If you want to make you own tortas, the first and most crucial step is finding the right bread.
The bolillo roll is the most commonly used torta shell. Once impossible to find, these small, stuffable rolls can be found in either white or wheat versions at most Homeland and Buy 4 Less stores. The Buy 4 Less Super Mercados have a variety of Mexican rolls like teleras as do the many panaderias around town.
Once you’ve got the right bread, it becomes a lot easier.
You’re never going to make puerco al carbon like they have in Mexico, pork steaks marinated in red chile and pineapple juice stacked in layers with fresh pineapple slices on a vertical roaster.
Great as that would be, you can make a tasty torta with available product. Simple stuff like ham and cheese works.
But if you want some thing with a little more kick, this simple beef fajita recipe that works like a champ.
Recipe: Torta con Carne Asada
Summary: Street food at home
- 2 pounds skirt steak
- 1/3 cup soy sauce
- 1/3 cup tawny port wine
- 1/3 cup vinegar from bottled guero chile peppers or jalapenos.
- 1 teaspoon smoked paprika
- 1 teaspoon salt 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon granulated sugar
- ½ teaspoon toasted ground cumin seeds
- ½ teaspoon toasted ground coriander seeds
- ½ teaspoon ground chile de arbol or cayenne
- 6-8 bolillo rolls
- Trim excess fat from bottom of steak.
- In a one-gallon resealable bag or shallow container, combine skirt steak, soy sauce, port wine, vinegar and any chiles that happen to tumble in.
- Marinate overnight, at least 8 hours.
- Combine remaining ingredients and mix well. Set aside. Remove steaks from marinade and pat dry.
- Apply rub, reserving a little for last-minute dusting.
- Heat barbecue to 400 degrees.
- Cook steak 5-6 minutes per side, flipping just once.
- Remove from heat and let stand 10 minutes, the meat will continue to cook.
- While the meat is resting, toast the bollilos in the broiler or on a very hot griddle. A little char won’t hurt them. The idea is to attain a crusty outside and a doughy inside.
- Carve meat against the grain, and chow down.
- Serve with any or all of the following: refried beans, sliced avocado or guacamole, sour cream, salsa, grated cheese, shredded lettuce, sliced radishes and tomatoes, sauteed onions and bell peppers.
Cook’s Notes: If one end of the steak is inordinately thicker than the other, it might serve you well to pound it down. Skirt steak is one of a few cuts that works fine cooked to a medium-well. It actually becomes easier to carve. Source: Adapted from “The Whole Chile Pepper Cookbook.”
Meal type: lunch
Culinary tradition: Mexican
Recipe by on.
Microformatting by hRecipe.