CARNE ASADA TORTA
My memories of Mexican carne asada tortas are tied to the ham tortas that El Chavo del Ocho made famous through out the world. Before coming to California I never had the chance to try these delicious sandwiches. Today I will share with you my favorite torta recipe with grilled meat. It is served with tomato, lettuce, avocado, refried beans and mayonnaise, and then wrapped in a lightly toasted roll. To give it an authentic touch, don't forget to add thin slices of jalapeños. Enjoy and Viva Mexico!
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Season the meat how you like it or purchase it already seasoned and ready to cook.
- Open the rolls and spread some mayo over the surface inside.
- Put the rolls over a griddle or grill and heat until lightly toasted.
- At the same time, grill the meat until it's cooked, but still tender.
- Remove the buns from the heat and spread some refried beans on them.
- Immediately add pieces of meat, then slices of avocado, some lettuce and then tomatoes.
- Add a few pieces of jalapeño to give it a spicy touch. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CARNE ASADA CHEESE TACOS
Provided by Marcela Valladolid
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces.
- On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart. Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don't stick together). After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla. Transfer to a baking sheet and cover with aluminum foil to keep warm. Repeat the procedure with the remaining ingredients.
- Serve each cheese taco with sliced avocado and salsa or hot sauce.
CARNE ASADA TORTA
Steps:
- Make 1 recipe for carne asada and cut grilled meat into sandwich sized portions.
- To assemble: Schmear avocado across the tops and bottoms of the telera rolls. Top bottom buns with meat followed by tomatoes, red onions, iceberg, cotija, pickled jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.
Nutrition Facts : Calories 1280 kcal, Carbohydrate 85 g, Protein 69 g, Fat 80 g, SaturatedFat 17 g, Cholesterol 160 mg, Sodium 12469 mg, Fiber 28 g, Sugar 19 g, ServingSize 1 serving
CARNE ASADA TACOS
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Provided by DIALIEN
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 40.1 g, Cholesterol 69.2 mg, Fat 22.8 g, Fiber 12.9 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 873 mg, Sugar 4.8 g
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)
1 star reviewer zmailed me and said: "I really don't think the problem was with your recipe at all, my family are not big on things like avacado, or chilli like me. It was just not for my family." i'm not sure why she tried my recipe if her family doesnt like the ingredients or why she didnt comment in her review, but i have an idea; careful what you say around here, people can leave bad reviews even if they havent tried your recipe..sucks :( if you can, start by going to a carniceria & picking up some pre-marinated carne asada & some bolillos. if thats not available to you then i suggest you marinate the steaks in Recipe #220759 only through step 6 using ingredients vinegar through paprika & you can use any soft roll type bread if you cant find bolillos. these are so tasty you HAVE to try 'em!!
Provided by catalinacrawler
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
- about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
- turn oven on 250 for toasting.
- heat beans on med-low until hot.
- in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
- once done let sit for 5 minutes.
- while the meat is resting slice bolillos in half & toast for 4 minutes.
- cut carne asada into small pieces or strips.
- spread one half of the bolillos with guacamole.
- spread the other half with hot beans.
- sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
- close sandwich, press down & cut in half.
- serve with extra salsa & guacamole (if there's any left still!).
Nutrition Facts : Calories 389.4, Fat 26.6, SaturatedFat 6.4, Cholesterol 77.1, Sodium 172.7, Carbohydrate 13.6, Fiber 8, Sugar 3, Protein 27
CARNE ASADA TORTAS
From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own."
Provided by Recipe Junkie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place skirt stead in large ziploc bag.
- In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
- set aside.
- Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
- Pour orange juice mixture over all.
- Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
- Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
- Cover and refrigerate until ready to use.
- Preheat an outdoor grill to medium high.
- Slice torta rolls in half, lengthwise.
- Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
- Cook 1-2 minutes, watching very carefully.
- Remove from grill and keep warm.
- Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
- Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips.
- Spread each half of torta roll with an equal portion of chili mayonnaise.
- Layer a portion of meat on bottom of each roll.
- Top with desired garnishes and serve.
Nutrition Facts : Calories 679.6, Fat 29.9, SaturatedFat 8, Cholesterol 107.9, Sodium 668.7, Carbohydrate 50.6, Fiber 4.6, Sugar 8.9, Protein 52.7
CARNE ASADA TORTA (POC CHUC TORTA)
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the meat in a 13-by-9-inch glass dish. Sprinkle the meat on both sides with salt and pepper. Toss the meat with the thyme and oregano, making sure the meat is evenly coated. Pour the orange juice all over the meat. Let the meat marinate for 30 minutes.
- Heat a charcoal or gas grill, or use a stovetop grill pan, on high heat.
- Once the grill is hot, grill the meat for 5 minutes per side, using tongs to flip the meat. Remove the meat from the heat and allow to rest, covered, for about 10 minutes.
- Slice the meat into pieces large enough to fit the bolillo roll. Spread 1 tablespoon of mayonnaise on the inside halves of each bolillo roll. Season with some more salt and pepper. Slightly toast the bolillo roll on the grill, cut side down, about 1 minute. Place a sliced piece of meat on the inside of the roll. Add the avocado and tomato slices. Serve with some pickled jalapenos alongside.
CARNE ASADA LORENZA
For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.
Provided by Pati Jinich
Categories dinner, meat, tacos, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
- Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
- One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
- If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
- Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
- Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.
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