Carne Asada Torta with Quick Pickled Red Onions

Carne Asada Torta with Quick Pickled Red Onions ingredients

• 0.5 medium Red onion
• 0.5 cup White vinegar
• 0.5 cup Water
• 1 tbsp Granulated sugar
• 0.5 tsp Salt
• 0.75 lb Skirt steak
• 0.25 cup Orange juice
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 2 cloves Garlic
• 0.5 tsp Ground cumin
• 0.5 tsp Chili powder
• 0.25 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 Bolillo rolls
• 0.5 cup Refried beans
• 1 medium Avocado
• 0.25 cup Queso fresco
• 1 tbsp Butter
• 4 Pickled jalapeño slices (optional)

How to make Carne Asada Torta with Quick Pickled Red Onions

1. Start by preparing the Quick Pickled Red Onions: Thinly slice 1/2 medium red onion. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
2. Remove the brine from the heat, add the sliced red onions, and let them steep for at least 15-20 minutes while you prepare the steak. The onions will soften slightly and turn a vibrant pink color.
3. For the Carne Asada Marinade, finely mince 2 garlic cloves. In a shallow dish, whisk together 1/4 cup orange juice, 2 tablespoons lime juice, 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add the 0.75 lb skirt steak to the marinade, ensuring both sides are well coated. Cover the dish and let the steak marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.
5. Preheat a grill or a heavy-bottomed skillet (like cast iron) over medium-high heat. Once hot, remove the steak from the marinade, letting any excess drip off, and place it directly on the grill or in the skillet.
6. Cook the skirt steak for 3-5 minutes per side for medium-rare to medium doneness, depending on thickness and desired tenderness. The steak should have a nice char on the exterior.
7. Transfer the cooked steak to a cutting board, tent it loosely with foil, and allow it to rest for 5-7 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak.
8. While the steak rests, prepare the Bolillo rolls: Slice the 2 bolillo rolls lengthwise, but not all the way through. Spread 1 tablespoon of butter evenly on the cut sides of the rolls.
9. In the same skillet or on the grill, toast the buttered bolillo rolls cut-side down for 2-3 minutes over medium heat, until golden brown and slightly crispy. Alternatively, you can toast them under a broiler.
10. Warm 1/2 cup of refried beans in a small saucepan or microwave. Slice 1 medium avocado and crumble 1/4 cup of queso fresco.
11. After resting, slice the skirt steak thinly against the grain into strips, ensuring each piece is tender and easy to bite into for the sandwich.
12. To assemble the tortas, spread a generous layer of warm refried beans on the bottom half of each toasted bolillo roll. Layer with the sliced carne asada, fresh avocado slices, crumbled queso fresco, a spoonful of the Quick Pickled Red Onions (drained), and optional pickled jalapeño slices.
13. Place the top half of the bolillo roll over the fillings, gently press down, and serve the Carne Asada Tortas immediately while they are warm.

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