Carne Asada Torta

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Check out my Carne Asada Torta! I tried making this sandwich, and I can’t wait to have it again. Imagine the torta of your dreams! These Mexican sandwiches are filled with juicy and flavorful carne asada. But wait, there’s more! They’re topped off with a creamy avocado tomatillo salsa verde. If you want to up your sandwich game, this recipe is for you!

Carne Asada Torta

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


**For the 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 adjust to taste
  • 1/2 teaspoon of black pepper

**For the 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 jalapeños
  • 1/2 teaspoon of salt adjust 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


**Making the Salsa:**

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

**Making the Carne Asada:**

  • In a large bowl, mix 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. Mix well.
  • Cover and let it sit for at least 30 minutes or overnight for better flavor.
  • Preheat skillet or grill over high heat. Sear steaks until browned on each side, about 3 to 4 minutes per side. Thinner steaks cook faster.
  • Slice steak into small cubes or thin strips against the grain.

**Assembling the Torta:**

  • Spread refried beans on toasted telera roll.
  • Add steak, Oaxaca cheese, cotija cheese, lettuce, avocado, white onion, cilantro, sour cream, and tomatillo salsa.
  • Close the sandwich and enjoy!


  • For melted Oaxaca cheese, broil it in the oven before adding other toppings.
  • Customize your torta with your favorite toppings like tomatoes, pickled jalapenos, or red onion. The options are endless!

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