Tortas are traditional Mexican sandwiches made with soft Telera bread, sliced and filled with a variety of savory ingredients. These delicious sandwiches are a popular street food across Mexico. Mexican food, in general, is a family favorite in our home. Tortas being one of baby G’s favorite sandwiches. She likes to order them when we are out and about, especially after a tough soccer game. It’s been a while since she had one of these flavorful sandwiches, so I decided we should bring the carne asada tortas to our own dining room table! Made with marinated carne asada, fresh guacamole, Pico de Gallo, refried beans and Oaxaca cheese. These homemade Mexican sandwiches are amazing to say the least!
What are Carne Asada Tortas?
So, what exactly is a carne asada torta? It’s a classic, beloved Mexican sandwich that combines the bold, savory flavors of marinated flank steak with the comforting goodness of fresh bread and fresh toppings. Above all, these sandwiches are a staple in Mexican street food and casual dining, known for being hearty and flavorful.
In Mexican cuisine, the term torta refers to a sandwich. A torta is served on a soft Telera roll, which is somewhat similar to a small French baguette—crispy on the outside and soft on the inside.
Carne asada literally translates to “grilled meat” in Spanish. It refers to thinly sliced beef that has been marinated and then grilled or seared in cast iron. The marinated meat is cooked over high heat, giving it a slight char and a smoky flavor that enhances its rich, meaty taste. The steak is then chopped into smaller pieces to fit neatly inside the torta.
A torta is never just meat and bread— in fact, what makes it a truly memorable sandwich are the toppings. This carne asada torta includes:
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Refried beans
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Guacamole
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Lettuce
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Pico de Gallo
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Oaxaca cheese
Carne asada tortas are substantial meals. All the fresh, hearty ingredients in carne asada tortas make them quite filling. Nutritionally, it offers a good balance of:
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Protein from the steak
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Carbohydrates from the bread
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Healthy fats from avocado and beans
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Fiber from vegetables and beans
What is Telera Bread?
Telera bread is a traditional Mexican bread roll used to make tortas. Its texture is simply perfect. With its soft interior, slightly crusty exterior, and distinctive oval shape with two longitudinal grooves on top, Telera is both practical and delicious. It is one of the most widely consumed bread types in Mexico, available in bakeries, supermarkets, and street food stands across the country.
Telera bread is made with a few simple ingredients:
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All-purpose flour
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Water
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Yeast
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Salt
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Sugar
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Butter
The dough is kneaded until smooth, allowed to rise, then shaped into oval rolls. The distinctive grooves are made by pressing lengthwise along the top of each roll with a wooden stick, chop stick, or straw. After the second rise, the rolls are baked until golden. Unlike French baguettes, Telera bread is usually softer and a bit sweeter, with a finer crumb. The slight sweetness helps it complement a wide variety of savory and spicy fillings in tortas.
Telera bread is relatively simple to make at home. Although it requires kneading, proofing, and baking, no complicated tools are necessary. Homemade Telera is fresher and more flavorful than store-bought versions as well as free of preservatives or food additives.
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Use bread flour for better structure.
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Don’t skip the grooves—they help control the shape and bake of the bread.
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Let the bread cool before slicing to preserve its fluffy texture.
What is Oaxaca Cheese?
Oaxaca cheese is a traditional Mexican cheese known for its mild, milky flavor and distinctive stringy texture. Named after the state of Oaxaca in southern Mexico, this cheese is often compared to mozzarella because of its stretchy consistency, but it has a unique character rooted in Mexican culinary tradition.
The texture of Oaxaca cheese is semi-soft and elastic, making it ideal for melting. When melted, it becomes creamy and smooth, making it perfect for carne asada tortas.
The flavor of Oaxaca cheese is mild, creamy, and slightly salty, with a subtle tang. It’s made from cow’s milk, and the taste is clean and fresh—neither overly sharp nor bland.
