Carne Asada Torta
This Carne Asada Torta is a mouthwatering Mexican sandwich packed with juicy and flavorful carne asada, topped with a creamy avocado tomatillo salsa verde. Elevate your sandwich game with this delicious and satisfying meal.
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.