Description
This authentic Mexican Tortas recipe features flavorful grilled carne asada layered with fresh vegetables and creamy condiments, all nestled inside a soft bolillo roll. A perfect blend of smoky, spicy, and tangy flavors makes this sandwich a satisfying meal that’s quick to prepare and easy to customize with your favorite protein and toppings.
Ingredients
Scale
For the Torta Filling:
- 1 lb carne asada (or chicken, pork, or your preferred protein), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1 medium onion, thinly sliced
- 1 tomato, thinly sliced
- 1 avocado, sliced
- 4 slices of jalapeño (or more, depending on spice preference)
- 1/2 cup refried beans (optional)
For the Rolls and Condiments:
- 4 bolillo rolls (Mexican sandwich rolls)
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon salsa verde (or red salsa)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon hot sauce (optional)
Instructions
- Marinate the Meat: In a small bowl, combine olive oil, ground cumin, chili powder, garlic powder, salt, pepper, and lime juice. Rub this marinade evenly onto the carne asada (or your preferred protein) and let it rest for at least 15 minutes to absorb all the flavors.
- Cook the Meat: Preheat a grill or grill pan to medium-high heat. Grill the marinated carne asada slices for 3-4 minutes per side until fully cooked and slightly charred. Remove the meat from the heat and let it rest for a couple of minutes before slicing into strips for the sandwich.
- Prepare the Rolls: Slice each bolillo roll in half lengthwise, leaving a hinge so it opens like a book. Optionally, toast the rolls in a skillet or oven until lightly crispy for added texture.
- Make the Condiment Spread: In a small bowl, mix together the mayonnaise, sour cream, salsa verde, chopped cilantro, and hot sauce if using. Spread a generous layer of this mixture on both sides of each bolillo roll.
- Assemble the Sandwich: On the bottom half of each roll, spread refried beans if desired. Layer on the sliced grilled carne asada followed by the thinly sliced onions, tomatoes, avocado slices, and jalapeño slices according to your spice preference.
- Finish and Serve: Close the sandwich by folding the top half of the bolillo roll over the filling. Press down gently to hold the ingredients together, then slice the torta in half and serve immediately while warm and fresh.
Notes
- You can substitute carne asada with grilled chicken, pork, or even a plant-based protein for a vegetarian option.
- Toast the bolillo rolls to add a crunchy texture that contrasts nicely with the soft filling.
- Adjust the quantity of jalapeños and hot sauce to control the spiciness level.
- Refried beans are optional but add a creamy texture and authentic flavor to the torta.
- Serve with a side of Mexican street corn or chips for a more complete meal.
