Avocado Tomatillo Salsa

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Avocado Tomatillo Salsa

Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Servings 4


**For Carne Asada:**

  • 1 pound of flap or skirt steak
  • 1/4 cup of olive oil
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 tablespoons of soy sauce
  • 2 tablespoons of white vinegar
  • 2 teaspoons of smoked paprika
  • 1 1/2 teaspoons of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of salt or to taste
  • 1 1/2 teaspoons of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of cayenne powder add more to taste
  • 1/2 teaspoon of black pepper

**For Avocado Tomatillo Salsa:**

  • 1 tablespoon of olive oil
  • 5 to 6 tomatillos peeled and chopped
  • 1/3 of a yellow onion chopped
  • 2 to 3 garlic cloves
  • 1 bunch of cilantro
  • 1 large avocado
  • Juice of 1/2 lime
  • 2 jalapeƱos
  • 1/2 teaspoon of salt add more to taste

**For Assembly:**

  • Telera rolls toasted
  • Refried beans
  • Thinly sliced avocado
  • Chopped lettuce
  • Sliced Oaxaca cheese
  • Crumbled cotija cheese
  • Optional: tomatoes pickled jalapenos, diced white onion, sour cream, finely chopped cilantro


**Make the Salsa:**

  • Heat olive oil in a pan over medium heat.
  • Sear tomatillos and onion for 4 to 5 minutes, then remove from heat.
  • In a food processor, combine seared tomatillos and onions with garlic cloves, cilantro, avocado, lime juice, jalapeƱos, and salt. Blend until smooth.
  • Transfer the salsa to a bowl and set aside.

**Make the Carne Asada:**

  • In a large bowl, whisk together olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper to make a marinade.
  • Add flap steak to the marinade, ensuring it’s evenly coated. Let it marinate for at least 30 minutes or overnight for best results.
  • Preheat skillet or grill over high heat.
  • Sear the steaks until browned on both sides, about 3 to 4 minutes per side.
  • Slice the steak into small cubes or thin strips against the grain.


  • Take a toasted telera roll and spread refried beans on the bottom.
  • Layer on the steak, Oaxaca cheese, cotija cheese, lettuce, avocado, white onion, cilantro, sour cream, and tomatillo salsa.
  • Seal the sandwich and enjoy!


  • For melty Oaxaca cheese, broil it in the oven before adding other toppings.
  • Customize your torta with your favorite toppings like tomatoes or pickled jalapenos, or skip ingredients you don’t like. The possibilities are endless!

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