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The two most common breads used for tortas in Mexico are the bolillo and the telara rolls. The bolillo is very similar to the french baguette but is a bit shorter. It is shaped like a mini football. If you do not have a mexican supermarket near you, the french baguette would be a good substitute. The telera rolls are rounder, a bit larger and softer. In the photo shown below are the 2 telera rolls on the left and the 2 bolillos on the right for comparison.

In the United States, you can find these breads at the larger latin supermarkets with panderias ( bakeries ).

My first choice of bread for tortas would be the telera rolls for their slightly softer crust and fluffy insides. My second choice would actually be the french baguette and my third choice would be the bolillos. I find that the french bread in my opinion is a bit tastier. If you are lucky enough to have a Lee’s Sandwiches near you, they make fresh baked french bread daily.

There are a few choices when it comes to making a torta. First, choose your bread. Second, choose whether or not to cut up your steak. You can leave the steak whole or cut them into strips. Third, choose how you would like to prep your veggies. At the restaurant that I used to buy my sandwiches from years ago, they would spread refried beans and mashed avocados on their tortas. They would also use shredded lettuce to top their tortas. I don’t care for refried beans on my tortas so I have omitted them from this recipe but you can choose to add some if you’d like to make it a more traditional sandwich. I have also decided to slice my avocado instead of mashing them to make my sandwiches less mushy. You can customize this sandwich to your liking.

Carne Asada Torta - Mexican Steak Sandwich

Print Recipe Pin Recipe

Course Sandwiches

Cuisine Mexican

Servings 7 Sandwiches

Ingredients

For The Steak Marinade:

2 Pounds Flap Steak ( Leave whole the size of the sandwich or cut into strips )
1 Naval Orange ( Juiced )
1 Lime ( Juiced )
1 Lemon ( Juiced )
1 Teaspoon Garlic Salt
1/2 Teaspoon Black Pepper
1 Tablespoon Maggi Seasoning
2 Tablespoons Vegetable Oil

Assemble The Sandwich

7 Telera Rolls
7 Tablespoons Butter
7 Tablespoons Mayonaise
12 Ounces Queso Fresco Cheese ( Crumbled )
2 Medium Onions ( Thinly Sliced )
2 Large tomatoes ( Thinly Sliced )
1 Head Ice Berg Lettuce ( Use Whole Leaves or Shredded )
3 Large Avocados ( Thinly Sliced )
1/4 Cup Sliced Nacho Jalapenos ( Optional )

Serve with:

Lemon Slices ( Optional )
Mexican Hot Sauce ( Optional )

Instructions

If you are going to be using a whole big slice of steak then sprinkle some garlic salt and black pepper onto both sides of the steak.
If you are going to cut the steak into strips than lay them out onto a cutting board and sprinkle on some garlic salt and black pepper. Then flip the steak strips and season again with garlic salt and black pepper.
Marinate the beef. Place the beef ( whole or sliced ) into a plastic zip loc bag then squeeze in the juice of a whole orange, the juice of a whole lime, and the juice of a whole lemon.
Then pour in 1 tablespoon of maggi seasoning .
And add 2 tablespoons of vegetable oil.
Close the bag and mix the ingredients. Refrigerate for 2 hours.
Prep the toppings: Thinly slice the tomatoes.
Leave the lettuce leaves whole or you can choose to shred the lettuce.
Thinly slice the onions.
Mash the avocados or thinly slice them.
Crumble the Queso Fresco with your hands. Then set the veggies and the cheese aside.
Strain the marinade and place the beef on the counter. Allow it to come to room temperature for about 30 minutes before cooking it. In a cast iron skillet, turn the heat on to medium high. Once the pan is smoking hot, add 1 ½ tablespoons of vegetable oil to the pan. Then when the oil is hot, place the beef in the pan.
Once the beef is browned, flip it over. Remove from the pan once the beef is nicely browned and cooked to the desired doneness. The total cooking time should be about 5-7 minutes.
Let the beef rest for 10 minutes. Do not clean out the pan.
After cooking the beef, in the same pan cook the onions. Separate the onions and cook in 2 separate batches. Add 1 ½” tablespoons of vegetable oil to the cast iron skillet and turn it on to medium high. Once the oil is hot, add in the sliced onions and spread them out around the pan. Let them sit in the pan undisturbed until they have turned color.
Then toss them and continue to cook them until they have carmelized. Repeat the process with the second batch of sliced onions. Then set them aside.
Toast the bread. Slice the bread in half then slather butter on both halves of the bread.
Lay the bread facing down onto the pan and turn the heat on to Medium. After a minute, move the bread around the pan. Cook the bread until it is crispy and golden brown.
Then reduce the heat to low and turn the bread over. Cook the other side of the bread for 1 minute.
Assemble the sandwich. Spread some mayonnaise on both halves of the bread.
Then place some of the crumbled Queso Fresco on bottom half of the bread.
Next add the whole slice of beef or strips of beef.
Then add the carmelized onions.
Add the sliced avocados or you can mash the avocados and then spread them onto the slice of bread.
Add the whole lettuce leaves or you can add shredded lettuce.
Add the sliced tomatoes.
Lastly add some of the nachos jalapenos ( Optional ).
Place the other half of the bread on top. Serve with a few slices of lime ( Optional ) To add some extra heat, drizzle on some mexican hot sauce.
Then slice in half and enjoy !