Steak Sandwiches Tortas Recipes

STEAK SANDWICHES: TORTAS

Steps:

• In a skillet, heat 2 tablespoons of oil.
• In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.
• Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.
• Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.
• Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

TORTAS DE CARNE ASADA - GRILLED STEAK SANDWICHES

Steps:

• TO make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside.
• Preheat oven to 350°F.
• Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
• Slice each telera roll in half horizontally and spread mayo sauce on both halves.
• Place torta halves on cookie sheet and heat in oven until crisp.
• Remove from oven and add two slices of cheese to half of each roll.
• Place carne asada on top of cheese.
• Add tomatoes, onion and lettuce.
• Place avocado slices on the other half of each roll.
• Close halves and serve.

MEXICAN STEAK TORTA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.