August 26, 2009


Oscar and I frequent a little taqueria in a neighboring town probably too much. Although taquerias are where you typically go to eat authentic Mexican tacos, we always end up buying tortas.

Tortas are Mexican sandwiches commonly served on a white hoagie roll with carne asada or al pastor and garnished with lettuce, tomato, onion, and avocado. Really you can add any garnish you prefer. I've even seen tortas with rice and whole beans. Tortas can be served hot or cold.

Oscar and I always order the carne asada torta. Always.

One summer day, when it was too hot to cook and a sandwich sounded perfect for dinner, we attempted to recreate our favorite torta at home.

Typically carne asada is made with skirt steak but we opted for a much leaner flank steak. I did have to tenderize the steak a bit in order for it to work on a sandwich. We chose all the same fixins as our favorite taqueria and were pretty pleased with our homemade torta.

Flank Steak Torta

1 lb flank steak
1 avocado
1/2 white or yellow onion. Walla Walla sweet onions are delicious in the summer.
1 tomato
Lettuce, typically ice berg is used but romaine tastes great as well.
Mayo, I actually prefer Miracle Whip.
White hoagie rolls

Tenderize flank steak
Season both sides with salt & pepper
Grill on medium-high heat/coals for 10 minutes per side for medium steak.
Cut steak into bite sized pieces
Peel, pit and slice avocado thin
Slice onion thin
Slice tomato thin
Shred lettuce
Toast hoagie on grill, or not, the choice is yours.
Spread mayo on hoagie and load it up!
Be careful not to pile it on too high or you end up with an huge open faced hoagie.

Paired with a salad on the side and you have yourself one delicious summer dinner. Stick with the Mexican theme and throw together this corn salad. Enjoy!

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