Prep 20 mins
Cook 20 mins
It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy--it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.
- 4 -8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
- 1 -2 cup breadcrumbs (for dredging steaks)
- 2 -3 eggs
- vegetable oil (for frying)
- 4 good quality sub hot dog buns or 2 loaves French bread
- sour cream (approx 3/4 cup)
- 1 (14 ounce) can refried beans
- 1⁄2 lb chorizo sausage (fround or with skins removed)
- 8 ounces queso fresco (or feta cheese)
- shredded lettuce
- sliced tomatoes
- 2 avocados (peeled and sliced thinly)
- 1 onion, thinly sliced into rings
- Dredge steaks in egg and breadcrumbs, set aside.
- Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
- Test temp of oil by sprinkling some breadcrumbs into oil.
- If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
- Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
- Put steaks in a warm oven to keep warm while you continue with the next steps.
- In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
- To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
- If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
- Then split the bread (or sub buns) down the center and scoop out excess bread.
- To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
- Set aside.
- To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
- Sprinkle with 1/4 of the chorizo.
- Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
- Top with shredded lettuce.
- Then add the sliced tomato.
- Followed by the avocado slices.
- Then the onions.
- Add the sandwich top and open really wide!
Robin, I've lived in Mexico most of my long life. I've eaten and made these scrumptious tortas A LOT!. Just a comment, they're so much better on warm bread, so just slightly toast them on stovetop pancake grill, as you assemble them, and serve them immediately or keep on low setting in regular oven until ready to serve. You may also add a strip or two of chipotle chile or jalapeños (or a drizzle of their juice) in the filling.
Wonderful & truly authentic recipe! My significant other is from Puebla, Mexico and firmly reccommends trying a variation, with refried beans & the bread most indigenous to the one they use in his family in Mexico is what the supermarkets call "Portegese rolls". Thank you so much for this recipe- its about time for a truly authentic recipe for tortas!
I have been meaning to rate this for awhile now. I have made it several times and am always pleased with the outcome. When I am especially concerned about limiting the fat content, I omit the chorizo and it is still good. Thanks for the post!