Carne Asada Torta

This Carne Asada Torta recipe is perfect for leftovers.

Growing up, summers meant kids running around, food grilling, music playing, an ice chest full of beer, and los tíos arguing about los terrenos. 🙄😄

You can just imagine the food – carne asada tacos, corn, salsas, rice, beans, and a mountain of tortillas.

What to do with the leftover beef? Sink your teeth into this Mexican beef sandwich!

Ingredients

For the Marinade:

• Beef – flap or skirt steak (preferred)
• Lime juice
• Ground cumin
• Ground oregano
• Garlic clove
• Salt
• Black Pepper
• Olive Oil 

For the Sandwich:

• Bread (Telera roll if you can find it)
• Mayonnaise
• Avocado 
• White onion
• Cilantro
• Jalapeño
• Lettuce
• Tomato

What is a torta? In Mexican Spanish, a torta means a sandwich. In other Spanish speaking countries, it might also refer to a cake. Here, we are making a tasty sandwich.

Instructions

• Marinate the beef with the marinade ingredients for 1 hour.
• Up to overnight in a resealable bag. 

Cuts of Beef:

Flap steak and skirt steak are commonly used to make carne asada. You can also use iron steak, top round, rib eye steak. Basically, any thin piece of beef. If you can’t find a thin piece of beef, pound it thin between two pieces of wax paper, then marinade it and cook as instructed below. 

• Cook the meat in a grill pan or on the grill until done. 
• Let the meat rest before chopping it into small pieces. 

Take the beef out of the fridge for 15 minutes before place on the grill. Cook until golden brown and slightly charred. 

How long to cook it depends on how you like your beef cooked. 

Beef Grilling Temperatures

• Medium rate – cook for 4 to 5 minutes on each side until you reach an internal temperature of 130-135 degrees F 
• Medium – cook for 5 to 7 minutes  on each side until you reach an with an 135-145 degrees F 
• Medium-well – cook for 8 to 10 minutes  on each side until you reach an with an internal temperature of 145-155 degrees F.

• Place the avocados in a bowl and sprinkle with salt.
• Mash until smooth.

My mom used to call this guacamole and is nothing but really smooth avocado and salt. 

Swap out for traditional guacamole or avocado salsa. 

Let the meat rest slightly before slicing. Cover with aluminum foil until ready to assemble the sandwiches. 

Prepare all the remaining ingredients to assemble. 

• Slice the roll in half. 
• Smear the top bun with mayonnaise and the bottom half with the mashed avocado. 
• Add the sliced steak, shredded lettuce, tomato, onion, cilantro, and jalapeno slices.
• Top with the other half. 

See why this recipe is great for leftover carne asada!

What Bread to Use:

Bolillo and teleras are traditionally used to make tortas, or sandwiches. 

If they are not readily available at your local store, use baguette, hoagie rolls, even ciabatta bread. 

Variations:

Instead of fresh jalapenos, use pickled jalapenos. Or swap out fresh white onion for red onions or pickled onions. 

One variation of this sandwich is to spread a generous amount of refried beans on one side of each roll.

For a spicier kick, drizzle some hot sauce. 

Storing and Reheating Instructions:

I highly recommend storing the meat and all the ingredients separately. That way the buns do not get soggy. 

Store the cooked beef in a plastic container for up to 4 days in the fridge. Place the bread in a sealable plastic bag and remove as much air as possible. 

Reheat the beef in a skillet for 4-5 minutes, or on high in the microwave for 2-3 minutes (depending on your microwave). Assemble your sandwich and enjoy!

Sides:

• Refried beans
• Chiles toreados
• Cebollitas
• Elotes Mexicanos

Carne Asada Torta is a mouthwatering taste of Mexico that fits in your hand. This Mexican torta is easy to make for the home chef and will please even the pickiest of eaters.

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