Torta Asada (Mexican Carne Asada Sandwich)
- Reviews 1
Ready In: 35 mins
Serves: 6
Ingredients
- 6 bolillos rolls
- 1 1⁄2 lbs flank steaks, thinly sliced
- 1 (14 1/2ounce) can rosarita zesty fat free refried beans with jalapeno
- 2 cups lettuce, finely chopped
- 1 cup sharp cheddar cheese, shredded (optional)
- 2 tablespoons hot sauce (optional)
salsa fresca
- 3 medium tomatoes, diced
- 3 tablespoons yellow onions, finely minced
- 1 1⁄2 jalapenos, minced
- 1 lime, juice of
- 2 tablespoons cilantro, finely minced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1⁄8 teaspoon sea salt
- 1⁄4 teaspoon fresh cracked black pepper
guacamole
- 3 avocados
- 1 tablespoon yellow onion, finely minced
- 1⁄2 a jalapeno, minced
- 1 tablespoon cilantro, minced
- 1 garlic clove, minced
- 1⁄2 lime, juice of
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon pepper, fresh cracked
Directions
- start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
- about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
- turn oven on 250 for toasting.
- heat beans on med-low until hot.
- in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
- once done let sit for 5 minutes.
- while the meat is resting slice bolillos in half & toast for 4 minutes.
- cut carne asada into small pieces or strips.
- spread one half of the bolillos with guacamole.
- spread the other half with hot beans.
- sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
- close sandwich, press down & cut in half.
- serve with extra salsa & guacamole (if there's any left still!).
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