Description
This authentic Mexican Tortas recipe features tender grilled carne asada marinated in a flavorful blend of spices and lime juice, layered in crusty bolillo rolls with creamy refried beans, fresh vegetables, and a zesty homemade sauce. Perfectly balanced with smoky, spicy, and tangy flavors, these hearty sandwiches are an easy and delicious meal to enjoy any day.
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)
- 4 bolillo rolls (Mexican sandwich rolls)
For the Sauce
- 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, mix the olive oil, ground cumin, chili powder, garlic powder, salt, pepper, and lime juice. Rub this marinade all over the carne asada or your chosen protein, and let it marinate for at least 15 minutes to absorb the flavors.
- Cook the Meat: Preheat a grill or grill pan over medium-high heat. Grill the marinated carne asada slices for 3-4 minutes per side until fully cooked and slightly charred. Remove from heat and allow the meat to rest for a few minutes before slicing into strips.
- Prepare the Rolls: Slice each bolillo roll in half horizontally, leaving a hinge so the sandwich can open like a book. For extra texture, lightly toast the rolls in a skillet or the oven until crisp.
- Mix the Sauce: In a small bowl, combine the mayonnaise, sour cream, salsa verde, chopped cilantro, and hot sauce if desired. Stir well until smooth.
- Assemble the Tortas: Spread a generous amount of the sauce mixture on both cut sides of the bolillo rolls. Optionally, spread refried beans on the bottom halves. Layer with grilled carne asada strips, slice onions, tomatoes, avocado, and jalapeño slices on top.
- Serve: Close the sandwich by folding over the top half of the roll, press down gently, slice each torta in half, and serve immediately while the meat is warm and the bread crisp.
Notes
- Substitute carne asada with grilled chicken, pork, or even a plant-based protein for variations.
- Adjust the number of jalapeño slices to control the spice level.
- Toasting the bolillo rolls enhances texture and adds extra flavor.
- Refried beans are optional but add a creamy layer and extra richness.
- Use fresh and ripe avocado to get the best creamy texture.
- Letting the meat rest after grilling keeps it juicy and tender.
