Welcome, food lovers! Today's recipe is inspired by the vibrant flavors of Mexico, and comes straight from the kitchen of Cooking Con Claudia. We're going to prepare Quick and Easy Carne Asada Tortas – a perfect meal for any time of the day that promises a fiesta of flavors in every bite. Let's dive into this comforting and savory dish that's sure to become a family favorite.
Ingredients:
- 4 Roma tomatoes
- A small piece of onion, plus 1/4 of an onion, diced
- Chile Serranos, to taste
- 2 garlic cloves
- Salt, to taste
- Water, as needed
- Vegetable oil, for cooking
- 1 pound carne asada steak (like arrachera steak), seasoned with salt and pepper
- 4 bollillo rolls or similar crusty sandwich rolls
- 2 tablespoons lard
- 2 yellow jalapeños, sliced
- 4 cups cooked pinto beans, or beans de la olla
- 8 ounces queso Oaxaca, or other melting cheese
- Lettuce, shredded, for garnish
- 1 ripe avocado, spreadable
- Sour cream, for garnish
- 1 ripe tomato, sliced, for garnish
- Purple onion, thinly sliced, for garnish
- 4 Chile de árbol, optional for extra heat in beans
Instructions:
1. Start by roasting the Roma tomatoes, a small piece of onion, and Chile Serranos on a dry skillet or griddle over medium heat until charred and soft. Once roasted, transfer them to a blender.
2. Add the garlic cloves, a little salt, and a small amount of water to the blender and mix until it becomes a smooth salsa.
3. Heat a bit of oil in a pan over medium heat, then add the 1/4 diced onion and sauté for 3 minutes.
4. In the same pan, briefly grill the carne asada steaks for a couple of minutes on each side until the desired doneness is achieved. Remove from heat, cover, and let them rest.
5. To the pan with the sautéd onions, add the blended salsa. Rinse the blender with a little bit more water and add this to the pan. Bring the mixture to a simmer and adjust salt to taste. Add the queso Oaxaca and allow it to melt into the salsa. Stir gently to combine.
6. For the refried beans, melt 2 tablespoons of lard in a separate pan over medium-high heat. Add the sliced yellow jalapeños and Chile de árbol and lightly fry them for a couple of minutes.
7. Add the cooked pinto beans to the pan and begin to mash them until they form a paste. Allow the beans to simmer for a few more minutes, then set aside.
8. Assemble the tortas by slicing open the bollillo rolls and briefly toasting them on the grill or oven. Spread a layer of refried beans on the bottom half, followed by a layer of the cheese sauce.
9. Layer the sliced carne asada onto the cheese, then top with shredded lettuce, sliced tomato, purple onion, and a dollop of sour cream. Spread avocado on the top half of the bollillo roll, then close the torta.
10. Serve immediately and enjoy the depth of flavors from the smoky salsa, succulent carne asada, and creamy beans and cheese.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Skillet or griddle, blender, pans
Servings: 4
Cooking Tips:
- Toasting the bollillo rolls are essential for adding texture and preventing the bread from becoming soggy.
- The spiciness of the salsa can be adjusted by the number of Chile Serranos used.
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This delightful recipe is adapted from Cooking Con Claudia. To see the original version and other fantastic recipes, visit her YouTube channel at https://www.youtube.com/@CookingConClaudia
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