Carne Asada Torta with Roasted Poblano Salsa in 5 Simple Steps

 

Why You’ll Love This Recipe

This carne asada torta brings all the flavors of Mexican street food to your kitchen with minimal effort. The tender, juicy steak pairs perfectly with the creamy avocado and cheese, while the roasted poblano salsa adds a smoky, zesty kick. Each bite is a satisfying combination of textures and flavors, from the crunch of the toasted bolillo roll to the savory warmth of the refried beans. It’s the ultimate indulgence for anyone who loves Mexican cuisine!

Ingredients

• 1 lb flank steak or skirt steak
• Juice of 2 limes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 4 bolillo rolls or crusty sandwich rolls
• 1 ripe avocado, sliced
• 1/2 cup refried beans, warmed
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/4 cup chopped cilantro
• Optional: pickled jalapeños, shredded lettuce, sliced tomato

For the Roasted Poblano Salsa:

• 2 poblano peppers
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 small garlic clove
• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Steak: In a bowl, combine lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Place the steak in the marinade and let it sit for at least 30 minutes or up to 4 hours.
2. Roast the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until charred. Place the roasted peppers in a bowl, cover, and let them steam for 10 minutes. Peel, deseed, and blend the peppers with sour cream, mayonnaise, lime juice, garlic, and salt to make the salsa.
3. Grill the Steak: Preheat the grill to high heat. Grill the marinated steak for 3-4 minutes on each side until medium-rare. Let the steak rest for 5 minutes before slicing it thinly.
4. Assemble the Torta: Toast the bolillo rolls until golden and crisp. Spread a layer of refried beans on the bottom half of each roll. Add sliced avocado to the top half. Layer with sliced steak, cheese, roasted poblano salsa, and optional toppings like pickled jalapeños, shredded lettuce, and sliced tomato. Sprinkle cilantro over the top.
5. Serve: Close the sandwich, press gently, and serve warm with extra roasted poblano salsa on the side.

Servings and Timing

• Servings: 4 tortas
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Variations

• Spicy Kick: Add extra chili powder or chipotle mayo for more heat and smokiness.
• Vegetarian: Replace the steak with grilled portobello mushrooms or roasted vegetables.
• Cheese Swap: Use a different cheese, such as cotija or cheddar, for a different flavor profile.
• Taco-Style: Use the roasted poblano salsa as a topping for tacos or grilled veggies.

Storage/Reheating

• Storing Leftovers: Store any leftover tortas in an airtight container in the refrigerator for up to 2 days. Keep the salsa separate to prevent the sandwich from becoming soggy.
• Reheating: Reheat the tortas by placing them in a toaster oven or on a grill pan to maintain their crispiness. Alternatively, you can reheat the components separately and assemble the sandwich fresh.

FAQs

How can I make this recipe spicier?

You can add extra chili powder, chipotle mayo, or pickled jalapeños to increase the heat.

Can I use a different type of steak for this torta?

Yes, you can substitute skirt steak or flank steak with other cuts like ribeye or sirloin.

Can I make this dish in advance?

You can marinate the steak and make the roasted poblano salsa ahead of time. However, it’s best to assemble the tortas just before serving to keep the bread crisp.

What’s the best bread for a torta?

Bolillo rolls are traditional for tortas, but you can also use other crusty sandwich rolls like baguettes or ciabatta.

Can I make this a gluten-free dish?

Yes, use gluten-free bread or tortillas to make the torta gluten-free.

Can I make the roasted poblano salsa spicier?

To make the salsa spicier, add a small jalapeño or serrano pepper when blending the salsa.

What type of cheese is best for this recipe?

Oaxaca cheese or mozzarella are great choices for this recipe because they melt well and have a mild, creamy flavor.

How do I grill the steak if I don’t have an outdoor grill?

You can use a grill pan or cast-iron skillet to cook the steak indoors.

Can I use store-bought salsa instead of homemade roasted poblano salsa?

Yes, store-bought salsa can be used, but the homemade roasted poblano salsa adds a smoky, unique flavor that enhances the dish.

Can I add more toppings to this torta?

Yes, you can customize your torta with additional toppings like shredded lettuce, sliced tomatoes, or even pickled red onions.

Conclusion

The Carne Asada Torta with Roasted Poblano SThe Carne Asada Torta with Roasted Poblano Salsa is a mouthwatering Mexican sandwich featuring savory grilled steak, creamy avocado, melty cheese, and a smoky poblano salsa. This flavor-packed torta brings the best of Mexican street food to your kitchen with minimal effort.alsa is an irresistible sandwich that blends smoky, savory, and creamy flavors in every bite. It’s simple to make, but full of rich, bold flavors that will transport you straight to the heart of Mexican street food. Whether you’re hosting a dinner or enjoying a casual meal, this torta is sure to impress!

---

Print