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Carne Asada Torta with Roasted Poblano Salsa in 5 Simple Steps

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The 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.

  • Total Time: 50 minutes
  • Yield: 4 servings

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

Instructions

  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.

Notes

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.

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.

  • Author: Chloe Mae
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner
  • Method: Grilling, Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 torta
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 80mg

Find it online: https://simpledishrecipe.com/carne-asada-torta-with-roasted-poblano-salsa-in-5-simple-steps/