Mexican Cuisine

Mexican Carne Asada Tortas

Mexican Carne Asada Tortas

Embark on a culinary adventure with these Mexican Carne Asada Tortas, a vibrant and hearty sandwich that’s a staple of Mexican cuisine. This recipe features succulent grilled skirt steak marinated in a robust blend of citrus, spices and chipotle, layered with creamy refried beans, spicy pickled onions and a fresh avocado and radish salsa.

Ingredients:

FOR THE CARNE ASADA:

  • 1 cup coarsely chopped coriander leaves and tender stems
  • 1 whole chipotle in adobo, plus 1 tablespoon adobo sauce
  • 2 spring onions, coarsely chopped
  • 3 cloves of garlic
  • Peel and juice of 2 limes
  • Peel and juice of 1 navel orange
  • 1 tablespoon canola oil, plus extra for grilling
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 tsp freshly ground black pepper
  • 1lb skirt steak, trimmed and cut into 5-6in lengths with grain

FOR THE QUICK PICKLED ONIONS:

  • 1 small red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 c. water

FOR THE SEASONING:

  • 1/2 tsp ground paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 teaspoon kosher salt

FOR THE REFRIED BEANS:

  • 3 tbsp canola oil
  • 1 jalapeño, chopped with seeds intact
  • 2 cloves garlic, minced
  • 1 15 oz can pinto beans, drained and rinsed
  • 1/2 cup low-sodium vegetable stock or water
  • 1/2 reserved coriander leaves, chopped
  • 1 teaspoon seasoning mix

FOR THE AVOCADO RADISH SALSA:

  • 1 avocado, ripe but firm, diced
  • 5 large radishes, diced
  • Juice and zest of 1 lime
  • 2 cloves garlic, grated
  • 1/2 cup grape tomatoes, quartered
  • 1/2 tsp seasoning

FOR THE ASSEMBLY:

  • 4 Telera rolls
  • 2 tbsp reserved marinade
  • 1/2 c. mayonnaise
  • 4 oz queso fresco, sliced
  • Leaf lettuce

Methods of cooking:

For the carne asada:

In a blender, combine cilantro, chipotle and adobo sauces, scallions, garlic, lime zest and juice, orange zest and juice, canola oil, Worcestershire sauce, ground cumin, kosher salt and black pepper. Blend until smooth.

Place the skirt steak in a resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or overnight.

Preheat the barbecue on high. Remove steak from marinade (reserve marinade) and grill until charred and medium rare, about 3 minutes per side. Allow to rest before slicing against the grain.

To make the quick pickled onions:

Combine the red onion, red wine vinegar, granulated sugar, kosher salt and water in a bowl. Leave to stand at room temperature for at least 30 minutes.

For the seasoning mix:

Combine the paprika, dried oregano, chilli powder, ground cumin, onion powder and kosher salt.

To make the refried beans:

Heat canola oil in a skillet over medium heat. Add minced jalapeño and garlic and cook until fragrant.

Add pinto beans and mash with a fork or potato masher. Stir in vegetable stock or water, chopped coriander leaves and seasoning mix. Cook until heated through.

To make the avocado and radish salsa:

In a bowl, combine diced avocado, diced radish, lime juice and zest, grated garlic, quartered grape tomatoes and seasoning mix.

To make:

Slice Telera rolls in half and spread with a mixture of the reserved marinade and mayonnaise.

Top with slices of grilled carne asada, pickled onions, refried beans, slices of queso fresco, avocado radish salsa and lettuce.

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