Mexican Carne Asada Torta

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This Mexican Carne Asada Torta recipe is a sandwich filled with juicy, grilled marinated skirt steak, pickled onions, refried beans, and avocado. A flavor-packed lonche!

Prep Time15

Cook Time8

Marinating30

Total Time53

Course: Main Dish

Cuisine: Mexican

Servings: huge sandwiches

Calories: 647kcal

Author: Eden Westbrook

Equipment

Ingredients

Carne Asada Marinade

3 chipotles from a can of chipotles in adobo sauce
½ cup orange juice
3 fresh limes juice and zest
¼ cup apple cider vinegar
5 cloves garlic peeled and smashed
½ teaspoon ground coriander seeds
½ teaspoon ground cumin seeds
½ tablespoon chili powder
1 teaspoon black pepper freshly ground
½ tablespoon kosher salt
¼ cup vegetable oil or other high heat oil

Torta de Carne Asada Ingredients

2 lbs skirt steak
4 bolillo rolls or telera bread
¼ cup mayonnaise
1 cup refried beans
head of lettuce iceberg is classic, I used leafy green lettuce
3 ripe tomatoes romas or heirloom are best
pickled onions as much as you like
3 hass avocados ripe and sliced thinly
1 cotija cheese

Cilantro Lime Mayo

½ cup mayonnaise
¼ cup cilantro leaves chopped from stem
1 tablespoon lime juice about 2 limes' worth

Instructions

Make the Carne Asada

Whisk together all the ingredients for the marinade. Pour it into a gallon sized zip top bag with the skirt steak and close the bag with as little air in it as possible.
½ cup orange juice, 3 fresh limes, ¼ cup apple cider vinegar, 5 cloves garlic, ½ teaspoon ground coriander seeds, ½ teaspoon ground cumin seeds, ½ tablespoon chili powder, 1 teaspoon black pepper, ½ tablespoon kosher salt, ¼ cup vegetable oil, 2 lbs skirt steak, 3 chipotles
Massage the marinade into the skirt steak and marinate for at least 30 minutes but up to overnight in the fridge. I find 2-4 hours to be the sweet spot for great flavor and tenderness.
Oil your grill grates with cooking spray, then preheat your grill to medium-high 400-450℉.
Using long tongs, carefully place the skirt steak on the oiled grill grate. Close the lid and grill for 3-4 minutes on each side. When done, remove the steak from the grill and place it on a large plate to rest for five minutes.

Make the Tortas

In a small bowl, blend together the cilantro, lime juice and zest, and mayonnaise to create the cilantro lime mayo.
½ cup mayonnaise, ¼ cup cilantro leaves, 1 tablespoon lime juice
Get a frying pan on the stove top over medium heat. Slice the bread rolls in half and smear mayonnaise over the cut side of each half. Once the pan is preheated, toast the bread cut side down in the pan until golden brown, about 2-4 minutes. Remove the toasted rolls and set aside.
4 bolillo rolls, ¼ cup mayonnaise
Slice the carne asada against the grain once rested.
On the bottom half of the toasted rolls, give a generous smear of warm refried beans. Put a layer of sliced steak, then lettuce, tomatoes, pickled onion, your avocado, and crumble on some cotija cheese. Repeat for each roll, and remember: these are meant to be huge sandwiches!
1 cup refried beans, head of lettuce, 3 ripe tomatoes, pickled onions, 3 hass avocados, 1 cotija cheese
Smear the cilantro lime mayo onto the top halves of the rolls and top the sandwiches. Wrap with parchment paper or stick in toothpicks for stability. Serve immediately.

Notes

Variations and Pro Tips

Don't have a grill? A cast iron skillet or grill pan works perfectly when it's too cold to grill or you just don't have one.

Always discard your marinade. This marinade is not to be used as an extra sauce.

Swap the proteins! Stuff your Mexican torta with pork carnitas, chicken adobada, or sliced chorizo.

Make it saucy with an avocado lime crema, salsa verde, or your favorite hot salsa.

Swap the pickled onions for diced white onions, or add in fajita veggies, or even caramelized onions!

Storage and Reheating

The sandwich itself should be eaten once you make it, otherwise the bread gets all soggy. But if you have extra carne asada and other ingredients, keep the sliced tomatoes, avocados, steak, refried beans, lettuce in separate airtight containers for up to two days.

Rewarm the steak and refried beans in microwave-safe dishes until warmed through (about a minute or two), or rewarm in a wide pan over medium heat on the stove top.

Nutrition