What’s the best cut of meat for a Carne Asada Torta with Roasted Poblano Salsa?

The ideal cut of beef for a Carne Asada Torta with Roasted Poblano Salsa is skirt steak . It has the perfect balance of flavor and tenderness, especially when marinated in citrus juices. Flank steak is another solid option, but skirt steak's natural marbling makes it a standout choice for soaking up all the delicious smoky, zesty flavor from the roasted poblano salsa.

Can I make Carne Asada Torta with Roasted Poblano Salsa without a grill?

Absolutely! While grilling adds that smoky flavor, you can cook the steak for your Carne Asada Torta with Roasted Poblano Salsa in a cast iron skillet or grill pan indoors. Just sear the meat on high heat for 2–3 minutes per side, then let it rest before slicing. You’ll still get juicy, tender carne asada that pairs beautifully with the roasted poblano salsa.

How spicy is roasted poblano salsa in a Carne Asada Torta with Roasted Poblano Salsa?

Roasted poblano salsa delivers a mild to medium spice level , depending on how it's prepared. The roasted poblanos add a rich, smoky depth to the Carne Asada Torta with Roasted Poblano Salsa without overwhelming heat. If you’re heat-sensitive, you can mix the salsa with a little sour cream to mellow it out. For spice lovers, adding jalapeño or serrano chilies to the salsa will turn up the heat.

Can I prepare the Carne Asada Torta with Roasted Poblano Salsa ahead of time?

Yes, the Carne Asada Torta with Roasted Poblano Salsa is meal prep-friendly! You can marinate and grill the steak ahead of time and store it in the fridge. The salsa can also be made (or opened) in advance. Just keep the bread and toppings separate until you're ready to assemble. This prevents sogginess and ensures the torta tastes freshly made every time.

Are bolillo rolls necessary for a Carne Asada Torta with Roasted Poblano Salsa?

Traditional Carne Asada Torta with Roasted Poblano Salsa recipes use bolillo rolls because of their crispy crust and soft interior. However, if you can’t find bolillo, French bread or ciabatta makes a great substitute. Just make sure the bread is sturdy enough to hold up to the juicy steak and generous slather of roasted poblano salsa.

How long should I marinate the steak for a Carne Asada Torta with Roasted Poblano Salsa?

For the best flavor, marinate your skirt steak for at least 30 minutes , and up to 1 hour at room temperature. The citrus-garlic marinade is key to infusing the steak with bold flavor in your Carne Asada Torta with Roasted Poblano Salsa . Longer marination (up to 4 hours in the fridge) is okay too, but be careful not to go overnight—the acid can break down the meat too much.

Carne Asada Torta with Roasted Poblano Salsa in 5 Simple Steps

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Author: Maria
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 tortas 1x
Category: Sandwich
Method: Grilled
Cuisine: Mexican
Diet: Halal

Description

Carne Asada Torta with Roasted Poblano Salsa is a bold, flavor-packed Mexican sandwich made with juicy grilled steak, creamy avocado, melty cheese, and zesty poblano salsa layered inside a toasted bolillo roll. It’s the ultimate street food indulgence with a gourmet twist.

Ingredients

Units Scale

1 lb flank steak or skirt steak
Juice of 2 limes
2 tbsp olive oil
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
4 bolillo rolls or crusty sandwich rolls
1 ripe avocado, sliced
1/2 cup refried beans, warmed
1 cup shredded Oaxaca or mozzarella cheese
1/4 cup chopped cilantro
Optional: pickled jalapeños, shredded lettuce, sliced tomato
For the Roasted Poblano Salsa:
2 poblano peppers
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 small garlic clove
Salt to taste

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Instructions

Marinate the steak with lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Let sit for at least 30 minutes or up to 4 hours.
Roast the poblano peppers over an open flame or under a broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel and deseed, then blend with sour cream, mayo, lime juice, garlic, and salt to make the salsa.
Grill the steak on high heat for 3–4 minutes per side until medium-rare. Let rest for 5 minutes, then slice thinly.
Toast the bolillo rolls, then spread refried beans on the bottom half and avocado slices on the top half.
Layer the sliced steak, cheese, roasted poblano salsa, and optional toppings. Sprinkle with cilantro.
Close the sandwich, press gently, and serve warm with extra poblano salsa on the side.

Notes

Use a grill pan or cast-iron skillet if outdoor grilling isn’t available.
Swap in chipotle mayo for an extra smoky twist.
Bread can be lightly buttered before toasting for extra flavor.
Double the salsa to use on tacos or grilled veggies.

Nutrition

Serving Size: 1 torta
Calories: 560
Sugar: 3g
Sodium: 710mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Find it online: https://cooktune.com/carne-asada-torta-with-roasted-poblano-salsa/