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Juicy, marinated grilled steak piled high on a crusty bolillo roll with creamy avocado, refried beans, and all the classic fixings. This is the ultimate Mexican-American sandwich, packed with flavor and ready to satisfy serious cravings.
Marinate the Steak
Prepare the Toppings
Grill the Carne Asada
Juicy, marinated grilled steak piled high on a crusty bolillo roll with creamy avocado, refried beans, and all the classic fixings. This is the ultimate Mexican-American sandwich, packed with flavor and ready to satisfy serious cravings.
This mexican_american recipe takes 40 minutes to prepare and yields 4 servings. At 1136.78 calories per serving with 64.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Tortas
Add one minced serrano chili to the marinade along with the jalapeño for an extra kick of heat.
Add a layer of shredded Oaxaca cheese or queso asadero on top of the steak and let it melt slightly before adding the other toppings.
Substitute the flank steak with 1.5 lbs of boneless, skinless chicken thighs and use the same marinade. Grill until cooked through.
Use 4 large portobello mushroom caps instead of steak. Marinate for 30 minutes and grill for 5-7 minutes per side until tender.
The flank steak provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Avocado is packed with monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Beef is a natural source of essential B vitamins, particularly B12 and B6, which play a crucial role in energy production and brain function.
Tomatoes are rich in lycopene, while garlic and onions contain other powerful antioxidants that help protect your cells from damage.
A single Carne Asada Torta can range from 850 to 1000 calories, depending on the size of the roll and the amount of cheese, avocado, and mayonnaise used.
It can be part of a balanced diet. It's high in protein from the steak and provides healthy fats from avocado. However, it can also be high in sodium and saturated fat. To make it healthier, use a whole wheat roll, go lighter on the cheese and mayonnaise, and load up on fresh vegetable toppings.
Flank steak and skirt steak are the two most popular and best choices. They are flavorful cuts that take marinade well and are tender when sliced thinly against the grain.
Yes, you can marinate the steak up to 8 hours in advance. For the best taste and texture, it's recommended to grill the steak just before you plan to assemble and serve the tortas.
Both are classic Mexican sandwich rolls. A bolillo is typically football-shaped with a single slash on top, resulting in a crispier crust. A telera is flatter, rounder, and has two slashes, giving it a softer texture that's perfect for tortas.
Acidity prevents oxidation, which causes browning. Tossing your sliced or mashed avocado with a small amount of fresh lime juice will help keep it green and vibrant.
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