Tortas

Ingredients

• Hide ingredients for About 2 cups sliced or shredded cooked meat, especially Carne Asada, Braised Carnitas, Chicken Tinga, or Crispy Pan-Fried Tongue with Onions and Jalapeños 1 About 2 cups sliced or shredded cooked meat, especially Carne Asada, Braised Carnitas, Chicken Tinga, or Crispy Pan-Fried Tongue with Onions and Jalapeños (opens in new tab) About 2 cups sliced or shredded cooked meat, especially Carne Asada, Braised Carnitas, Chicken Tinga, or Crispy Pan-Fried Tongue with Onions and Jalapeños
  • ½ cup orange juice
  • 1 small onion, chopped
  • 1 cup chopped cilantro leaves and stems
  • ¼ cup lime juice
  • 2 tablespoons distilled white or cider vinegar
  • 2 tablespoons soy sauce
  • 5 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 to 1 ½ pounds skirt steak, flank steak, or sirloin flap (bavette)

  Sub-recipe steps

  1. Combine in a food processor or blender: ½ cup orange juice; 1 small onion, chopped; 1 cup chopped cilantro leaves and stems; ¼ cup lime juice; 2 tablespoons distilled white or cider vinegar; 2 tablespoons soy sauce; 5 garlic cloves, chopped; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon black pepper
  2. Process or blend until smooth and combined. Transfer to a large bowl and add: 1 to 1 ½ pounds skirt steak, flank steak, or sirloin flap (bavette)
  3. Marinate in the refrigerator for at least 2 hours but no more than 5 hours. Remove the steak from the marinade, allowing the excess to drip off. If you have time, let the meat dry in the refrigerator, uncovered, on a rack set over a baking sheet for 1 hour.
  4. Prepare a hot grill fire.
  5. Grill the steak over the hottest part of the grill, turning occasionally until cooked to the desired degree of doneness (see chart). Transfer to a cutting board and let rest for 5 minutes. Thinly slice the meat across the grain. Serve in Tacos, Burritos, or Tortas.
• 12 ounces sliced ham
• 1 pound Mexican chorizo, browned, drained, and crumbled
• (4 large jalapeño peppers)
• (½ cup pickled jalapeños)
• 4 bolillo or telera rolls, or large crusty rolls, split horizontally
• ½ cup mayonnaise
• Hide ingredients for ¾ cup Refried Beans 1 ¾ cup Refried Beans (opens in new tab) ¾ cup Refried Beans
  • 2 cups dried pinto or black beans, rinsed and picked over
  • Three 15-ounce cans pinto or black beans
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup reserved bean cooking liquid
  • Salt
  • Crumbled Cotija or queso fresco

  Sub-recipe steps

  1. Cook: 2 cups dried pinto or black beans, rinsed and picked over
  2. or have ready: Three 15-ounce cans pinto or black beans
  3. Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard
  4. Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped
  5. Add and cook, stirring, for 1 minute: 4 garlic cloves, minced
  6. Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid
  7. Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt
  8. Serve warm with: Crumbled Cotija or queso fresco
• 1 large avocado, pitted, peeled, and thinly sliced
• 1 large tomato, thinly sliced
• 1 small onion, thinly sliced
• 2 cups shredded iceberg lettuce