Carne Asada Torta
This Carne Asada Torta is a hearty, flavor-packed sandwich built for serious carne asada lovers. Tender flap meat is marinated in a bold blend of achiote, citrus, and Spanglish Asadero Ranchero Steak Seasoning, then grilled hot and fast until juicy and charred. Piled onto toasted telera rolls with melty Monterey Jack, creamy guacamole, fresh poblano pico, and a rich poblano crema, every bite delivers layers of smoky, tangy, and cheesy flavor, finished with a drizzle of Spanglish Asadero Carne Asada BBQ Sauce.
A true showstopper for lunch, dinner, or a weekend cookout, this torta brings together bold Mexican flavor in one seriously satisfying sandwich.
This Carne Asada Torta is a hearty, flavor-packed sandwich built for serious carne asada lovers. Tender flap meat is marinated in a bold blend of achiote, citrus, and Spanglish Asadero Ranchero Steak Seasoning, then grilled hot and fast until juicy and charred. Piled onto toasted telera rolls with melty Monterey Jack, creamy guacamole, fresh poblano pico, and a rich poblano crema, every bite delivers layers of smoky, tangy, and cheesy flavor, finished with a drizzle of Spanglish Asadero Carne Asada BBQ Sauce.
A true showstopper for lunch, dinner, or a weekend cookout, this torta brings together bold Mexican flavor in one seriously satisfying sandwich.
Ingredients
For the Carne Asada
2 lb flap meat
2 Tbsp achiote paste
¼ Cup orange juice
Juice of 2 limes
Mexican beer
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp olive oil
3 garlic cloves, minced
Cilantro, chopped
For the Guacamole
2 ripe avocados
Juice of 1 lime
2 Tbsp diced white onion
2 Tbsp chopped cilantro
1 jalapeño, finely diced
For the Poblano Pico
3 Roma tomatoes, diced
1 roasted poblano, diced
¼ white onion, diced
1 jalapeño, finely diced
¼ Cup chopped cilantro
Juice of 1 lime
For the Poblano Crema
1 roasted poblano
1 Cup Mexican crema
Juice of 1 lime
¼ Cup cilantro
2 garlic cloves
For the Torta
4 telera rolls
2 Cups grated Monterey Jack cheese
Butter or olive oil
Instructions
Mix the Ranchero Steak Seasoning, achiote paste, orange juice, lime juice, Worcestershire sauce, soy sauce, olive oil, and garlic. Coat the flap meat and marinate overnight.
Chop and mix the guacamole ingredients, dice and mix the poblano pico, and blend the poblano crema. Set aside.
Grill the flap meat over high heat (500°F–600°F) for 3–4 minutes per side, or until it reaches 130°F–135°F. Rest for 10 minutes, then chop into bite-sized pieces.
Butter the telera rolls and toast until golden. In a hot skillet, spread the grated Monterey Jack into an even layer and cook until melted and lightly golden.
Spread guacamole on both sides of the toasted telera. Add the chopped carne asada, drizzle with the Spanglish Asadero Carne Asada BBQ sauce, lay the melted cheese over the top, then finish with the poblano pico and a generous drizzle of poblano crema.
Close the sandwich, slice in half, and enjoy!
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