Torta Asada (mexican Carne Asada Sandwich)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 bolillos rolls
• 1 1/2 lbs flank steaks, thinly sliced
• 1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
• 2 cups lettuce, finely chopped
• 1 cup sharp cheddar cheese, shredded (optional)
• 2 tablespoons hot sauce (optional)
• 3 medium tomatoes, diced
• 3 tablespoons yellow onions, finely minced
• 1 1/2 jalapenos, minced
• 1 lime, juice of
• 2 tablespoons cilantro, finely minced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• 3 avocados
• 1 tablespoon yellow onion, finely minced
• 1/2 a jalapeno, minced
• 1 tablespoon cilantro, minced
• 1 garlic clove, minced
• 1/2 lime, juice of
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper, fresh cracked

Recipe

• 1 start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
• 2 about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
• 3 turn oven on 250 for toasting.
• 4 heat beans on med-low until hot.
• 5 in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
• 6 once done let sit for 5 minutes.
• 7 while the meat is resting slice bolillos in half & toast for 4 minutes.
• 8 cut carne asada into small pieces or strips.
• 9 spread one half of the bolillos with guacamole.
• 10 spread the other half with hot beans.
• 11 sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
• 12 close sandwich, press down & cut in half.
• 13 serve with extra salsa & guacamole (if there's any left still!).