Recipe by Sarah Waltrip
"This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice."
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ground black pepper
ground cayenne pepper to taste
kaiser rolls, split
avocado, thinly sliced
crumbled cotija cheese
Sounds great as is. I plan to make it this weekend. Just to cut a little fat I think I will brush the rolls with olive oil and grill them after I take the steak off. We love grilled bread and no need to heat or clean another pan.
Good recipe. I think it needs a touch of garlic so I lightly dusted the steaks with garlic powder, and used a touch of salsa instead of the cheese.
These were delicious. I was skeptical about frying a roll with mayo on it and I nearly skipped that step but I am glad I didn't...the warm toasted creaminess = yum! I have since toasted bread/mayo like this for other sandwiches too. We'll have these again and again.
This was absolutely delicious. The only change I made was to add Chorizo but that was only because I had one in the fridge I had to use! Frying the bread was a simple addition but I think it really made the meal. This recipe is definitely a keeper.
After living in Texas for over 13 years I know Torta's and tacos well! These were amazing, my family devoured them! The second time I made them I changed the recipe a bit. Both ways were great. Thank you Sarah for an amazing recipe!
Phenomenal recipe! I will definitely make this again. The whole family enjoyed it.
Excellent! Taste like our favorite taco truck.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Steak Torta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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