CARNE ASADA TORTA

Ingredients

• 2 lb flank steak 

Marinade: 

• 1/4 cup chopped cilantro 

• 1/4 cup orange juice 

• 2 Tbsp Worcestershire sauce 

• Lime juice and zest 

• 4 cloves garlic 

• 1 tsp cumin 

• 2 tsp chili powder 

• 2 tsp smoked paprika 

• 1Tbsp salt 

• 2 tsp black pepper

Refried Beans: 

• 1 can pinto beans, drained 

• 1 Tablespoon olive oil

• 1/2 white onion 

• 1 jalapeño 

• 2 cloves garlic 

• 1 tsp cumin 

• 1 tsp chili powder 

• 1 tsp dried oregano 

• Salt and pepper to taste 

• 1 cup of vegetable stock 

Avocado Crema: 

• 2 avocados 

• 1 cup sour cream (or Mexican crema)

• 1/4 cup cilantro 

• 1 lime zest and juice 

• 1 tsp garlic powder 

• Salt and pepper to taste 
  

To Assemble: 

• 4 Torta breads 

• Shredded cheese to your liking

• Tomatoes to taste

• lettuce to taste 

Directions

Step 1

Cut flank steak into two 1 pound portions. Place in a large bowl. Add the cilantro, orange juice, Worcestershire sauce, zest and juice of 1 lime, minced garlic, cumin, chili powder, paprika, salt and pepper. Toss to coat the skirt steak, cover, place in the refrigerator and marinate at least 4 hours, and ideally overnight. Heat grill to high heat (450-500 degrees).

Step 2

Drain pinto beans, rinse and set aside. In a medium saucepan over medium heat, warm the olive oil. Add the onions and jalapeño. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 7 minutes. Add the garlic, chili powder, cumin, oregano, salt and pepper to taste. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and vegetable stock. Stir, cover and cook for 5 minutes. Reduce the heat to low and pour in beans. Use the back of a large spoon, or a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Turn off heat.

Step 3

Into a food processor add avocados, sour cream (or crema), cilantro, zest and juice of 1 lime, garlic powder, and salt to taste. Blend until thick and creamy.

Step 4

Heat grill to high heat (450-500 degrees). Use tongs to remove the steak from the marinade and shake off any excess marinade. When you’re ready to build and serve your tortas, grill on high heat (400-450 degrees) for 5-10 minutes per side. Remove the steak from the grill and rest for at least 5 minutes, then dice into cube.

Step 5

Slice torta breads in half. Spray with olive oil, and place on the grill for about 1 minute until warm and very lightly toasted. Spread some avocado crema on each side. Add pieces of meat, shredded cheese, lettuce, tomato, salt and pepper to taste. To the lid of the bread, spread on refried beans and enjoy