Torta De Carne Asada Recipes

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.

CARNE ASADA TORTA

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.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CARNE ASADA TACOS RECIPE BY TASTY

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!

TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)

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!).

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.

CARNE ASADA TORTA (POC CHUC TORTA)

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.

TACOS DE CARNE ASADA

Steps:

• Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
• Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
• Grill until slightly charred and light pink in the center, about 5 minutes per side.

CARNE ASADA LORENZA

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.