Beef Tortas
This popular Mexican sandwich, or torta, features marinated bavette steak and is served on a crusty roll topped with avocado, marinated red onion and crumbled cheese.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 18
Ingredients
Marinade:
Preparation
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Step 1
Combine enchilada sauce, yellow onion, oil, orange juice, vinegar, lime juice, taco seasoning, garlic and salt in small mixing bowl. Reserve and refrigerate 1/4 cup marinade. Place sirloin bavette and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight
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Step 2
Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread beef, weaving back and forth, onto each skewer.
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Step 3
Place skewers on grid over medium, ash covered coals. Grill, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes), for medium rare (145°F) to medium (160°F) doneness, turning once.
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Step 4
Meanwhile, combine avocado, salsa and cumin in small mixing bowl, season with salt and pepper, as desired. In second mixing bowl, combine reserved marinade and red onion; season with salt and pepper, as desired.
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Step 5
Spread avocado mixture on bottom halves of rolls. Top evenly with beef, marinated onion, pickled jalapeno, queso fresco and top halves of rolls. Cut in half to serve.
Nutrition Information
805 Calories
5.2g SAT FAT
43g PROTEIN
7.7 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 torta: 805 Calories; 351 Calories from fat; 39g Total Fat (5.2 g Saturated Fat; 1.2 g Trans Fat; 5.9 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 91 mg Cholesterol; 1580 mg Sodium; 75 g Total Carbohydrate; 4.5 g Dietary Fiber; 8.3 g Total Sugars; 42.5 g Protein; 0 g Added Sugars; 180 mg Calcium; 7.7 mg Iron; 1053 mg Potassium; 0.4 mcg Vitamin D; 0.6 mg Riboflavin; 15.5 mg NE Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 396 mg Phosphorus; 6 mg Zinc; 68.6 mcg Selenium; 117.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Calcium.
The Essential Ingredients
- Bavette Steak: Also known as the sirloin flap, bavette is a flavorful cut that is known for its rich, beefy taste and tender bite. It works well when cooked over high heat and thinly sliced against the grain.
- Avocado: This fruit is native to warm, tropical regions and known for it’s light green flesh and soft, buttery texture. It can be eaten alone, sliced, chopped or used as a topping to many dishes or mashed into the popular guacamole.
- Enchilada Sauce: A savory Mexican- style sauce made from dried chili peppers, tomatoes, garlic, onions and spices.
- Bolillo Rolls: Traditional Mexican bread rolls with a crisp, golden crust and a soft interior. Commonly used for sandwiches, like tortas.
- Queso Fresco: A fresh soft Mexican cheese made from cow’s milk. It has a slightly mild flavor and a crumbly texture. Great for tacos, enchiladas, salads and soups.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is bavette steak?
Also known as sirloin flap meat, it is a flavorful cut that works well when marinading.
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I don't have a grill, can I cook the steak indoors?
Yes! Cook on a grill pan, in cast-iron skillet or on a broiler pan if you don’t have an outdoor grill.
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Can I use other cuts, besides flank, for this recipe?
Yes, bavette, skirt or flat iron steaks work great in place of flank steak.
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Do I need to discard the marinade?
Yes, for food safety and safe handling it’s recommended to discard any marinade that has been in contact with raw beef.
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