I really love a good sandwich and this recipe for Carne Asada Torta is at the top of my list! It’s so delicious and has everything I love, from the soft telera roll, the flavor packed and juicy carne asada, to all the fresh toppings. I think I could probably eat this once a week, it’s so good!
What is a Mexican Torta?
It’s a large Mexican sandwich that’s filled with a variety of meats including but not limited to, shredded carnitas, beef barbarcoa, pollo asada, chorizo, and carne asada.
Our version today is one of my favorites, which is the carne asada torta. It can be loaded with as little or as many ingredients such as refried beans, shredded lettuce, cheese, chile peppers, tomatoes, sliced onions.
Our yummy Carne Asada recipe is packed with flavor and incredibly delicious.
Pro Tip: Marinating the skirt steak for the full 12 hours will get the most flavorful meat!
How to Make the Perfect Carne Asada Torta
This is a really simple carne asada torta recipe, that is super quick to make once you have your meat marinated and cooked!
Ingredients
Assembly Ingredients
Assembly Process
- Start with a nice smear of spreads (mayo, mashed avocado, refried beans if using) on both the top and bottom halves of the roll. Not only will this keep the sandwich moist, but it’ll help to keep the ingredients in the torta intact.
- Next, pile the bottom half of the roll with the sliced carne asada.
- Pile shredded lettuce and sliced tomatoes over the carne.
- Press the pickled jalapenos and sprinkle with crumbled cheese. (Then gently but firmly press the top half of the roll over the ingredients to hold the torta together. Simple and delicious!)
Best Rolls to Use for Our Carne Asada Torta
Tortas are generally made using two types of bread rolls. The one we’re using today is a telera roll, which is a soft, round but flat bread roll that is sectioned into three pieces. The roll is very soft both on the inside and outside, but is sturdy enough to hold the many ingredients associated with a torta.
A bolillo is another popular bread option in Mexico. It’s an oblong shaped roll with the ends pinched together to resemble a football. The outside is hard and crusty and the inside is soft and chewy. The texture also makes this bread good for things like bread pudding and general ‘dunking’ purposes. Both types of breads are commonly used to make tortas.
Make Ahead and Freezing Instructions
Make Ahead
The carne asada can be marinated up to 2 days ahead of time. Any longer and the steak fibers will start to break down, making the carne tough.
Freezing
To freeze, marinate the steak for up to 24 hours. Then Transfer the steak along with any marinade into a resealable bag. Remove as much air from the bag, seal and freeze for up to 1 month.
When ready to use, place the frozen bag of carne asada onto a plate and thaw in the refrigerator overnight. Gently pat meat dry and grill.
Tips and Tricks for Carne Asada Torta Success
- It’s important that the carne asada has marinated for several hours, although overnight is best, to help tenderize the meat and to maximize flavor.
- The grill, skillet or grill pan being use should be hot before adding the carne to get a nice sear. The carne asada should only be cooked on both sides for a few minutes to avoid overcooking, which will result in a tough texture.
- To help hold the sandwich ingredients intact, you can gently push in the inside of the top half of the roll with your fingers to create a small divot in the roll. It’s is especially helpful if you’re piling your torta high with different ingredients.
Make a double batch of carne asada so you can add it to other recipes like some of our favorites below!
More Delicious Mexican Recipes You Will Love
Carne Asada Torta
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Ingredients
- 1 recipe carne asada
sandwich assembly
- 2 telera rolls
- 1 cup shredded iceberg
- 1 small avocado, mashed
- 1 vine-riped tomato, thinly sliced
- 1/8 small red onion, thinly sliced
- 1/4 cup crumbled cotija
- 12 slices pickled jalapenos
- 1/4 cup refried beans optional
- 4 dashes hot sauce optional
Instructions
- Make 1 recipe for carne asada and cut grilled meat into sandwich sized portions.
- To assemble: Schmear avocado across the tops and bottoms of the telera rolls. Top bottom buns with meat followed by tomatoes, red onions, iceberg, cotija, pickled jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.
Notes
- It’s important that the carne asada has marinated for several hours, although overnight is best, to help tenderize the meat and for maximum flavor.
- The grill, skillet or grill pan being use should be hot before adding the carne. The carne asada should only be cooked on both sides for a few minutes to avoid overcooking, resulting in a tough texture.
- The carne asada can be marinated up to 2 days ahead of time.
- To Freeze: Place the marinated steak into a resealable bag, removing as much excess air before sealing, and freeze for up to 3 months. When ready to use, place the frozen bag of carne asada onto a plate and thaw in the refrigerator overnight.
Nutrition
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