NOTES FROM THE AUTHOR
In Denver, there is no shortage of delicious tortas, which vary from simple and traditional to intricate and fancy. And, because tacos seem to be all the rage these days, I prefer to mix it up and have all of the same excellent toppings on a classic Mexican bun. Because of the addition of beans, this torta is very light in meat, and because I usually have the rest of the ingredients on hand, it is quick and easy to put together.
TEST KITCHEN NOTES WHO: Savorthis is a Denver, Colorado-based furniture designer.
WHAT: A nightly torta that comes together in less than an hour.
HOW: Marinate the steak in a combination of garlic, paprika, and onion powder. While the onion and jalapeo are quick-pickling, mash the beans with chipotle, cumin, and lime. Grill the steak, then slice it and serve it with the beans and pickled veggies, avocado slices, cilantro, and a drizzle of crema on a toasted baguette.
WHY WE LIKE IT: Attention to detail is evident throughout, from the marinated pork to the seasoned beans. The torta that results is full of deep taste that is complemented with fresh cilantro, pickled veggies, and crema.
- 2 minced garlic cloves 1 teaspoon onion powder
- smoked paprika 1 teaspoon
- 1 tsp freshly ground black pepper (or more to taste)
- 2 tbsp olive oil
- 1lb sirloin flap steak
- 1 tbsp sherry vinegar
- 14 cup of water
- 1 teaspoon of salt
- 1 tablespoon sugar
- 1 finely sliced tiny red onion
- 1 thinly sliced jalapeo
- 1 rinsed can black beans
- 1 tablespoon chipotle powder (or chile powder)
- a half teaspoon cumin powder
- lime juice, 2 tablespoons
- Sandwich rolls that are soft
- Season with salt and pepper to taste.
- sliced avocado
- Mexican cilantro crema
- Combine the garlic, onion powder, paprika, pepper, and 2 tablespoons of oil in a mixing bowl. Toss the steak in the marinade to coat and set aside for 30 minutes at room temperature or up to 8 hours in the refrigerator. Preheat the grill to medium-high heat. Season the steak with salt and grill until it reaches an internal temperature of 125° F and is beautifully browned. Allow the steak to rest for 10 minutes before slicing it thinly across the grain.
In a saucepan, combine the vinegar, water, salt, and sugar. Allow the onion and jalapeo to cook for a few minutes. Place aside to cool.
- Toss the beans with the chipotle, cumin, lime juice, salt, and pepper. Taste the mixture and adjust the amount of salt and acid as required. Before serving, add a spoon or two of water and gently heat.
Toast the insides of the rolls slightly before adding the beans, meat, pickled veggies, avocado slices, cilantro, and crema drizzle.