CARNITAS TORTA
Steps:
- For the carnitas: Preheat the oven to 225 degrees F.
- Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
- Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
- For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
- Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.
- Combine butter and olive oil until blended.
- Combine mayonnaise, lime juice and salt.
- Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.
- Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.
CARNE ASADA TORTA
I worked in a Taco shop and learned how to make this. It is a great change from the traditional carne asada burrito.
Provided by quickandsimple
Categories Mexican
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the steak into small bite size pieces.
- Add the parsley, garlic salt, and pepper and coat evenly.
- Heat frying pan on high till hot (water should sizzle on pan).
- Heat oil for a few seconds and immediately add meat in center of pan and quickly spread meat to one layer.
- Once oil has dissipated and the meat has browned, add a tablespoon of water to pan and quickly scrap pan to coat the meat.
- Set aside once water has evaporated.
- Spread mayonnaise on bolillo rolls and heat mayonnaise side down on pan until toasty golden brown.
- Serve with refried beans, carne asada, shredded lettuce, guacamole and pico de gallo on roll.
Nutrition Facts : Calories 501.2, Fat 15.1, SaturatedFat 4, Cholesterol 129.6, Sodium 436.8, Carbohydrate 30.3, Fiber 1.3, Sugar 1.1, Protein 57.3
TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)
1 star reviewer zmailed me and said: "I really don't think the problem was with your recipe at all, my family are not big on things like avacado, or chilli like me. It was just not for my family." i'm not sure why she tried my recipe if her family doesnt like the ingredients or why she didnt comment in her review, but i have an idea; careful what you say around here, people can leave bad reviews even if they havent tried your recipe..sucks :( if you can, start by going to a carniceria & picking up some pre-marinated carne asada & some bolillos. if thats not available to you then i suggest you marinate the steaks in Recipe #220759 only through step 6 using ingredients vinegar through paprika & you can use any soft roll type bread if you cant find bolillos. these are so tasty you HAVE to try 'em!!
Provided by catalinacrawler
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
- about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
- turn oven on 250 for toasting.
- heat beans on med-low until hot.
- in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
- once done let sit for 5 minutes.
- while the meat is resting slice bolillos in half & toast for 4 minutes.
- cut carne asada into small pieces or strips.
- spread one half of the bolillos with guacamole.
- spread the other half with hot beans.
- sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
- close sandwich, press down & cut in half.
- serve with extra salsa & guacamole (if there's any left still!).
Nutrition Facts : Calories 389.4, Fat 26.6, SaturatedFat 6.4, Cholesterol 77.1, Sodium 172.7, Carbohydrate 13.6, Fiber 8, Sugar 3, Protein 27
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