Mexican Torta Steak Sandwich Recipe

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Hey hey, it’s your boy Glen the Bald Chef and I’m about to take you on a flavor journey to Mexico with my all-time fave sandwich, the TORTA! This bad boy is packed with juicy beef, creamy avocado, crispy lettuce, ripe tomato, and the cherry on top, queso fresco. And let’s not forget the bolillo, the Mexican French bread that’s gonna make your taste buds dance. Trust me, this recipe is easy to make and will be one of the best sandwiches you’ve ever had. So let’s get cookin’!

Ingredients:

Bolillo (Mexican French bread)

-Skirt steak

-Fresh Hass avocado

-Queso fresco (Mexican cheese)

-Angel hair iceberg lettuce

-Red ripe tomato

-Tango Jose Bird (tango birdie)

-Butter

-Green chile

-Lemon juice

-Salt

-Pepper

-Paprika

-Cayenne pepper

Cooking Instructions:

  1. Take the skirt steak and rub it with a mixture of green chile, lemon juice, salt, pepper, and paprika.
  2. Put the steak onto the grill to cook for a few minutes on each side.
  3. Once the steak is almost done, crumble some queso fresco cheese on top and close the lid on the grill to melt the cheese.
  4. Take the steak off the grill, fold it in half, and put it into a bolillo.
  5. Inside, take a little bit of butter and put it on the bolillo, and toast it in a pan.
  6. Put the steak, avocado, lettuce, and tomato on the bolillo and cut it in half.
  7. Serve and enjoy!

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