Mexican Steak Torta Recipe

Skirt steak: Thinly sliced cut of beef known for its flavor and tenderness.

Bolillo rolls: Crusty Mexican bread rolls perfect for sandwiches.

Avocado: Creamy fruit that adds richness to the torta.

Refried beans: Cooked and mashed beans that provide a savory base.

Tomato: Freshly sliced to add juiciness and acidity.

Jalapeño: Sliced for a spicy kick.

Red onion: Adds a sharp, tangy flavor.

Queso fresco: Crumbled Mexican cheese that adds a mild, creamy texture.

Cilantro: Chopped fresh herb that adds a burst of freshness.

Olive oil: Used for grilling the steak.

Salt: Enhances the flavor of the steak.

Black pepper: Adds a touch of heat and depth to the steak.

When grilling the steak, make sure to preheat your grill pan properly to achieve a good sear. This will help lock in the juices and enhance the flavor. Additionally, let the steak rest for a few minutes after grilling to allow the juices to redistribute, ensuring a tender and flavorful bite.

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

• bolillo rolls - Substitute with ciabatta rolls: Ciabatta rolls are also crusty and can hold up well to the fillings.

• sliced avocado - Substitute with guacamole: Guacamole provides a similar creamy texture and rich flavor.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar consistency and flavor, with a slightly different bean taste.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the other ingredients.

• sliced jalapeño - Substitute with sliced pickled jalapeño: Pickled jalapeños provide a tangy kick and are often more readily available.

• sliced red onion - Substitute with sliced shallots: Shallots have a milder flavor and can be a good alternative if you prefer less pungency.

• crumbled queso fresco - Substitute with crumbled feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used if you prefer a less visually noticeable spice.

• To store any leftover skirt steak, place it in an airtight container and refrigerate for up to 3 days. Ensure the steak is completely cooled before sealing to prevent condensation.
• For the bolillo rolls, keep them in a bread box or a paper bag at room temperature for up to 2 days. If you need to store them longer, wrap each roll tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
• Refried beans can be stored in an airtight container in the refrigerator for up to 5 days. If you have extra, you can freeze them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before using.
• Avocado slices should be used immediately to avoid browning. If you must store them, sprinkle with lemon juice, wrap tightly in plastic wrap, and refrigerate for up to 1 day.
• Tomato slices and jalapeño slices can be stored in separate airtight containers in the refrigerator for up to 3 days.
• Red onion slices can be stored in an airtight container in the refrigerator for up to 5 days. To reduce the strong odor, you can place a piece of bread in the container to absorb the smell.
• Queso fresco should be kept in its original packaging or wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 weeks.
• Cilantro can be stored by placing the stems in a glass of water and covering the leaves with a plastic bag. Keep it in the refrigerator for up to 1 week. Alternatively, you can chop and freeze it in ice cube trays with a bit of water or olive oil for longer storage.
• To reheat the steak, place slices in a skillet over medium heat for a few minutes until warmed through. Avoid microwaving as it can make the steak tough.
• If you plan to freeze assembled tortas, wrap each one tightly in aluminum foil and place in a freezer bag. They can be frozen for up to 1 month. To reheat, thaw in the refrigerator overnight and then warm in a 350°F oven for about 15 minutes until heated through.

• Preheat your oven to 350°F. Wrap the Mexican steak torta in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quicker method, use a microwave. Place the torta on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispy exterior, use a toaster oven. Preheat the toaster oven to 350°F. Wrap the torta in aluminum foil and heat for about 10 minutes. For the last 2 minutes, open the foil to let the bolillo rolls crisp up.

• For a stovetop method, use a skillet over medium heat. Add a small amount of olive oil and place the torta in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F. Wrap the torta in aluminum foil and place it in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly.

• Grill pan: A flat pan with raised ridges used to grill the steak, giving it those beautiful char marks and enhancing the flavor.

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

• Cutting board: A sturdy surface for slicing the steak, avocado, tomato, jalapeño, and red onion.

• Chef's knife: A sharp knife for precise slicing of the steak and vegetables.

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

• Mixing bowl: Handy for holding the chopped cilantro and crumbled queso fresco before assembling the torta.

• Measuring spoons: Necessary for measuring out the salt, pepper, and olive oil accurately.

• Serving plate: A plate to assemble and serve the finished torta.

• Paper towels: Useful for patting the steak dry before seasoning and for any cleanup during the cooking process.

Pre-slice ingredients: Slice the avocado, tomato, jalapeño, and red onion in advance to save time during assembly.

Marinate the steak: Season the skirt steak with salt and pepper ahead of time to let the flavors develop.

Use pre-made beans: Opt for canned refried beans to cut down on preparation time.

Grill in batches: If you have a smaller grill pan, cook the steak in batches to ensure even cooking.

Assemble efficiently: Lay out all ingredients before starting to assemble the tortas to streamline the process.