Perfect Mexican Steak Torta Recipe

• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 2 limes
• 1 pound flank steak or skirt steak
• ½ red onion, sliced thinly
• ½ teaspoon salt
• 2 canned chipotles in adobo
• ½ cup sour cream
• 1 tablespoon olive oil or other vegetable oil
• 2 bolillo rolls
• ½ cup refried beans (or smashed black beans)
• ¼ cup pickled jalapeños
• ¼ cup chopped cilantro
• ¼ cup crumbled cotija

1. 1

   Make the marinade for the steak. In a small bowl, combine chile powder, cumin, black pepper, and the juice of one lime. Whisk to combine. Transfer the marinade to a resealable plastic bag and add the steak. Seal the bag and gently massage to coat. Let sit at room temperature for 30 minutes, or refrigerate up to overnight.

2. 2

   Marinate the red onion. In a small bowl, combine the onion slices with the juice from half a lime and salt. Let sit at room temperature until ready to assemble.

3. 3

   Make the spicy sour cream. In a blender or food processor, combine chipotles with sour cream and the juice from half a lime. Process until smooth and set aside.

4. 4

   Brush a large skillet or grill pan with olive oil and set over medium-high heat. When the oil starts to shimmer, grill steak about 3–4 minutes per side. Transfer steak to a cutting board and slice on the diagonal into ½-inch-thick strips.

5. 5

   Assemble the tortas. Slice the rolls in half and spread the bottom half of each roll with the spicy sour cream. Top with beans, then add steak, onion slices, jalapeños, cilantro, and cotija.

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