Carne Asada Tortas

Carne asada is a delicious sliced grilled beef marinated in spices before grilling. A torta is a Mexican sandwich usually served on a bolillo roll, a savory white roll that is crusty on the outside like a baguette. We used a regular sandwich roll here; you can try it on different bread varieties to switch things up.

⏲️ Time needed

The meat needs to marinate overnight, so plan about 10 minutes the night before to mix your marinade. Exact cooking time will depend on how done you prefer your steak.

🥘 Ingredients

• flap meat
• garlic powder
• onion powder
• paprika
• cumin
• chili powder
• black pepper
• ginger
• garlic
• lime juice
• oil
• sandwich rolls
• iceberg lettuce
• guacamole
• tomato
• cotija cheese
• jalapeno slices
• hot sauce

📋 Instructions

Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight.

Grill the meat until it’s cooked to your preference.

To assemble: Spread guacamole on the tops and bottoms of the rolls. Top the bottom half of the buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.

💭 Tips

Bolillos—a savory white roll that is crusty on the outside similar to a baguette— are typically used to make tortas, but we used a softer sandwich bun. If you want the authentic taste but cannot find bolillos, you can use French rolls instead.

Flap meat is another name for a sirloin tip steak, and may also be referred to as “faux hanger.” It is an inexpensive cut of meat that is perfect for grilling, but if you can’t find flap meat you can substitute flank steak.

Use plastic gloves when cutting the jalapeno to reduce the risk of accidentally burning your eyes or face. This is also a good way to reuse plastic produce bags if you have them.

📖 Recipe

Carne Asada Tortas

Carne asada is a delicious sliced grilled beef made with spices to marinate the meat before grilling. A torta is a Mexican sandwich usually served on a bolillo roll, a savory white roll that is crusty on the outside (we used a softer sandwich bun when we made our tortas).

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Prep Time 25 mins

Cook Time 20 mins

Marinating Time 12 hrs

Total Time 12 hrs 45 mins

Course Main Dish

Cuisine Mexican

Servings 6 sandwiches

Calories 580

Ingredients

  

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• 2 lbs flap meat

Marinade:

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 ½ tsp cumin
• 1 tsp chili powder
• ½ tsp black pepper
• ½ tsp ground ginger
• 2 garlic cloves, minced
• ½ cup lime juice
• 3 Tbsp oil

For the sandwiches:

• 6 sandwich rolls, bolillo or French are most authentic
• ½ head shredded iceberg lettuce
• 4 oz. homemade guacamole
• 1 large tomato, sliced
• 8 oz. cotija cheese, crumbled (or shredded colby jack)
• ½ cup jalapeno slices
• hot sauce, to taste

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Instructions

• Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight. Grill meat until cooked to your preference.
• To assemble: Spread guacamole on the tops and bottoms of the rolls. Top bottom buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.

Notes

Flap meat is another name for a sirloin tip steak, and may also be referred to as “faux hanger.” It is an inexpensive cut of meat that is perfect for grilling, but if you can’t find flap meat you can substitute flank steak.

We used sandwich rolls for our tortas, but if you can find French rolls or bolillo, they are a more authentic style torta.

Nutrition per serving

Calories: 580 calCarbohydrates: 40 gProtein: 46 gFat: 25 gSodium: 1025 mgFiber: 4 gSugar: 5 gNet Carbs: 36 g

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