Torta is literally a Mexican sandwich and it’s loaded with all the goodies. It’s usually served on a soft roll. The prep is what takes longer to do. It’s all worth the effort!
Length of time from start to finish: 1 hour
Difficulty: Easy
Ingredients:
- 2 lbs thinly sliced chuck roast (in the Mexican market it’s called diesmillo)
- 1 steak tomato
- 1 romaine lettuce head
- 1/2 small red onion
- 1/4 cup crema mexicana (sub sour cream)
- 1/4 lb queso fresco
- 1 large avocado
- Small jar Pickled jalapeños
- 4 teleras (soft roll)
- 1/2 can od refried beans
Instructions:
-Start off by slicing all your veggies, slice them as thin as you can. The tomato’s you want then into rounds.
-Then once your veggies are prepped, place them in the refrigerator, after season the meat with your favorite carne asada seasoning, I like to use Spanglish asadero all-purpose seasoning.
-Then grill the meat for about 2 min per side then remove. Toast the telera, then it’s time to build.
-Add a layer of refried beans, followed by the meat, then lettuce, tomato, onion, jalapeños, queso fresco, then crema Mexicana.
You can do this on a skillet if you like. You can also use any other cut of beef, just have it thinly sliced by your butcher, Or you can chop it with a cleaver if it’s a thicker cut of beef, into bite-size pieces.
