Carne Asada Torta
Tender white rolls stuffed with smoky grilled meat, creamy avocado, juicy tomatoes, pickled jalapeños and red onion, the Mexican torta is a much-loved sandwich that likely originated in Puebla during the French occupation in the 1860s. Mexican bakers were inspired by baguettes, and created telera, a smaller, softer loaf with signature hash marks across the top. While the exact history is blurry, one thing remains true: like any good sandwich, good bread is key. Telera or bolillo rolls are traditional here, although according to Claudette Zepeda, a San Diego chef who specializes in regional Mexican cooking, ciabatta is an acceptable substitute. She also said that while pickled onions and chiles are a must, cheese is usually only found on a cold torta. All that to say, while it’s not strictly authentic, feel free to add refried beans or crumble on a little cotija cheese. For extra flavor, place the cut sides of the toasted bread over the carne asada while it’s resting to soak up some of the flavorful juices. This version of the popular sandwich calls for carne asada, but you could also use shredded pollo asado.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2large or 3 small avocados, halved, pitted and peeled
- Kosher salt (such as Diamond Crystal)
- 1to 2 limes, to taste
- 4telera or bolillo rolls, halved
- ½cup mayonnaise
- 1to 1 1/2 pounds carne asada, sliced 1/4-inch thick
- 2medium vine tomatoes, thinly sliced
- 4to 6 store-bought or homemade pickled jalapeńos, sliced
- Pickled red onions
Instructions
Step 1
In a medium bowl, mash the avocados and season with salt. Squeeze in the juice of the limes to taste.Step 2
Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium. Halve the rolls lengthwise. Scrape out some of the soft bread in the center of each piece, making a small hollow. Brush the cut sides of the rolls with half of the mayonnaise. Working in batches, grill the bread, cut-sides down, until golden, about 2 minutes.Step 3
Smear the remaining mayonnaise on the cut sides of the bread, then spread a layer of avocado on the bottom half of each roll. Add some of the sliced carne asada on top of the avocado, followed by a few tomato slices, and some of the pickled jalapeños and pickled onions. Close the sandwiches with the top halves of the bread.