Delicious Mexican sandwiches, or tortas, that are so simple to prepare and consume!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 4 (3 ounce) thin-cut beef round steaks
- 4 Mexican-style sandwich rolls (bolillos)
- ¼ cup sour cream, divided
- 1 (15 ounce) can pinto beans – drained, rinsed, and mashed – divided
- 2 avocados – peeled, pitted and sliced
- 2 large tomatoes, sliced
- 2 pickled jalapeno peppers, sliced into quarters lengthwise
- 2 cups shredded romaine lettuce, divided
- 1 cup chopped fresh cilantro, divided
- 1 cup crumbled queso fresco (Mexican fresh cheese), divided
- 1 lime, quartered
Instructions
- Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
- Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
- Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
- Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts
| Calories | 770 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 15 g |
| Protein | 36 g |
| Saturated Fat | 10 g |
| Sodium | 391 mg |
| Sugars | 6 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
That’s what I’m talking about! You can change out the meat if you wish for turkey, chicken, ham, beef cuts, etc. When I had these in Mexico City, they scooped out the bread on the top piece so everything fit better.
I have done this more than 100 times and its incredible!!!
Delicioso! Tasted just like my mama’s! I toasted my bolillos in the oven for a few minutes. For my pinto beans, I bought a can and threw em in a pan with a splash of oil and half an onion, sliced. Heated them up, then mashed em. Slathered all the ingredients onto my bolillos. Folks this is key: slather. Don’t be cheap. I like my Queso Fresco thinly sliced instead of crumbled but that’s just me. I also really like the Daisy brand sour cream. (Sour cream is a staple in Mexican dishes so I have tasted quite a few brands). Another thing is get a nice head of lettuce, it taste so much better with big, fresh whole leaves instead of the pre-packaged thinly shredded flimsy stuff. I left out the cilantro and tomatoes. These tortas are the bomb folks.
These sandwiches are great, and very versatile. We like to put a spicy tomato sauce over the top of ours. Thanks for sharing the recipe!
Very yummy! Will definitely make this again!
My family is accustomed to the authentic Donut Shop tortas, as we live on the Mexican border. Still, they loved this recipe. I toasted birrote bread on a skillet with a bit of butter before spreading a mixture of sour cream and mayonnaise and also added onions to them. Served with steak fries.