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carne asada tortas

Carne Asada Tortas

Discover how to make delicious carne asada tortas with marinated beef, fresh guacamole, and pico de gallo.

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5 from 4 votes
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Prep Time 50 minutes
Cook Time 25 minutes
Refrigeration time/resting time 6 hours
Total Time 7 hours 15 minutes
Course Sandwiches
Cuisine Mexican
Servings 4 sandwiches
Calories 650 kcal

Equipment

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, 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
  • 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

Serving: 1SandwichCalories: 650kcal
Keyword carne asada, mexican sandwich
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