Carne Asada Tortas Recipe #352394
From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own."
15 min | 10 min prep
SERVES 4 -6
- 1 1/2 lbs skirt steaks
Marinade
- 1/2 cup orange juice
- 2 teaspoons ground chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 large onion, sliced
- 1/2 large orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
Chili Mayonnaise
- 1/2 cup mayonnaise
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon ground cumin
- 4-6 torta rolls (Mexican bollitos) or French rolls
- vegetable oil cooking spray
Garnish
- Place skirt stead in large ziploc bag.
- In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
- set aside.
- Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
- Pour orange juice mixture over all.
- Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
- Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
- Cover and refrigerate until ready to use.
- Preheat an outdoor grill to medium high.
- Slice torta rolls in half, lengthwise.
- Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
- Cook 1-2 minutes, watching very carefully.
- Remove from grill and keep warm.
- Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
- Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips.
- Spread each half of torta roll with an equal portion of chili mayonnaise.
- Layer a portion of meat on bottom of each roll.
- Top with desired garnishes and serve.
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