Mexican Steak Torta Recipe

Skirt steak: Thinly sliced beef that is perfect for grilling and adds a rich, meaty flavor to the torta.

Bolillo rolls: Traditional Mexican bread rolls that are soft on the inside with a slightly crispy crust, ideal for sandwiches.

Refried beans: Creamy, mashed beans that add a savory layer to the torta.

Avocado: Sliced for a creamy, buttery texture that complements the steak.

Lettuce: Shredded for a fresh, crunchy element.

Tomato: Sliced for a juicy, tangy addition.

Jalapeño: Sliced for a spicy kick.

Queso fresco: Crumbled cheese that adds a mild, tangy flavor.

Salt: Used to season the steak.

Pepper: Used to season the steak.

To achieve the best flavor and texture for your skirt steak, make sure to marinate it for at least 30 minutes before grilling. A simple marinade of lime juice, garlic, and olive oil can enhance the meat's natural flavors. Additionally, always let the steak rest for a few minutes after grilling to allow the juices to redistribute, ensuring each bite is tender and juicy.

• thinly sliced skirt steak - Substitute with thinly sliced flank steak: Flank steak has a similar texture and flavor profile, making it a great alternative for skirt steak in this recipe.

• split bolillo rolls - Substitute with split ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings, providing a comparable experience to bolillo rolls.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and rich flavor, making it a good alternative to refried beans.

• sliced avocado - Substitute with guacamole: Guacamole provides the same creamy texture and rich flavor as sliced avocado, with the added benefit of being pre-seasoned.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can withstand the other ingredients without wilting as quickly as shredded lettuce.

• sliced tomato - Substitute with sliced roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that complements the other ingredients, offering a different but enjoyable twist to sliced tomato.

• sliced jalapeño - Substitute with sliced pickled jalapeño: Pickled jalapeños add a tangy flavor and a similar level of heat, making them a suitable alternative to sliced jalapeño.

• crumbled queso fresco - Substitute with crumbled feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor that works well as a substitute for queso fresco.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor, making it a good alternative to salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat with a slightly different flavor profile, making it a suitable substitute for pepper.

• To keep your Mexican steak torta fresh, store the steak and other ingredients separately. Place the sliced steak in an airtight container and refrigerate for up to 3 days.

• Store the refried beans in a separate container. They can be refrigerated for up to 5 days.

• Keep the sliced avocado in an airtight container with a squeeze of lemon juice to prevent browning. This will last for about 1-2 days in the fridge.

• Place the shredded lettuce and sliced tomato in separate containers lined with paper towels to absorb excess moisture. These can be refrigerated for up to 3 days.

• Store the sliced jalapeño in a small airtight container. It will stay fresh in the fridge for up to 5 days.

• Keep the crumbled queso fresco in its original packaging or transfer it to an airtight container. It can be refrigerated for up to 2 weeks.

• For the bolillo rolls, store them in a bread box or a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before using.

• To freeze the steak, place the slices in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheat the steak by placing it in a skillet over medium heat until warmed through, or microwave in short intervals, checking frequently to avoid overcooking.

• When ready to assemble the torta, follow the original recipe instructions, ensuring all ingredients are fresh and properly thawed if previously frozen.

• Preheat your oven to 350°F (175°C). Wrap the Mexican steak torta in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until the steak is warmed through and the bolillo roll is crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the torta on the rack. Heat for 10-15 minutes, ensuring the steak and refried beans are hot and the roll is toasty.

• If you prefer using a microwave, wrap the torta in a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes. Check the temperature and heat in 30-second intervals until warmed through. Note that the bolillo roll may become a bit soft with this method.

• For a stovetop approach, use a skillet over medium heat. Place the torta in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps maintain the crispiness of the roll.

• If you have an air fryer, preheat it to 350°F (175°C). Place the torta in the basket and heat for 5-7 minutes. This method will keep the bolillo roll crispy while warming the steak and refried beans evenly.

• Grill: Used to cook the skirt steak over medium-high heat, giving it a nice char and flavor.

• Tongs: Handy for flipping the steak on the grill without piercing it and losing juices.

• Cutting board: Provides a stable surface for slicing the steak and other ingredients.

• Knife: Essential for slicing the steak, avocado, tomato, and jalapeño.

• Spatula: Useful for spreading the refried beans evenly on the bolillo rolls.

• Measuring cup: Helps measure out the refried beans and queso fresco accurately.

• Serving platter: A convenient way to assemble and present the tortas before serving.

• Resting plate: Allows the steak to rest after grilling, ensuring it retains its juices.

• Spoon: Useful for scooping and spreading refried beans onto the rolls.

• Bread knife: Ideal for splitting the bolillo rolls without crushing them.

Marinate in advance: Season the steak with salt and pepper the night before to save time on the day of cooking.

Pre-slice vegetables: Slice the avocado, tomato, and jalapeño ahead of time and store them in airtight containers.

Use canned beans: Opt for canned refried beans to skip the cooking process and save time.

Preheat the grill: Make sure your grill is preheated before you start cooking the steak to reduce waiting time.

Assemble in stages: Lay out all ingredients and assemble the torta in an assembly line fashion for efficiency.