Craving an authentic taste of Mexico? Look no further than the tasajo torta, a culinary masterpiece brimming with flavor and satisfying texture. This isn't your average sandwich; it's a celebration of bold, savory cured beef, nestled between fluffy bread and complemented by a vibrant array of fresh ingredients. Imagine the rich, smoky notes of the tasajo perfectly balanced against the crispness of onions, the tang of salsa, and the creamy coolness of avocado. The tasajo torta is a street food legend, a testament to simple ingredients elevated to extraordinary heights.
This recipe will guide you through each step, from preparing the succulent tasajo to assembling the perfect torta. We'll explore the secrets to achieving that perfectly tender, flavorful beef, and the art of layering the ingredients for maximum taste and texture. Get ready to transport your taste buds to the bustling streets of Mexico with every delicious bite of this homemade tasajo torta.
Tools Needed
- Meat tenderizer/mallet
- Parchment paper
- Sheet pan
- Wire rack
- Grill pan or cast iron pan
Ingredients
- Flank steak
- Kosher salt: 1-1.5 tsp per side
- Oil
- Cracked black pepper
- Refried beans
- Fried onions
- Roasted poblano peppers
- Oaxaca cheese
- Fresh cilantro
- Guacamole
- Bolo roll
Step-by-Step Instructions
Step 1. Prepare the Tasajo
- Slice flank steak into thin pieces against the grain (about 1/2 inch thick).
- Place one piece of steak between two pieces of parchment paper and pound it thin with a meat tenderizer.
- Layer the pounded flank steak on a wire rack on a sheet pan.
- Season both sides of each steak with 1-1.5 teaspoons of kosher salt and let it air dry for about 3 hours.
- Heat a grill pan or cast iron pan to smoking hot. Brush the steaks with oil and optionally add cracked black pepper.
- Grill the steak until cooked through. This will be quick due to the prior air drying.
Step 2. Prepare the Torta Roll
- Split a bolo roll in half.
- Spread refried beans on the bottom half of the roll.
Step 3. Assemble the Tasajo Torta
- Layer the cooked tasajo (flank steak) onto the beans.
- Add fried onions, roasted poblano peppers, shredded Oaxaca cheese, fresh cilantro, and guacamole.
Step 4. Serve and Enjoy
- Assemble the torta and enjoy!
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Use different cuts of beef, such as skirt steak, instead of flank steak.
- The salt helps to pull moisture from the meat, resulting in a drier texture.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 35-45g
FAQs
1. Where can I find tasajo?
Tasajo can be found at many Latin American grocery stores, butcher shops specializing in Mexican meats, or sometimes even in well-stocked supermarkets. If you can't find it, you can substitute thinly sliced, marinated flank steak.
2. Can I make the tasajo ahead of time?
Absolutely! In fact, marinating the tasajo overnight will enhance its flavor. You can also cook the tasajo a day in advance and reheat it gently before assembling your tortas.
So there you have it – your very own delicious, authentic tasajo torta! This recipe is a testament to the simple beauty of Mexican street food, showcasing bold flavors and satisfying textures in every bite. Enjoy the fruits of your labor, and savor the taste of Mexico from the comfort of your own kitchen.