I really love a good sandwich and this recipe for Carne Asada Torta is at the top of my list! It’s so delicious and has everything I love, from the soft telera roll, the flavor packed and juicy carne asada, to all the fresh toppings. I think I could probably eat this once a week, it’s so good!
What is a Mexican Torta?
It’s a large Mexican sandwich that’s filled with a variety of meats including but not limited to, shredded carnitas, beef barbarcoa, pollo asada, chorizo, and carne asada.
Our version today is one of my favorites, which is the carne asada torta. It can be loaded with as little or as many ingredients such as refried beans, shredded lettuce, cheese, chile peppers, tomatoes, sliced onions.
Our yummy Carne Asada recipe is packed with flavor and incredibly delicious.
Pro Tip: Marinating the skirt steak for the full 12 hours will get the most flavorful meat!
How to Make the Perfect Carne Asada Torta
This is a really simple carne asada torta recipe, that is super quick to make once you have your meat marinated and cooked!
Process
Carne Asada
Get our recipe for the Best Carne Asada here!
Assembly
- Start with a nice smear of spreads (mayo, mashed avocado, refried beans if using) on both the top and bottom halves of the roll. Not only will this keep the sandwich moist, but it’ll help to keep the ingredients in the torta intact.
- Next, pile the bottom half of the roll with the sliced carne asada. Add the remaining toppings onto the carne. Then gently but firmly press the top half of the roll over the ingredients to hold the torta together. Simple and delicious!
Tools You Will Need
- cutting board
- knife
- butter knife or condiment spreader
Best Rolls to Use for Our Carne Asada Torta
Tortas are generally made using two types of bread rolls. The one we’re using today is a telera roll, which is a soft, round but flat bread roll that is sectioned into three pieces. The roll is very soft both on the inside and outside, but is sturdy enough to hold the many ingredients associated with a torta.
A bolillo is another popular bread option in Mexico. It’s an oblong shaped roll with the ends pinched together to resemble a football. The outside is hard and crusty and the inside is soft and chewy. The texture also makes this bread good for things like bread pudding and general ‘dunking’ purposes. Both types of breads are commonly used to make tortas.
Make Ahead and Freezing Instructions
Make Ahead
The carne asada can be marinated up to 2 days ahead of time. Any longer and the steak fibers will start to break down, making the carne tough.
Freezing
To freeze, marinate the steak for up to 24 hours. Then Transfer the steak along with any marinade into a resealable bag. Remove as much air from the bag, seal and freeze for up to 1 month.
When ready to use, place the frozen bag of carne asada onto a plate and thaw in the refrigerator overnight. Gently pat meat dry and grill.
Tips and Tricks for Carne Asada Torta Success
- It’s important that the carne asada has marinated for several hours, although overnight is best, to help tenderize the meat and to maximize flavor.
- The grill, skillet or grill pan being use should be hot before adding the carne to get a nice sear. The carne asada should only be cooked on both sides for a few minutes to avoid overcooking, which will result in a tough texture.
- To help hold the sandwich ingredients intact, you can gently push in the inside of the top half of the roll with your fingers to create a small divot in the roll. It’s is especially helpful if you’re piling your torta high with different ingredients.
I love making a double batch of carne asada so I can add it to other recipes like some of our favorites below!
More Delicious Mexican Recipes You Will Love
Carne Asada Torta
INGREDIENTS
- 1 recipe carne asada
sandwich assembly
- 2 telera rolls
- 1 cup shredded iceberg
- 1 small avocado, mashed
- 1 vine-riped tomato, thinly sliced
- 1/8 small red onion, thinly sliced
- 1/4 cup crumbled cotija
- 12 slices pickled jalapenos
- 1/4 cup refried beans optional
- 4 dashes hot sauce optional
INSTRUCTIONS
- 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.
NOTES
- It’s important that the carne asada has marinated for several hours, although overnight is best, to help tenderize the meat and for maximum flavor.
- The grill, skillet or grill pan being use should be hot before adding the carne. The carne asada should only be cooked on both sides for a few minutes to avoid overcooking, resulting in a tough texture.
- The carne asada can be marinated up to 2 days ahead of time.
- To Freeze: Place the marinated steak into a resealable bag, removing as much excess air before sealing, and freeze for up to 3 months. When ready to use, place the frozen bag of carne asada onto a plate and thaw in the refrigerator overnight.
Did you make this recipe? We want to see!
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Excellent torta. A squirt of crema is the “icing on the cake”…!!
Oh yeah, and I forgot to mention, don’t forget the cilantro…
A thin slice of ham makes a grand addition to the torta.
Yummmm
This is probably the best carne asada torta I’ve ever had. The marinade for this carne asada is unreal!
Great receipe. I didnt use onions or jalapenos but was just like I get out of the resturants. Thank you
the one thing missing? Frijol! No self-respecting torta mexicana would be seen en la calle sin frijoles. Just a smear on the telera/bolillo makes it the real deal. Can’t be a real torta without it. EMHO
Plenty of places i been to do not do beans. I prefer it that way and from San Antonio where we know our mexican food.
Pinned! Making these this weekend!
I love mexican food!! It’s my weakness and being from So Cal Carne Asada and Torta are to die for!! Thanks for sharing your recipe I am going to have to try this!! I created a mexican chicken version with fresh guacamole!! Check it out http://69.89.31.214/~cookinan/mexican-cheesechicken-torta-wguacomole/
Its kinda like a cheese steak but with more spicy flare!
All it took was one bite to know I’d be making this again! What a great, flavorful recipe, and I love that the marinade is all pantry staples (or at least things you’ll use again).
holy. cow. so, so, so good. thank you much!
omg will you just come make this for me?
Seriously considering right now! And it’s midnight over here!!
looks fab. when you say “avocado spread” you mean mashed up avocado?
Yep! (I usually add lemon juice, salt and pepper to mine, but that’s it!
Now, that’s what I call comfort food.
wow! i agree, sometimes you need some good old fashioned carbs! this looks crazy good!
My mouth just fell off my face in a river of drool.
I love meat way too much for a girl, so this is right up my alley. Looks sublime.
Oh my! That’s my kind of sandwich!
YUM! This looks so dee-lish …and if someone wants to be holy…leave out the bread… I personally want it! Muchas Gracias!!
I’m currently salivating! Mmmm!! xx Marisa
I’ll take this over steamed veggies any day. YUM!!!
That is one nice looking sandwich!
Sandwich Porn Alert!!!!
:)
another drool-worthy recipe with even more drool-worthy pictures! we just got a restaurant down the road that serves carne asada tortas and now i can make my own! :)
Hell!! I want that right now!!