Torta de asada (or carne asada torta) combines the savory taste of grilled beef with the freshness of the vegetables and the creaminess of the guacamole in soft bread to make a Mexican sandwich with bold and satisfying flavors!
Torta de asada is a delicious Mexican sandwich that features grilled slices of beef, known as carne asada, as the main filling. The beef is typically seasoned with various spices before being grilled to achieve a flavorful and tender result.
A torta is a type of sandwich that’s popular in Mexican cuisine. It’s typically made with rolls called bolillos or teleras. The bread is sliced open and filled with a variety of tasty ingredients.
In a torta, you’ll traditionally find a main ingredient such as ham, chorizo, or other types of meats layered with vegetables like avocado, onions, tomatoes, lettuce, and often pickled jalapeños.
Depending on the main ingredient, the sandwich changes its name. For example, a torta de jamón has ham included, while a torta de carne asada includes marinated grilled steak as filling.
Ingredients
- Carne asada: You can use a variety of cuts such as skirt steak, flank steak, or sirloin steak.
- Rolls: To make a traditional torta de asada, use bolillos or teleras. In a pinch, you can use your favorite sandwich rolls.
- Spreads: Guacamole or mashed avocados, plus a little bit of mayonnaise.
- Veggies: Fresh tomatoes, white or red onion, and shredded lettuce.
- Cheese: I used queso fresco, but cotija cheese will work too. Otherwise, use your favorite type of cheese.
- Chiles: Pickled jalapeños are a must for any torta de asada recipe, you can find those easily in small cans at many supermarkets or on Amazon.
How to Make Torta de Asada
Make a batch of carne asada. You can cook a batch right away for this recipe or use reheated leftovers.
Using a serrated knife, cut the bolillo rolls into halves. Next, spread guacamole or mashed avocados on the bottom halves of the rolls and a bit of mayo on the top halves.
Top Tip: If you use fresh rolls I suggest using them as they are, but if they’re from the day before you can butter them and lightly toast them.
Pile the bottom of each roll with carne asada cut into small pieces, gently pressing the meat to stick with the guacamole.
Add lettuce, tomato slices, onion, and pickled jalapeños layered on top of the meat. Finish with a sprinkle of queso fresco.
Close each sandwich with its top half pressing gently to keep the ingredients in place.
Serve the torta de asada immediately or pack for later. Check below my recommendations for packing this tasty torta sandwich!
Tips & Tricks
- For the best flavor, marinate the beef slices for a few hours (ideally 4-6 hours) before grilling. The resting time will infuse incredible flavor and help tenderize the meat.
- If you can’t find bolillo or telera rolls, choose a fresh type of roll with a crusty exterior and a soft interior. This type of bread holds up well to the hearty fillings of a carne asada torta.
- While traditional toppings are delicious, don’t hesitate to get creative! Add pickled onions, sautéed chili peppers, a fried egg, chopped cilantro, or even a slice of grilled bell peppers for a unique twist.
How to Serve
Carne asada tortas are usually served on their own as they can be considered a complete meal that includes proteins, vegetables, and carbohydrates.
In Mexico, they’re usually paired with refreshing beverages like aguas frescas or licuados (smoothies). See below my suggested drinks to serve along with this sandwich:
Want to add some salsa? I recommend this molcajete salsa.
How to Pack a Carne Asada Torta
This carne asada torta recipe makes a perfect lunch for work, school, or picnics, but make sure to pack it properly. Here are my top tips for packing this tasty sandwich:
- To prevent sogginess, place wet ingredients like tomatoes, lettuce, and sauces between two layers of asada meat. The grilled meat will act as a barrier to keep those ingredients away from the breadcrumb, preventing it from getting soggy.
- Once assembled, wrap each carne asada torta first with kitchen paper towels to absorb any leaking from moist ingredients (tomato juice, sauce, etc).
- Then wrap it tightly with aluminum foil to keep the sandwich nicely warm.
- Last, place the wrapped sandwiches in airtight containers or wrap them with plastic wrap if you don’t want to carry containers.
A properly packed torta de asada will stay warm for a couple of hours. However, eating it at room temperature is a common practice too as it’s delicious anyway!
FAQ
What is considered a torta?
A torta is considered as such when is made with 4 basic components:
– Mexican bread (bolillos, teleras, or birotes).
– Protein (from meats such as grilled beef, chicken, or pork, as well as non-meat options like refried beans, eggs, and cheese.
– Vegetables (fresh tomatoes, onions, lettuce, and chiles).
– Condiments and sauces (these can include mayonnaise, mustard, as well as various salsas).
How to season carne asada for tortas?
To season carne asada for tortas, create a marinade with lime or orange juice, minced garlic, chopped onion, cumin, chili powder, paprika, oregano, salt, pepper, and olive oil. Alternatively, use a dry rub made with various dry spices like garlic powder, onion powder, cumin, and chili pepper.
More Torta Recipes
Did you love this torta de asada recipe? Share your tips, tricks, and personal twists in the comments below. You can inspire others with your creative variations and make their culinary journey even more diverse and exciting. And if you are hungry for more, follow this blog on Facebook, Pinterest, YouTube, and Instagram
Torta de Asada
Ingredients
- ½ batch carne asada recipe
- 4 bolillo rolls (or telera, or your favorite rolls)
- 1 cup guacamole
- 1 large tomato (sliced)
- ½ cup onion (sliced)
- 1 cup lettuce (shredded )
- 4 Tablespoons mayonnaise
- queso fresco or cotija cheese (crumbled, as much as you'd like)
- pickled jalapeño peppers (as much as you'd like)
Instructions
- Make a half batch of carne asada recipe. Once done, keep the grilled beef on a plate covered with foil to prevent it from drying out.
- Cut the rolls in half and spread guacamole or mashed avocados on the bottom halves of the rolls and mayonnaise on the top halves.
- Add to the bottom of each roll some carne asada, gently pressing the meat to stick with the guacamole.
- Pile the lettuce, tomato slices, onion, and pickled jalapeños layered on top of the meat.
- Sprinkle some queso fresco and close each torta sandwich with its top half pressing gently to keep the ingredients in place.
- Serve immediately or pack the tortas for later.
Notes
- You can cook the carne asada right away for this recipe or use leftovers. If you use leftovers, reheat them in a cast iron skillet.
- If you can’t find bolillo or telera rolls, use any type of sandwich rolls with a crusty exterior and a soft interior.
- Make sure to read my suggestions for packing this delicious torta de asada and bring it to work, school, or picnics.
Nutrition Information
And don’t forget to try also my super flavorful torta de cochinita with shredded pork!