Recipe by ROBIN PENA
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.
Top Review by Mexi-Rosie
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.
- 4-8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
- 236.59-473.18 ml breadcrumbs (for dredging steaks)
- 2-3 eggs
- vegetable oil (for frying)
- 4 good quality sub hot dog buns or 2 loaf French bread
- sour cream (approx 3/4 cup)
- 396.89 g can refried beans
- 226.79 g chorizo sausage (fround or with skins removed)
- 226.79 g queso fresco (or feta cheese)
- shredded lettuce
- sliced tomatoes
- 2 avocados (peeled and sliced thinly)
- 1 onion, thinly sliced into rings
Directions See How It's Made
- 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!