Why You’ll Love This Recipe

This Carne Asada Torta with Roasted Poblano Salsa is the ultimate indulgent Mexican sandwich, perfect for those who crave bold, vibrant flavors. The juicy grilled steak, creamy avocado, and melty cheese are all brought together by the smoky and zesty poblano salsa, creating a mouthwatering combination that’s hard to beat. Whether you’re grilling outdoors or cooking indoors, this simple yet flavorful torta is perfect for a satisfying lunch or dinner. It’s a street food classic with a gourmet twist!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carne Asada:

• 1 lb flank steak or skirt steak
• Juice of 2 limes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

For the Torta:

• 4 bolillo rolls or crusty sandwich rolls
• 1 ripe avocado, sliced
• ½ cup refried beans, warmed
• 1 cup shredded Oaxaca or mozzarella cheese
• ¼ cup chopped cilantro
• Optional: pickled jalapeños, shredded lettuce, sliced tomato

For the Roasted Poblano Salsa:

• 2 poblano peppers
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon lime juice
• 1 small garlic clove
• Salt, to taste

Directions

1. Marinate the Steak: In a bowl, mix lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Coat the steak with the marinade and let it sit for at least 30 minutes (or up to 4 hours) to absorb the flavors.
2. Roast the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until they’re charred. Place the peppers in a bowl, cover, and let them steam for 10 minutes. After steaming, peel off the skin, remove the seeds, and blend the peppers with sour cream, mayo, lime juice, garlic, and salt to make the salsa.
3. Grill the Steak: Preheat your grill or grill pan to high heat. Grill the marinated steak for 3–4 minutes per side until medium-rare. Let the steak rest for 5 minutes before slicing it thinly.
4. Toast the Bolillo Rolls: While the steak is resting, toast the bolillo rolls. Spread refried beans on the bottom half of each roll and avocado slices on the top half.
5. Assemble the Torta: Layer the sliced steak, shredded cheese, roasted poblano salsa, and optional toppings (like pickled jalapeños, shredded lettuce, or tomato). Sprinkle cilantro on top, close the sandwich, and gently press. Serve warm with extra salsa on the side.

Servings and Timing

• Servings: 4
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Variations

• Chipotle Mayo: Swap in chipotle mayo for an extra smoky flavor in the salsa.
• Grilled Veggies: Add grilled vegetables like peppers or onions for an even more robust flavor.
• Vegan Version: Replace the carne asada with grilled portobello mushrooms or tofu, and use vegan cheese for a plant-based version.
• Bacon or Ham: Add crispy bacon or slices of ham for a heartier torta.

Storage/Reheating

• Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the assembled torta in a grill pan or oven to maintain the crispiness of the bread, but it’s best served fresh.

FAQs

Can I use a different type of meat?

Yes! You can substitute flank or skirt steak with grilled chicken, pork, or even a vegetarian option like grilled vegetables or beans.

Can I make the salsa ahead of time?

Yes, you can make the roasted poblano salsa ahead of time and store it in the fridge. It actually gets better after sitting for a few hours as the flavors meld together.

Can I make this recipe without a grill?

Yes, if you don’t have a grill, you can cook the steak in a grill pan or cast-iron skillet on the stove for similar results.

How do I prevent the bolillo rolls from getting soggy?

Toast the rolls lightly before assembling the tortas, and make sure to use warm but not overly wet refried beans and salsa.

Can I freeze this torta?

It’s best enjoyed fresh, but you can freeze the grilled steak and roasted poblano salsa separately. When ready to serve, assemble and toast the sandwich.

Conclusion

Carne Asada Torta with Roasted Poblano Salsa is a mouthwatering Mexican sandwich that’s perfect for any occasion. With juicy grilled steak, creamy avocado, melty cheese, and smoky roasted poblano salsa, this torta offers a delicious combination of flavors and textures. It’s a crowd-pleasing, flavor-packed dish that’s easy to make and sure to become a favorite in your home. Enjoy it for lunch, dinner, or even a festive gathering!

Carne Asada Torta with Roasted Poblano Salsa in 5 Simple Steps

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

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Description

Carne Asada Torta with Roasted Poblano Salsa is the ultimate indulgent Mexican sandwich. Juicy grilled steak, creamy avocado, melty cheese, and smoky poblano salsa are combined for a mouthwatering meal. It’s the perfect comfort food with bold, vibrant flavors—ideal for lunch, dinner, or a crowd-pleasing gathering.

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Ingredients

1 lb flank steak or skirt steak

Juice of 2 limes

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

4 bolillo rolls or crusty sandwich rolls

1 ripe avocado, sliced

½ cup refried beans, warmed

1 cup shredded Oaxaca or mozzarella cheese

¼ cup chopped cilantro

Optional: pickled jalapeños, shredded lettuce, sliced tomato

2 poblano peppers

¼ cup sour cream

¼ cup mayonnaise

1 tablespoon lime juice

1 small garlic clove

Salt, to taste

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Instructions

1. Mix lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Coat the steak with the marinade and let it sit for at least 30 minutes (up to 4 hours).
2. Roast the poblano peppers over an open flame or under a broiler until charred. Let them steam in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and blend with sour cream, mayo, lime juice, garlic, and salt for the salsa.
3. Grill the marinated steak for 3-4 minutes per side until medium-rare. Rest for 5 minutes and slice thinly.
4. Toast the bolillo rolls, spread refried beans on the bottom half of each roll, and avocado slices on the top half.
5. Assemble the tortas by layering the sliced steak, shredded cheese, poblano salsa, and optional toppings. Sprinkle with cilantro, close the sandwich, and press gently. Serve warm with extra salsa on the side.

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Notes

For extra smoky flavor, swap the salsa with chipotle mayo.

Grilled veggies like peppers or onions can be added for extra flavor.

For a vegan version, replace steak with grilled portobello mushrooms or tofu, and use vegan cheese.

For added richness, consider adding crispy bacon or slices of ham.

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Nutrition

• Serving Size: 1 torta
• Calories: 550
• Sugar: 5g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 75mg