Avocado And Beef Torta Recipes

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.

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

AVOCADO AND BEEF TORTA

Steps:

• Mash the avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and red pepper. Set aside.
• Combine cumin, chili powder and remaining salt. Rub seasoning mix over both sides of steak. Grill or broil until done as desired, about 5 minutes on each side for medium.
• Remove meat to a cutting board and let rest for 5 minutes; cut diagonally in thin slices.
• Cut bread horizontally almost through. Spread avocado on top half; layer greens, beef and tomato on bottom then sprinkle with chopped cilantro (if desired). Close the sandwich and cut crosswise into 4 pieces.

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.

BEEF STEAK WITH AVOCADO SAUCE

Steps:

• Trim fat from around the edges of beef rib-eye steaks.
• In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
• Pat onto both sides of the steaks.
• Let steaks stand at room temperature for 30 minutes.
• Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
• Bring to boiling; reduce heat.
• Cover and simmer for 5 to 7 minutes or until soft.
• Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
• In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
• Cover and process or blend until sauce mixture is smooth.
• Transfer sauce to a serving bowl.
• Prepare charcoal grill or preheat gas grill.
• Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
• Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
• If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
• To serve, slice steaks.
• Serve with sauce, grilled jalapenos, and green onions.
• Sprinkle with tomato.
• Enjoy!

BEEF 'N' BEAN TORTA

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

TORTAS

Steps:

• Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
• Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.