Preparation, Servings, and Storage
Making these delicious carne asada tortas is a rewarding adventure! Yes, it takes a bit of time, but the results are oh-so-worth it. The recipe yields 8 tasty Telera rolls, and you can even freeze half for a quick meal later on—you’ll thank yourself when you want to prepare some tortas again! You’ll get four hearty tortas from this recipe, but feel free to double the carne asada, pico de gallo, and guacamole for a feast of eight! You can keep the Telera bread fresh at room temperature for up to four days or as mentioned above, pop it in the freezer for later enjoyment. The remaining ingredients can be stored separately in the refrigerator for up to 4 days to enjoy a carne asada torta later in the week!
Do you Love Fresh Mexican Flavors? Try:
Carnitas- Mexican shredded pork
Carne Asada Tortas
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Equipment
- 2 mixing bowls
- straw, chop sticks, or stir stick
Ingredients
Carne Asada
- 1 Pound Skirt steak/ flank steak
- 1 Lime, juiced
- 1 Lemon, juiced
- 1 Clementine, juiced
- 1 Jalapeño, diced
- 2 Garlic, minced
- 1/4 cup Cilantro
- 1 tsp Cumin
- 1 tsp Chipotle chili powder
- 2 tbsp Apple cider vinegar
- 1/4 cup Avocado Oil
Telera Bread
- 2 tsp Instant yeast
- 4 tsp Sugar
- 1½ cups Water
- 2 tbsp Butter
- 3½ cups Bread flour
- 1 tsp Sea salt
Pico de gallo
- 2 Roma tomatoes, diced
- 1/2 cup White onion, diced
- 2 Jalepenos, diced
- 1/4 cup Cilantro, chopped
- 1/2 Lime, juiced
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Guacamole
- 2 Avocados, diced
- 1/2 cup Pico de gallo (from above)
- 1/2 Lime, juiced
- 1/4 tsp Black pepper
- 1/4 tsp Sea salt
Other ingredients
- 1 can Refried beans, organic
- 8 oz Oaxaca cheese, sliced
- 1 cup Romaine lettuce, shredded
Instructions
Carne Asada Marinade
- In a gallon sized bag, combine the lime juice, lemon juice, clementine juice, jalepeno, garlic, cilantro, cumin, chipotle powder, ACV, and avocado oil.
- Add the skirt steak to the bag, remove the air, and seal the bag.
- From the outside, rub the marinade around the steak so that it is completely covered in marinade. Refrigerate for 4-6 hours.
Telera Bread
- In a stand mixer with the dough hook attachment, combine the instant yeast, sugar and water.
- Add the butter, flour, and sea salt.
- Knead the dough on low speed for 5-6 minutes or until the dough forms into a ball. Cover and allow to rest for 1 hour.
- After the first rise, punch down the dough and divide it into 8 pieces.
- On a floured work surface, roll the dough pieces into balls and flatten them into oval shapes that are approximately 4.5 to 5 inches long.
- Place the ovals onto the sheet pan and using a round stick (chop stick, straw, etc) press down into the dough about 1/2 inch in from both sides to create the creased top shape.
- Cover the telera bread dough with a tea towel and allow to rise for 1 hour.
- Preheat the oven to 400℉.
- Using a pastry brush, brush the unbaked telera bread with water.
- Bake for 15 minutes.
- Remove from the oven and allow to cool for at least 30 minutes before assembling the sandwiches.
Pico de gallo
- In a small mixing bowl, combine:2 Roma tomatoes, diced1/2 cup White onion, diced2 Jalepenos, diced1/4 cup Cilantro, chopped1/2 Lime, juiced1/4 tsp Sea salt1/4 tsp Black pepper
- Refrigerate until ready to use.
Guacamole
- In a small mixing bowl, smash the avocados to a creamy texture.
- 1/2 cup of the pico de gallo, 1/2 lime juiced, pepper and salt. Stir to combine.
Putting it together
- Preheat a cast iron skillet or grill over medium high heat.
- Sear the steak for 5-6 minutes per side. Remove the steak to a cutting board and tent with foil to cool for 10 minutes. After it is cooled. Slice in thin strips against the grain.
- Cut the telera bread in half and spread the refried beans on the bottom of the bun. Top with the carne asada, sliced oaxaca cheese, pico de gallo, and romaine lettuce. Spread the guacamole on the top bun and place on top of the sandwich.
- Serve immediately.
Nutrition
