of pico de gallo, a few slices of creamy avocado, and any additional toppings you love. If you’re using cheese, now’s the time to sprinkle it on top!
Serve and Enjoy: Place the top half of the roll on the sandwich, press gently, and serve warm with a side of chips or a fresh salad. Get ready to enjoy a bite of crispy, juicy, and flavorful heaven.
How to Make Carne Asada Torta?
Fresh Salads: Pair it with a light, citrusy salad like a simple arugula salad or a fresh cucumber and tomato mix for a refreshing contrast.
Crusty Bread: While the bolillo is traditional, you can serve this sandwich with crusty French baguette slices for extra crunch.
Creamy Accompaniments: Add a dollop of sour cream or a drizzle of salsa verde for a tangy twist.
Vegetable Sides: Roasted vegetables like zucchini, bell peppers, or corn on the cob complement the flavors beautifully.
As a Standalone: This sandwich is hearty enough on its own. Just make sure to load up on those fresh toppings!
Nutrition Information (Per Serving)
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
How to Serve Carne Asada Torta?
- With Fries: A crispy side of fries, sweet potato fries, or even homemade tortilla chips makes the perfect pairing.
- On its Own: Sometimes, the simplicity of a fresh torta is all you need to satisfy your cravings.
- With a Margarita: For a more festive touch, pair this sandwich with a refreshing margarita on the rocks.
Additional Tips
Prep Ahead: Marinate the carne asada the night before for maximum flavor. It makes the cooking process so much quicker when you’re ready to assemble!
Spice It Up: If you like it spicy, add a layer of jalapeños or a splash of hot sauce to the torta before serving.
Dietary Adjustments: To make it gluten-free, swap out the bolillo roll for a gluten-free bun. You can also use dairy-free mayonnaise and skip the cheese for a plant-based version.
Storage Tips: Leftover carne asada can be stored in the fridge for up to 3 days. Simply reheat and assemble when you’re ready for another torta!
Double the Batch: Planning a party? Grill extra carne asada and make a torta bar with all the toppings!
Tips & Variations/Quick Tips:
- Topping Ideas: Add pickled onions, sliced radishes, or even grilled pineapple for a sweet twist.
- Add Some Crunch: Crunchy cabbage or lettuce adds a refreshing contrast to the tender beef.
- Make It Saucy: Top with your favorite salsa for extra flavor—try a smoky chipotle salsa for depth.
FAQ Section
Q1: Can I make this torta ahead of time?
A1: While the carne asada is best fresh, you can prep all your toppings and even marinate the meat ahead of time. Just grill it when you’re ready to assemble!
Q2: What can I substitute for bolillo rolls?
A2: You can use any soft, crusty roll—French baguette, ciabatta, or even sandwich buns—but bolillo is the traditional choice for this dish.
Q3: Can I use a different protein for the torta?
A3: Absolutely! You can swap the carne asada for grilled chicken, shrimp, or even grilled vegetables for a delicious twist.
Q4: How do I store leftovers?
A4: Store any leftover carne asada in an airtight container for up to 3 days. You can reheat it in a skillet or microwave, then assemble your torta fresh!
Q5: Can I freeze the carne asada?
A5: Yes, you can freeze the cooked carne asada for up to 2 months. Thaw it overnight in the fridge, then reheat and assemble your torta when you’re ready.
Q6: Can I make the torta vegetarian?
A6: Of course! Replace the carne asada with grilled portobello mushrooms, roasted sweet potatoes, or your favorite plant-based protein.
There you have it! The Carne Asada Torta is a must-try for anyone who loves bold, savory, and satisfying sandwiches. This tasty treat is perfect for lunch, dinner, or even a casual get-together. So, grab your bolillo rolls, fire up the grill, and treat yourself to a Mexican classic!
Carne Asada Torta
Ingredients
- For the Carne Asada:
- 1 pound flap or skirt steak
- ¼ cup olive oil
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 teaspoons smoked paprika
- 1 ½ teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt or to taste
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne powder more to taste
- ½ teaspoon black pepper
- For the Avocado Tomatillo Salsa:
- 1 tablespoon olive oil
- 5 to 6 tomatillos peeled and chopped
- ⅓ yellow onion chopped
- 2 to 3 garlic cloves
- 1 bunch cilantro
- 1 large avocado
- Juice of 1/2 lime
- 2 jalapeños
- ½ teaspoon salt more to taste
- For Assembly:
- Telera rolls toasted
- Refried beans
- Avocado thinly sliced
- Lettuce chopped
- Oaxaca cheese sliced
- Cotija cheese crumbled
- Tomatoes optional
- Pickled jalapeños optional
- White onion diced
- Sour cream
- Cilantro finely chopped
Instructions
- Make the Salsa:
- Heat olive oil in a pan over medium heat. Add the tomatillos and onion, searing for 4 to 5 minutes. Remove from heat.
- Add the seared tomatillos and onions to a food processor along with garlic, cilantro, avocado, lime juice, jalapeños, and salt. Blend until smooth.
- Transfer the salsa to a bowl and set aside.
- Make the Carne Asada:
- In a large bowl, combine olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper. Whisk to create a marinade.
- Add the flap steak to the marinade, mixing to coat evenly. Cover and let marinate for at least 30 minutes, or overnight for more flavor.
- Preheat a skillet or grill over high heat. Add the steak and sear for 3 to 4 minutes on each side, or until browned and cooked to your desired level. Slice the steak into thin strips or cubes.
- Assemble the Tortas:
- Spread refried beans on the bottom of each toasted telera roll.
- Top with carne asada, Oaxaca cheese, cotija cheese, lettuce, avocado slices, white onion, cilantro, and sour cream.
- Drizzle with the tomatillo salsa, seal the sandwich shut, and serve.
