Chorizo and Steak Tortas

Tortas are very popular in Mexican cuisine. They come in very different varieties, but the basic make up is meat (steak, adobo, chicken) with fillings such as avocado, mayonnaise/sour cream, jalapenos, tomatoes and onion in a pan birote (oblong crusty white sandwich roll). You can also find tortas ahogadas (which means drowned) that are covered in a red sauce. Those are tasty but the bread gets soggy and hard to pick up. Good tortas are hard to find but my two favorite torta spots are Los Perricos in San Luis, Mexico and at Sr. Sol in Athens, Ga.

Click here for the full recipe.

Tortas:

  • Pan Birrote (also called bolillo, or pan frances, an oblong white crusty bread)
  • 1 lb of seasoned skirt steak (see Carne Asada recipe for seasonings)
  • 1 Roma tomato
  • 1 avocado
  • 2 chorizo links
  • Queso Fresco or Shredded Mexican cheese, which ever you prefer

IMG_9602.jpg

Cooking: Season skirt steak with desired seasoning and let marinate for 30 mins to 8 hours.

IMG_9603

Remove chorizo from casing. In a pan heated to medium cook chorizo until it crumbles and is browned.

IMG_9604

In the same pan you cooked the chorizo, cook the skirt steak until browned.

IMG_9605

Once steak is cooked chop up into cubes. Toast the pan birrote only on the outsides.

IMG_9606

Assemble! Cut the pan birrote down the center but not all the way through. Add the carne asada then top with chorizo.

IMG_9607

Follow with your desired toppings. I used avocado slices, tomatoes, queso fresco and chipotle mayonnaise.

IMG_9608

Yum!

JPEG image-3EEB58322944-1

Buen Provecho!

Tortas:

  • Pan Birrote (also called bolillo, or pan frances, an oblong white crusty bread)
  • 1 lb of seasoned skirt steak (see Carne Asada recipe for seasonings)
  • 1 roma tomato
  • 1 avocado
  • 2 chorizo links
  • Queso Fresco or Shredded Mexican cheese, which ever you prefer

Cooking: Season skirt steak with desired seasoning and let marinate for 30 mins to 8 hours. Remove chorizo from casing. In a pan heated to medium cook chorizo until it crumbles and is browned. In the same pan you cooked the chorizo, cook the skirt steak until browned. Once steak is cooked chop up into cubes. Toast the pan birrote, only on the outsides. Assemble! Cut the pan birrote down the center but not all the way through. Add the carne asada then top with chorizo. Follow with your desired toppings. I used avocado slices, tomatoes, queso fresco and chipotle mayonnaise.

Buen Provecho! 

Advertisements

2 thoughts on “Chorizo and Steak Tortas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s