Here’s how to make the perfect torta in less than 10 minutes! Imagine sinking your teeth into a delicious Mexican sandwich bursting with juicy carne asada and topped with creamy avocado tomatillo salsa verde. This recipe is your ticket to sandwich heaven!
Avocado Tomatillo Salsa
Ingredients
**For Carne Asada:**
- 1 pound of flap or skirt steak
- 1/4 cup of olive oil
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoons of soy sauce
- 2 tablespoons of white vinegar
- 2 teaspoons of smoked paprika
- 1 1/2 teaspoons of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt or to taste
- 1 1/2 teaspoons of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cayenne powder add more to taste
- 1/2 teaspoon of black pepper
**For Avocado Tomatillo Salsa:**
- 1 tablespoon of olive oil
- 5 to 6 tomatillos peeled and chopped
- 1/3 of a yellow onion chopped
- 2 to 3 garlic cloves
- 1 bunch of cilantro
- 1 large avocado
- Juice of 1/2 lime
- 2 jalapeños
- 1/2 teaspoon of salt add more to taste
**For Assembly:**
- Telera rolls toasted
- Refried beans
- Thinly sliced avocado
- Chopped lettuce
- Sliced Oaxaca cheese
- Crumbled cotija cheese
- Optional: tomatoes pickled jalapenos, diced white onion, sour cream, finely chopped cilantro
Instructions
**Make the Salsa:**
- Heat olive oil in a pan over medium heat.
- Sear tomatillos and onion for 4 to 5 minutes, then remove from heat.
- In a food processor, combine seared tomatillos and onions with garlic cloves, cilantro, avocado, lime juice, jalapeños, and salt. Blend until smooth.
- Transfer the salsa to a bowl and set aside.
**Make the Carne Asada:**
- In a large bowl, whisk together olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper to make a marinade.
- Add flap steak to the marinade, ensuring it’s evenly coated. Let it marinate for at least 30 minutes or overnight for best results.
- Preheat skillet or grill over high heat.
- Sear the steaks until browned on both sides, about 3 to 4 minutes per side.
- Slice the steak into small cubes or thin strips against the grain.
**Assembly:**
- Take a toasted telera roll and spread refried beans on the bottom.
- Layer on the steak, Oaxaca cheese, cotija cheese, lettuce, avocado, white onion, cilantro, sour cream, and tomatillo salsa.
- Seal the sandwich and enjoy!
Notes
- For melty Oaxaca cheese, broil it in the oven before adding other toppings.
- Customize your torta with your favorite toppings like tomatoes or pickled jalapenos, or skip ingredients you don’t like. The possibilities are endless!