Name: Tortas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Thin-cut beef round steaks - 4 (3 ounce); Mexican-style sandwich rolls (bolillos) - 4; Sour cream, divided - ¼ cup; Pinto beans - drained, rinsed, and mashed - divided - 1 (15 ounce) can; Avocados - peeled, pitted and sliced - 2; Tomatoes, sliced - 2 large; Pickled jalapeno peppers, sliced into quarters lengthwise - 2; Shredded romaine lettuce, divided - 2 cups; Chopped fresh cilantro, divided - 1 cup; Crumbled queso fresco (Mexican fresh cheese), divided - 1 cup; Lime, quartered - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tortas

1. Thin-cut beef round steaks - 4 (3 ounce)

2. Mexican-style sandwich rolls (bolillos) - 4

3. Sour cream, divided - ¼ cup

4. Pinto beans - drained, rinsed, and mashed - divided - 1 (15 ounce) can

5. Avocados - peeled, pitted and sliced - 2

6. Tomatoes, sliced - 2 large

7. Pickled jalapeno peppers, sliced into quarters lengthwise - 2

8. Shredded romaine lettuce, divided - 2 cups

9. Chopped fresh cilantro, divided - 1 cup

10. Crumbled queso fresco (Mexican fresh cheese), divided - 1 cup

11. Lime, quartered - 1

How to cook deliciously - Tortas

1. Stage

Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.

2. Stage

Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.

3. Stage

Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.

4. Stage

Squeeze a lime wedge over each sandwich, close, and serve.