If you’re looking to enjoy iconic sandwiches from all over the world, the Mexican Torta has to be on your list! This Torta Mexicana recipe combines a juicy, well-seasoned sirloin steak with your favorite Mexican ingredients like refried beans and cojita cheese. Make it spicy with sriracha and jalapeños!
This Mexican street food is sure to leave you full and satisfied. If you love Tex-Mex food but want to try something besides tacos and enchiladas, you won’t be disappointed with this Torta Mexicana.
What is a Torta?
Although “torta” translates to cake, don’t expect dessert when you order a Torta Mexicana. Instead, the Torta is a Mexican street food that can be described as a cross between a sandwich and a taco. The Torta has classic Mexican ingredients, but instead of a tortilla, they’re served in a warm, toasted bun. A Torta Mexicana can be filled with just about anything, but they’re usually made up of meat, cheese, veggies and sauce.
Ingredients You’ll Need
- Sirloin Steak
- Vegetable Oil
- Ground Cumin
- Salt & Pepper
- Mayonnaise
- Refried Beans
- Mexican Telera Slider Rolls: or substitute ciabatta rolls, Kaiser rolls or hoagie rolls.
- Toppings: such as iceberg lettuce, avocado, tomato, onions, cotija cheese, jalapeno pepper and hot sauce
How to Make Torta
Step 1: Season and Cook the Steak
- Whisk together salt, pepper, and ground cumin.
- Pat dry the steak with paper towels. Then rub with oil and season with the cumin mixture.
- Place a skillet over medium-high heat. When hot, add the steak and fry undisturbed for 2 minutes. Flip an continue cooking. Flip every minute until it reaches your desired doneness.
- Remove to a plate and let it rest for 5 minutes.
- Slice it thinly on a cutting board and set aside.
Step 2: Heat up the Refried Beans
- Warm the refried beans in the microwave or a skillet. Set aside.
Step 3: Toast the buns
- Put the halved buns face down on the hot skillet for 30-60 seconds until golden.
- Remove to a plate and set aside.
Step 4: Assemble the tortas
- Spread mayonnaise onto the bottom halves of the rolls.
- Spread refried beans on top of the mayo.
- Add the reserved steak slices followed by the tomato slices, avocado slices, onion, shredded lettuce and optional jalapeno.
- Sprinkle the cheese on top and add optional hot sauce. Close the sandwich with the tops of the rolls and serve immediately.
Tips & Tricks
- Don’t overcook the steak. Let it sit for 5 minutes before slicing.
- Add jalapenos and hot sauce if you’d prefer a spicy Mexican torta.
- Toast your bread for the best result.
What’s the Difference Between a Torta and a Sandwich?
A Torta is a kind of sandwich because it features ingredients stacked between buns. What makes a Torta special is the kind of bread used, known as Telera. This is a soft, fluffy Mexican bread that is somewhat similar to a French baguette in its texture. In Mexico, “el sandwich” usually means a sandwich prepared with regular white or wheat sliced bread.
What’s the Best Bread for Torta Bread?
If you can source real Mexican Telera bread, you will get to enjoy the authentic Torta experience. Otherwise, you can get similar results with a ciabatta roll, Kaiser roll or hoagie roll.
How to Make Chicken Torta?
Torta Mexicana can be made with a variety of meats, including steak, pork or chicken. To make Chicken Torta, you will need skinless, boneless chicken breast seasoned to your liking. Some people prepare Chicken Torta by dipping the chicken in breadcrumbs and frying until it’s crispy and golden. Another method is to use shredded chicken breast mixed with mayonnaise, as well as finely chopped onions, tomatoes and bell peppers. Assemble your Chicken Torta by sandwiching the chicken, shredded lettuce, sliced or mashed avocado and cheese between toasted buns
What to Serve with Tortas?
Torta Mexicana is filling enough to have on its own, but can also be paired with delicious sides if you’re feeling extra hungry. Tasty options include tortilla chips, salsa or guacamole or seasoned fries. For drinks, you can’t go wrong with an ice cold Corona or margarita.
Easy Mexican Tortas Recipe
Ingredients
- 1 pound sirloin steak
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 teaspoon vegetable oil
- 4 rolls halved, see note
- 1 cup iceberg lettuce shredded
- 1 avocado sliced
- 1 large tomato sliced
- 1/4 red onion sliced
- 1/4 cup cotija cheese or feta, crumbled
- 1 jalapeno pepper sliced
- 1/2 cup refried beans optional
- 4 tablespoons mayonnaise or butter
- hot sauce optional
Instructions
- Have all the ingredients ready.
- Warm the refried beans in the microwave or a skillet. Set aside.
Cook the steak
- In a small mixing bowl, whisk together salt, pepper, and ground cumin.
- Pat dry the steak with paper towels. Then rub with oil and season with the cumin mixture.
- Place a skillet over medium-high heat. When hot, add the steak and fry undisturbed for 2 minutes. Flip and continue cooking. Flip every minute until it reaches your desired doneness.
- Remove to a plate and let it rest for 5 minutes.
- Slice it thinly on a cutting board and set aside.
Toast the buns
- Put the halved buns face down on the hot skillet for 30-60 seconds until golden.
- Remove to a plate and spread mayonnaise onto the bottom halves of the rolls.
Assemble the tortas
- Spread refried beans on top of the mayo.
- Add the reserved steak slices followed by the tomato slices, avocado slices, onion, shredded lettuce, and jalapeno slices.
- Sprinkle the cheese on top. Add optional hot sauce. Close the sandwich with the tops of the rolls and serve immediately.
Notes
- Rolls: You can use authentic Mexican telera slider rolls if you can find them. Substitutes include a ciabatta roll, Kaiser roll or hoagie roll.
- Steak: In addition to sirloin, you can use New York strip, rib eye or skirt steak. To save time, you can often buy sliced steak that is already cooked.
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