Carne Asada

Total Time:
3 hr 5 min
45 min
2 hr
20 min

8 servings

  • 2 1/2 pounds chuck roll, sliced into 1/4-inch rounds
  • 3 tablespoons garlic salt
  • Freshly ground black pepper
  • 3/4 cup white vinegar
  • 8 bolillo rolls, sliced lengthwise
  • Mayonnaise
  • 1 medium onion, diced
  • 1 cup chopped fresh cilantro leaves
  • 2 avocados, halved, pitted and flesh sliced
  • Torta Salsa, recipe follows
  • 1 head Iceberg lettuce, shredded
  • 4 medium tomatoes, sliced
  • Torta Salsa:
  • 3 medium tomatoes, cut in quarters
  • 6 jalapenos
  • 1/2 onion, chopped
  • 3 1/2 cups water
Watch how to make this recipe.
  • Lay out the beef rounds in a single layer. Season the meat on both sides with the garlic salt and black pepper. Put the meat in a medium mixing bowl and add the vinegar. Let the meat marinate for at least 2 hours or overnight in the refrigerator.

  • Preheat a grill to high heat.

  • Remove the meat from the marinade and put on the hot grill. Grill until the meat is cooked to desired doneness. Transfer the meat to a cutting board. Cut the meat into 1-inch pieces and set aside in bowl, covered with foil, to keep warm.

  • Heat a large pan or griddle over medium heat. Spread the cut sides of the bolillo rolls with mayonnaise. Toast them in the pan, mayonnaise side down, until golden.

  • Combine the chopped onions and cilantro in a small bowl.

  • To assemble the tortas, top the bottom half of the roll with sliced avocado, a handful of the cut meat, some of the cilantro/onion mixture and some of the Torta Salsa. Top with shredded lettuce and 2 tomato slices. Repeat with remaining rolls and ingredients. Cover with the roll tops, cut in half and serve.

Torta Salsa:
  • Add all of the ingredients to a medium saucepan and bring to boil over medium heat. Cook until the onions are translucent. Remove from the heat and let cool.

  • Transfer the cooled mixture to a blender and blend until smooth.

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