Mexican Beef Torta | Authentic Street Food
(0)
30 min
Quick
Sezamo
O tortă mexicană veritabilă pregătită în stil street food: chiflă crocantă rumenită, unsă cu pastă cremoasă de fasole neagră condimentată, friptură suculentă de vită tăiată fâșii subțiri, brânză topită, felii cremoase de avocado proaspăt, roșii coapte și ardei jalapeño murați pentru un plus de iuțeală autentică.
Ingredients
Preparation method
Preparing the meat and bean paste
Season the beef steak slices with half of the fine table salt, ground black pepper, half of the ground cumin, and one tablespoon of olive oil. Leave the meat at room temperature for 10 minutes to allow the flavors to infuse.
In a small saucepan, heat one tablespoon of olive oil and sauté the crushed garlic for 1 minute until fragrant. Add the drained black beans and the remaining cumin. Mash the beans with a fork or potato masher until you get a smooth paste, seasoning with a pinch of salt.
Cooking the steak and toasting the rolls
Heat a cast iron skillet or grill pan well over high heat. Add the beef steak and cook for 2-3 minutes on each side for a nice sear and a juicy interior (medium-rare to medium). Transfer the meat to a cutting board and let it rest for 5 minutes, then slice it into thin strips against the grain.
Chef's tip
For extremely tender meat, make sure to slice the beef steak diagonally and strictly across the grain.
If you prefer an even crispier texture, you can brush the outside of the roll with a little butter and press it in a panini press or pan for 2 minutes after assembly.
15 min
Under an hour
