Carne Asada Torta

Name: Carne Asada Torta
Prep time: 31 min
Cook time: 11 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) beef flank or skirt steak; ½ cup (120 ml) fresh lime juice, fresh-squeezed; ¼ cup (60 ml) fresh orange juice, fresh-squeezed; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (7 g) ground cumin; 1 teaspoon (1 g) dried Mexican oregano, dried; 2 guajillo or ancho chiles, dried, seeded; ¼ cup (60 ml) olive oil; salt, to taste; black pepper, to taste; 4 bolillo rolls; ¼ cup (60 ml) crema Mexicana or mayonnaise; 2 ripe avocados, ripe; 2 medium ripe tomatoes, ripe; 1 medium white onion, thinly sliced or pickled; ½ cup (15 g) fresh cilantro, leaves only; 2 fresh jalapeños, thinly sliced (optional); 8 oz (225 g) Oaxaca cheese or fresh mozzarella, sliced or torn (optional)

From the MyKitchenBank Kitchen

A beloved Mexican street sandwich: tender, thinly sliced grilled beef marinated in bright citrus, garlic, and dried chiles, stacked in a warm bolillo roll with creamy avocado, fresh tomatoes, pickled onions, and cilantro.

Prep: 31 min
Cook: 11 min
Wait: 2 hr 25 min
Total: 3 hr 7 min
Makes: 4 sandwiches

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the Carne Asada
1½ lb (680 g) beef flank or skirt steak
½ cup (120 ml) fresh lime juice, fresh-squeezed
¼ cup (60 ml) fresh orange juice, fresh-squeezed
4 cloves (20 g) garlic cloves, minced
1 tablespoon (7 g) ground cumin
1 teaspoon (1 g) dried Mexican oregano, dried
2 guajillo or ancho chiles, dried, seeded
¼ cup (60 ml) olive oil
salt, to taste
black pepper, to taste
For the Tortas
4 bolillo rolls
¼ cup (60 ml) crema Mexicana or mayonnaise
2 ripe avocados, ripe
2 medium ripe tomatoes, ripe
1 medium white onion, thinly sliced or pickled
½ cup (15 g) fresh cilantro, leaves only
2 fresh jalapeños, thinly sliced (optional)
8 oz (225 g) Oaxaca cheese or fresh mozzarella, sliced or torn (optional)

Equipment (7)

Blender or large bowl and whisk
Large zip-top plastic bag or 9×13-inch (23×33 cm) shallow dish
Grill or grill pan
Cutting board
Sharp chef's knife (8-inch preferred)
Instant-read meat thermometer
Spoon or avocado slicer

Steps

Before you start

Start marinating the beef at least 2 hours ahead, or overnight for best flavor
Preheat your grill 10 minutes before grilling
Slice all toppings just before assembly so avocado doesn't brown
Use an instant-read meat thermometer to check doneness accurately

