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Carne Asada Torta
Andre Lewis

Carne Asada Torta

A torta needs a bolillo that can hold beans, juicy steak and avocado without collapsing. The pickled jalapeños cut through the richer layers, and Oaxaca cheese gives a soft pull without burying the carne asada. Toast the bread on the same griddle that held the beef.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bolillo rolls
  • 1 1/4 lbs skirt steak
  • 2 tbsp lime juice
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 cup warm refried beans
  • 4 oz Oaxaca cheese shredded
  • 1 ripe avocado thinly sliced
  • 1 medium tomato cut into 8 slices
  • 1/3 cup pickled jalapeño slices
  • 1/4 cup Mexican crema

Method
 

  1. Rub the skirt steak with the lime juice, oil, cumin and salt and let it stand for 15 minutes while a griddle heats over high heat.
  2. Cook the steak for 3 to 5 minutes per side until browned and the thickest section reaches 145°F.
  3. Rest the steak for 5 minutes, then slice it thinly across the grain.
  4. Split the bolillos and toast the cut sides on the griddle for 1 to 2 minutes until crisp.
  5. Spread the bottom halves with warm beans and the top halves with crema.
  6. Layer the steak, Oaxaca cheese, avocado, tomato and pickled jalapeños over the beans.
  7. Close each torta, press it gently and serve while the bread is crisp and the cheese has softened.