Description
Imagine a sandwich so loaded, it’s basically a whole meal in a bun—and not just any bun, but a soft, golden bolillo roll. The Mexican torta is a street food legend, and this version stars marinated steak grilled to juicy perfection, layered with creamy refried beans, zippy pickled jalapeños, fresh toppings, and a swipe of avocado or mayo (or both—live a little). It’s got crunch, spice, and that “I-need-a-nap-after-this” satisfaction. Except you won’t need a nap, because it’s perfectly balanced to keep you energized and happy.
Ingredients
For the Steak + Marinade:
1½ pounds flank steak or skirt steak
2 tablespoons olive oil
Juice of 1 lime
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon oregano
Salt and pepper to taste
For the Sandwich:
4 bolillo rolls (or French sandwich rolls)
1 cup refried beans (warmed)
1 avocado, sliced (or use guacamole)
½ cup pickled jalapeños
1 tomato, thinly sliced
½ small red onion, thinly sliced
Shredded lettuce
Mayonnaise (optional)
Queso fresco or shredded pepper jack (optional)
Butter for toasting the rolls
Instructions
Marinate the steak: In a bowl or zip-top bag, mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak, coat well, and marinate in the fridge for at least 30 minutes (up to 8 hours).
Grill or sear the steak: Heat a grill or cast iron skillet over high heat. Cook the steak 3–4 minutes per side for medium-rare (adjust based on thickness). Let it rest for 5–10 minutes, then slice thinly against the grain.
Toast the bread: Slice rolls in half and butter the insides. Toast them cut-side down on a skillet or grill until golden.
Assemble the tortas: Spread warm refried beans on the bottom halves of the rolls. Top with sliced steak, tomato, onion, jalapeños, lettuce, and avocado (or guac). Add mayo or cheese if using. Cap it off with the top bun.
Serve immediately with a cold drink and napkins—you’ll need them.
Notes
Use shredded chicken, pork carnitas, or chorizo instead of steak.
Sub in black beans or chipotle mayo for a smoky twist.
Add a fried egg and turn this into the ultimate brunch torta.
Use plant-based steak or portobello mushrooms for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~620 kcal per sandwich
- Fat: ~30g
- Carbohydrates: ~45g
- Protein: ~38g