1
Make the marinade
- In a blender, combine the lime juice, orange juice, minced garlic, cumin, oregano, seeded guajillo chiles, and olive oil.
- Blend on high speed until the mixture is smooth and the chiles are completely broken down, about 2 minutes.
- (Alternatively, finely mince the chiles and whisk all ingredients together in a bowl.) You should have about 1 1/2 cups (360 ml) of fragrant, reddish-brown marinade.
- Strain through a fine-mesh sieve if you prefer a completely smooth consistency, pressing on the solids.
+ Show details− Hide details
Ready when: Marinade is smooth and fragrant, with no visible chile chunks remaining
Tip: Lightly toast the dried chiles in a dry skillet for 1-2 minutes before blending to deepen their smoky flavor—be careful not to burn them.
2
Marinate the beef
- Place the beef steak in a large zip-top plastic bag or shallow dish.
- Pour the marinade over, coating all sides.
- If using a bag, seal and massage the marinade into the meat for 30 seconds, working it into the fibers.
- If using a dish, turn the beef to coat completely.
- Refrigerate for at least 2 hours, but ideally overnight (8–12 hours).
- The longer it marinates, the more flavorful and tender the beef becomes.
+ Show details− Hide details
Tip: For overnight marinating, prepare the marinade in the morning and refrigerate the beef for up to 12 hours, or make everything the night before for next-day grilling.
3
Prepare beef for grilling
- Remove the beef from the refrigerator.
- Pat it thoroughly dry on all sides with paper towels—this is essential for developing a good crust.
- Season both sides generously with salt and black pepper.
- Let the beef sit at room temperature for 15–20 minutes before grilling; this helps it cook evenly and reach your target doneness without overcooking the edges.
+ Show details− Hide details
Tip: Don't skip patting the beef dry—any surface moisture prevents proper browning and a golden crust.
4
Grill the carne asadaOven 450°F / 230°C
- Preheat your grill to high heat (about 450°F / 230°C).
- When the grate is very hot and you can hold your hand over it for just 2–3 seconds, place the beef on the grill.
- Sear without moving it for 3–4 minutes until a deep golden-brown crust forms.
- Flip and sear the other side for another 3–4 minutes, until the internal temperature reaches 130–135°F (54–57°C) for medium-rare.
- The beef should have a caramelized, darkened crust and a warm pink center when sliced.
+ Show details− Hide details
Ready when: Crust is deep golden-brown with charred spots; internal temperature is 130–135°F (54–57°C) for medium-rare
Tip: Resist the urge to move the beef while it's cooking—let it sit undisturbed to develop that essential caramelized crust.
5
Rest the beef
- Transfer the beef to a cutting board and let it rest for 5 minutes without covering it.
- During this rest, the meat's muscle fibers relax and the juices redistribute evenly throughout the steak, ensuring moist, tender slices.
+ Show details− Hide details
Ready when: Juices have stopped actively bleeding from the surface
6
Slice the beef
- Using a sharp knife, slice the beef thinly against the grain.
- Cutting against the grain breaks up the muscle fibers and makes the meat much more tender.
- Aim for slices about 1/4-inch (6 mm) thick.
- You should see a warm pink center with a caramelized brown exterior.
+ Show details− Hide details
Ready when: Slices are thin (about 1/4-inch), tender, and show a warm pink center
Tip: Identify the grain by looking at the lines running through the meat, then cut perpendicular to those lines.
7
Toast the breadOven 375°F / 190°C
- Slice each bolillo roll in half horizontally, creating a top and bottom piece.
- If desired, lightly rub or brush the cut sides with a bit of olive oil.
- Heat your grill or grill pan to medium-high heat (about 375°F / 190°C).
- Place the rolls cut-side down on the grill and toast for 1–2 minutes until lightly charred and warm throughout, with no raw bread visible.
+ Show details− Hide details
Ready when: Bread is lightly charred with visible grill marks and warm, with a crispy exterior
Tip: Watch the bread closely—it can go from toasted to burnt in seconds. Check at the 1-minute mark.
8
Prepare the toppings
- Slice the tomatoes into 1/4-inch (6 mm) rounds.
- Cut the white onion in half lengthwise, then slice thinly crosswise into crescent shapes.
- (If using pickled onions, just drain them.) Halve the avocados, remove the pits, and use a spoon to scoop out half-moons of flesh, or slice them.
- Gather the cilantro leaves and slice the jalapeños thinly if using.
+ Show details− Hide details
Tip: Prepare these toppings just before assembly so the avocado doesn't brown and oxidize.
9
Assemble the tortas
- Spread about 1 tablespoon (15 ml) of crema or mayonnaise on the cut side of each bolillo bottom.
- If using cheese, layer 1–2 slices over the crema.
- Add a generous handful of warm sliced carne asada to each sandwich.
- Layer on the tomato slices, onion, and avocado pieces.
- Top with a pinch of fresh cilantro and a few jalapeño slices if desired.
- Close the sandwich with the top half of the roll, pressing gently.
- Serve immediately while the beef is still warm.
+ Show details− Hide details
Tip: Assemble right before serving to keep the bread from getting soggy. If you need to hold them for a few minutes, wrap loosely in foil, not plastic.

Good to know

Tips

The longer you marinate the beef, the more flavorful and tender it becomes. A minimum of 2 hours is essential; overnight is ideal for authentic depth.
Always let grilled meat rest before slicing—it keeps the interior juicy and prevents moisture loss on the cutting board.
For a smokier, more authentic flavor, grill over charcoal or add a small handful of soaked oak or mesquite wood chips to your gas grill.
If fresh limes and oranges aren't available, high-quality bottled citrus juice works, but fresh citrus gives superior brightness and depth to the marinade.

Make ahead

The marinade can be made up to 1 day ahead and refrigerated. Beef can be marinated for 2 hours to overnight (up to 12 hours) for the best flavor and tenderness. Toppings can be sliced 2–3 hours ahead and stored covered in the refrigerator. Assemble the tortas just before serving for the best texture and to prevent sogginess.

Storage & reheating

Best served fresh. Wrapped loosely in foil, leftover tortas can be refrigerated for up to 2 days, though the bread will soften. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Alternatively, reheat just the beef and re-assemble the tortas with fresh toppings. Leftover cooked beef keeps refrigerated in an airtight container for up to 3 days and is excellent for tacos, burrito bowls, or salads.

Substitutions

guajillo or ancho chiles → dried ancho or pasilla chiles. Similar depth, warmth, and mild to moderate heat; they work beautifully in the marinade and yield a comparable rich flavor.
crema Mexicana or mayonnaise → Greek yogurt or sour cream diluted with 1 tablespoon milk per 1/4 cup. Provides similar tangy creaminess and helps balance the richness of the beef and avocado.
bolillo rolls → ciabatta rolls, soft French rolls, or telera rolls. Similar crusty exterior and airy crumb; adjust toasting time slightly based on thickness.
Oaxaca cheese or fresh mozzarella → fresh mozzarella or queso fresco. Oaxaca is stringy and mild; mozzarella melts similarly, while queso fresco crumbles and adds a saltier, tangier note.