Torta (Mexican Sandwich)

🥄 Ingredients

• 1 tablespoon olive oil
• ¼ onion, (chopped (white or yellow))
• 2 cloves garlic, (minced)
• 2 ½ pounds chuck steak, (diced into small cubes)
• ½ teaspoon kosher salt, (plus more as needed)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground cumin
• 2 medium avocados
• 2 tablespoons lime juice ((about 1 lime))
• ¼ white onion, (chopped)
• ¼ bunch cilantro, (chopped)
• ½ teaspoon kosher salt
• 6 telera rolls, (halved)
• ¼ cup butter, (softened)
• 1 (15-ounce) can refried beans, (warmed)
• 10-12 ounces queso fresco, (sliced)
• 2 Roma tomatoes, (sliced)
• ¼ iceberg lettuce, (shredded)
• ¾ cup salsa

👨‍🍳 Instructions

1. 1

   Make the meat. Heat the olive oil in a large skillet over medium-high heat. Add the steak, onion, garlic, and seasonings, and cook for about 20 minutes, stirring occasionally, until the meat is browned and all the juices have caramalized. Remove from the heat and cover until ready to serve.

2. 2

   Make the guacamole. Add all the ingredients to a small mixing bowl and mash with a fork to combine. Cover and set aside.

3. 3

   Toast the bread. Add a thin layer of butter to the inside of the telera rolls and toast them cut-side down on a skillet over medium-high until browned.

4. 4

   Assemble. Assemble the tortas by adding a layer of the refried beans on the bottom half of the rolls, followed by guacamole, a few slices of queso fresco, tomatoes, the cooked meat, lettuce and some salsa. Gently press the top half of the telera over the torta and repeat until they have all been assembled. Serve and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.