📝 About This Recipe
The Mexican Torta is a culinary icon, a towering sandwich that balances crunchy, toasted bread with a symphony of creamy, spicy, and savory textures. Originating from the bustling street stalls of Mexico City, this version features citrus-marinated steak, buttery avocado, and tangy pickled jalapeños. It is the ultimate comfort food—a portable feast that proves why the humble sandwich is a canvas for gourmet expression.
🥗 Ingredients
The Meat and Marinade
- 1.5 pounds Flank steak or Skirt steak (thinly sliced against the grain)
- 1/4 cup Fresh orange juice (acts as a natural tenderizer)
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Cumin (ground)
The Bread and Base
- 4 pieces Bolillo or Telera rolls (sliced lengthwise)
- 3 tablespoons Unsalted butter (softened)
- 1 cup Refried black beans (warmed)
- 1/2 cup Mayonnaise (Mexican crema can be substituted)
The Toppings
- 6 ounces Oaxaca cheese (shredded or pulled into strings)
- 2 Ripe Avocado (sliced thinly)
- 2 Tomato (sliced into thin rounds)
- 1/2 White onion (very thinly sliced)
- 1/4 cup Pickled Jalapeños (sliced)
- 1 cup Iceberg lettuce (finely shredded)
👨🍳 Instructions
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1
In a large bowl or zip-top bag, combine the steak, orange juice, lime juice, minced garlic, oregano, and cumin. Let it marinate for at least 20 minutes (or up to 4 hours) to infuse the meat with bright, zesty flavors.
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2
Heat a heavy cast-iron skillet or griddle over medium-high heat with a splash of oil. Once smoking slightly, sear the steak in batches until browned and slightly charred, about 3-4 minutes per side.
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3
Remove the steak from the pan and let it rest for 5 minutes. Slice it into bite-sized strips or small cubes to make the sandwich easier to eat.
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4
While the meat rests, slice your Bolillo or Telera rolls in half lengthwise. Spread a generous layer of softened butter on the cut sides of the bread.
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5
Place the rolls butter-side down on the hot griddle. Toast until they are golden brown and have a satisfying crunch, which prevents the bread from getting soggy.
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6
On the bottom half of each toasted roll, spread a thick layer of warm refried beans. This acts as the 'glue' for your sandwich.
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7
On the top half of the roll, spread a generous amount of mayonnaise. For an extra kick, you can mix a little chipotle adobo into the mayo.
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8
Layer a portion of the sliced steak over the beans. Immediately top the hot meat with Oaxaca cheese so it begins to melt.
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9
Add the sliced onion and tomato rounds over the cheese. Season the tomatoes with a tiny pinch of salt to make their flavor pop.
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10
Arrange the avocado slices and pickled jalapeños over the tomatoes. The jalapeños provide the essential acidity to cut through the richness of the meat and cheese.
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11
Finish with a handful of shredded iceberg lettuce for a cool, refreshing crunch.
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12
Close the sandwich and press down firmly with your hand or a spatula. For the most authentic experience, return the assembled torta to the griddle for 30 seconds per side to meld the flavors.
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13
Slice diagonally and serve immediately while the bread is crisp and the cheese is gooey.
💡 Chef's Tips
Always toast your bread with butter; the golden crust prevents the moist fillings from making the sandwich mushy. If you can't find Oaxaca cheese, Monterey Jack or Mozzarella are excellent melty substitutes. Don't skip the pickled jalapeños; the vinegar in the brine is crucial for balancing the heavy fats of the avocado and beans. Ensure your steak is sliced against the grain so every bite is tender and doesn't pull out of the sandwich. For a more authentic 'Street Torta' feel, wrap the finished sandwich tightly in parchment paper for 2 minutes before eating to let the steam soften the crust slightly.
🍽️ Serving Suggestions
Serve with a side of crispy papas fritas (French fries) seasoned with chili powder and lime. Pair with a cold glass of Horchata or a bottled Mexican Coke for the classic experience. A side of Esquites (Mexican street corn salad) makes this a full, vibrant meal. Offer extra salsa verde or salsa roja on the side for those who want even more heat. Fresh radishes and lime wedges on the plate provide a traditional, crunchy palate cleanser.