Name: Carne Asada Torta
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 1 c. coarsely chopped cilantro leaves and tender stems -; 1 whole chipotle pepper in adobo, plus 1 tbsp adobo sauce -; 2 scallions, coarsely chopped -; 3 cloves garlic -; Zest and juice of 2 limes -; Zest and juice of 1 navel orange -; 1 tbsp. canola oil, plus more for grill -; 1 tbsp. Worcestershire sauce -; 2 1/2 tsp. ground cumin -; 1 tsp. kosher salt -; 1 tsp. Freshly ground black pepper -; 1 lb. skirt steak, trimmed and cut with the grain into 5 to 6-inch lengths -; 1 small red onion, thinly sliced -; 1/2 c. red wine vinegar -; 1 tbsp. granulated sugar -; 2 tsp. kosher salt -; 1/2 c. water -; 1/2 tsp. ground paprika -; 1/2 tsp. dried oregano -; 1/2 tsp. chili powder -; 1/2 tsp. ground cumin -; 1/2 tsp. onion powder -; 1 tsp. kosher salt -; 3 tbsp. canola oil -; 1 jalapeño, minced with seeds in tact -; 2 cloves garlic, minced -; 1 (15-oz.) can pinto beans, drained and rinsed -; 1/2 c. low-sodium vegetable stock or water -; 1/2 Reserved cilantro leaves, chopped -; 1 tsp. seasoning mix -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Carne Asada Torta

1. 1 c. coarsely chopped cilantro leaves and tender stems -

2. 1 whole chipotle pepper in adobo, plus 1 tbsp adobo sauce -

3. 2 scallions, coarsely chopped -

4. 3 cloves garlic -

5. Zest and juice of 2 limes -

6. Zest and juice of 1 navel orange -

7. 1 tbsp. canola oil, plus more for grill -

8. 1 tbsp. Worcestershire sauce -

9. 2 1/2 tsp. ground cumin -

10. 1 tsp. kosher salt -

11. 1 tsp. Freshly ground black pepper -

12. 1 lb. skirt steak, trimmed and cut with the grain into 5 to 6-inch lengths -

13. 1 small red onion, thinly sliced -

14. 1/2 c. red wine vinegar -

15. 1 tbsp. granulated sugar -

16. 2 tsp. kosher salt -

17. 1/2 c. water -

18. 1/2 tsp. ground paprika -

19. 1/2 tsp. dried oregano -

20. 1/2 tsp. chili powder -

21. 1/2 tsp. ground cumin -

22. 1/2 tsp. onion powder -

23. 1 tsp. kosher salt -

24. 3 tbsp. canola oil -

25. 1 jalapeño, minced with seeds in tact -

26. 2 cloves garlic, minced -

27. 1 (15-oz.) can pinto beans, drained and rinsed -

28. 1/2 c. low-sodium vegetable stock or water -

29. 1/2 Reserved cilantro leaves, chopped -

30. 1 tsp. seasoning mix -

31. 1 avocado, ripe but firm, diced -

32. 5 large radishes, diced -

33. Juice and zest of 1 lime -

34. 2 cloves garlic, grated -

35. 1/2 c. grape tomatoes, quartered -

36. 1/2 tsp. seasoning mix -

37. 4 telera rolls -

38. 2 tbsp. reserved marinade -

39. 1/2 c. mayonnaise -

40. 4 oz. queso fresco, sliced -

41. Leafy lettuce -

How to cook deliciously - Carne Asada Torta

1. Stage

In a food processor or blender, blend marinade ingredients until smooth. Reserve two tablespoons for assembly.

2. Stage

Place steak into a sealable plastic bag and pour remaining marinade on top. Press the air out of the bag, seal, and massage the marinade into the steak. Let sit in the refrigerator for at least 4 hours, up to overnight.

3. Stage

Place the onions in a container with a lid. Bring the remaining ingredients to a boil and whisk until sugar and salt are completely dissolved.

4. Stage

Pour the vinegar mixture over the onions, making sure all are submerged. If any onions are floating above the surface, use a sheet of cling wrap to keep them under. Let cool to room temperature before using or cover and store in the refrigerator until ready to use.

5. Stage

Combine the seasoning mix ingredients in a small bowl and set aside.

6. Stage

In a cast iron skillet, heat canola oil over medium high heat. Add garlic and jalapeño and cook until garlic begins to brown slightly, about 30 to 60 seconds.

7. Stage

Add pinto beans and continue to cook for 3 minutes, stirring occasionally until skins start to brown and blister. Add vegetable stock and mash vigorously with a potato masher until creamy. Add 1 teaspoon of seasoning mix and half of reserved cilantro leaves.

8. Stage

In a small bowl, combine the salsa ingredients and toss with a spoon.

9. Stage

Adjust seasoning to taste.

10. Stage

Remove the steak from the refrigerator and bring to room temperature. Heat a grill pan, cast-iron skillet or flat top over high heat. Pour a small amount of canola oil onto a wad of paper towel and rub the grill grates until they are coated with a thin layer of oil. While the pan is heating, wipe marinade from skirt steak and season with salt and freshly ground pepper.

11. Stage

When you see light wisps of smoke coming from the pan, lay the skirt steak on the grill at a 45 degree angle and cook for 2 minutes. Turn the steak counterclockwise 45 degrees and continue grilling for another minute. Flip and repeat on the other side. Internal temperature should be at least 125℉.

12. Stage

Rest for 5 minutes under a foil tent before slicing against the grain into thin strips. Lower the heat to medium-low.

13. Stage

Slice and toast the telera buns, cut side down, on the grill until golden brown.

14. Stage

While buns are toasting, in a small bowl combine 2 tablespoons of reserved marinade and mayo. Spread a generous amount on both sides of the toasted buns.

15. Stage

Build the sandwich by spreading one side of each roll with a thin layer of refried beans. Scatter with pickled red onions, then layer the sliced steak on top. Lay two slices of queso fresco on top of the steak. Feel free to crumble the queso fresco but a slice makes for a sturdier sandwich. Pile with avocado-radish salsa and leafy lettuce.

16. Stage

Secure with the top bun. Press down slightly and slice in half before serving.