A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
770 Calories
Recipe Instructions
Step 1
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
Step 2
Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Ingredients
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
1 cup chopped fresh cilantro, divided
1 lime, quartered
4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
