Mexican · Lunch & handhelds

Carne asada torta

Name: Carne asada torta
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 4 tortas
Cuisine: Mexican
Ingredients: 1 1/2 pounds outside skirt steak, trimmed; 1/3 cup fresh orange juice; 2 tablespoons fresh lime juice; 2 garlic cloves, finely grated; 1 teaspoon dried Mexican oregano; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1 tablespoon neutral oil; 1 large white onion, cut into 1/2-inch rounds; 1 1/2 cups cooked pinto beans with 1/3 cup cooking liquid; 1 tablespoon pork lard or neutral oil; 4 bolillo or telera rolls; 6 ounces Oaxaca cheese, shredded; 1 ripe avocado, sliced; 1/3 cup drained pickled jalapeño slices; 1/2 cup salsa roja

Charred skirt steak and onions layered into a griddled bolillo with refried beans, melted Oaxaca cheese, avocado, and pickled jalapeño.

About 2 hr 5 minTotal

About 50 minActive

$$$Cost

ModerateDifficulty

Makes 4 tortas

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 tortas

1 1/2 pounds outside skirt steak, trimmed
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
2 garlic cloves, finely grated
1 teaspoon dried Mexican oregano
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon neutral oil
1 large white onion, cut into 1/2-inch rounds
1 1/2 cups cooked pinto beans with 1/3 cup cooking liquid
1 tablespoon pork lard or neutral oil
4 bolillo or telera rolls
6 ounces Oaxaca cheese, shredded
1 ripe avocado, sliced
1/3 cup drained pickled jalapeño slices
1/2 cup salsa roja

Instructions

Mix orange juice, lime juice, garlic, oregano, 1 teaspoon salt, and pepper. Marinate steak under refrigeration for 1 hour, then lift from marinade and pat the surface dry.
Blend beans with their measured liquid. Heat lard in a skillet, add beans, and cook while mashing until thick and spreadable, 5 to 7 minutes; season with remaining salt.
Heat a grill or until smoking. Oil onion rounds and char until tender, 3 to 4 minutes per side. Grill steak over high heat until deeply browned and at least 145°F at the thickest point, about 3 to 5 minutes per side; rest 10 minutes, then slice thinly across the grain.
Split rolls and griddle cut sides. Spread bottoms with beans, add cheese, and return briefly to the covered griddle until melted.
Layer steak, charred onion, avocado, jalapeño, and a restrained spoonful of salsa into each roll. Close, press gently, cut in half, and serve while the bread is crisp and the filling hot.

MexicoMexican household and street cooking

From the table

About this recipe

Carne asada tortas bring grilled beef into Mexico's broad torta tradition, layering crisp-griddled bread with beans, melted cheese, avocado, chile, onion, and salsa.

Mexican tortas commonly use bolillo or telera and vary by region and shop. This carne-asada version lets smoke, thin cross-grain beef, beans, and griddled bread lead rather than burying the steak under a deli-sandwich quantity of cold toppings. This Kwilt version follows the reviewed household adaptation: Use a brief citrus marinade and cast-iron option for broad home access, then keep the filling set focused on evidence-backed taquería torta components.

Sources

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