Daily Vegan Recipe -Carne Asada Torta
Daily Vegan Recipe -Carne Asada Torta
INGREDIENTS
FOR THE CARNE ASADA
1 whole chipotle pepper, canned in adobo
Juice and zest of 1 lime
1 tbsp. canola oil
1 tbsp. low-sodium soy sauce
3 cloves garlic
1/2 bunch fresh cilantro, leaves and stems separated, stems roughly chopped & leaves reserved in a damp paper towel
1 green onion, roughly chopped
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tbsp. chili powder
1/2 tsp. ground coriander
1 tbsp. honey
1/2 tsp. kosher salt
1 lb. skirt steak, trimmed and cut with the grain into 5 to 6-inch lengths
FOR THE QUICK PICKLED ONIONS
1 small red onion, thinly sliced
1/2 c. red wine vinegar
1 tbsp. granulated sugar
2 tsp. kosher salt
1/2 c. water
FOR THE SEASONING MIX
1/2 tsp. ground paprika
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
1 tsp. kosher salt
FOR THE REFRIED BEANS
3 tbsp. canola oil
1 jalapeño, minced with seeds in tact
2 cloves garlic, minced
1 (15-oz.) can pinto beans, drained and rinsed
1/2 c. low-sodium vegetable stock or water
1/2 Reserved cilantro leaves, chopped
1 tsp. seasoning mix
FOR THE AVOCADO-RADISH SALSA
1 avocado, ripe but firm, diced
5 large radishes, diced
Juice and zest of 1 lime
2 cloves garlic, grated
1/2 c. grape tomatoes, quartered
1/2 tsp. seasoning mix
FOR ASSEMBLY
4 telera rolls
2 tbsp. reserved marinade
1/2 c. mayonnaise
4 oz. queso fresco, sliced
Leafy lettuce
DIRECTIONS
MARINATE THE SKIRT STEAK
- In a food processor or blender, blend marinade ingredients until smooth. Reserve two tablespoons for assembly.
- Place steak into a sealable plastic bag and pour remaining marinade on top. Press the air out of the bag, seal, and massage the marinade into the steak. Let sit in the refrigerator for at least 4 hours, up to overnight.
PICKLE THE ONIONS
- Place the onions in a container with a lid. Bring the remaining ingredients to a boil and whisk until sugar and salt are completely dissolved.
- Pour the vinegar mixture over the onions, making sure all are submerged. If any onions are floating above the surface, use a sheet of cling wrap to keep them under. Let cool to room temperature before using or cover and store in the refrigerator until ready to use.
QUICK REFRIED BEANS
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a cast iron skillet, heat canola oil over medium high heat. Add garlic and jalapeño and cook until garlic begins to brown slightly, about 30 to 60 seconds.
- Add pinto beans and continue to cook for 3 minutes, stirring occasionally until skins start to brown and blister. Add vegetable stock and mash vigorously with a potato masher until creamy. Add 1 teaspoon of seasoning mix and half of reserved cilantro leaves.
ASSEMBLE THE SALSA
- In a small bowl, combine the salsa ingredients and toss with a spoon.
- Adjust seasoning to taste.
GRILL THE STEAK
- Remove the steak from the refrigerator and bring to room temperature. Heat a grill pan, cast-iron skillet or flat top over high heat. Pour a small amount of canola oil onto a wad of paper towel and rub the grill grates until they are coated with a thin layer of oil. While the pan is heating, wipe marinade from skirt steak and season with salt and freshly ground pepper.
- When you see light wisps of smoke coming from the pan, lay the skirt steak on the grill at a 45 degree angle and cook for 2 minutes. Turn the steak counterclockwise 45 degrees and continue grilling for another minute. Flip and repeat on the other side. Internal temperature should be at least 125℉.
- Rest for 5 minutes under a foil tent before slicing against the grain into thin strips. Lower the heat to medium-low.
ASSEMBLE THE TORTAS
- Slice and toast the telera buns, cut side down, on the grill until golden brown.
- While buns are toasting, in a small bowl combine 2 tablespoons of reserved marinade and mayo. Spread a generous amount on both sides of the toasted buns.
- Build the sandwich by spreading one side of each roll with a thin layer of refried beans. Scatter with pickled red onions, then layer the sliced steak on top. Lay two slices of queso fresco on top of the steak. Feel free to crumble the queso fresco but a slice makes for a sturdier sandwich. Pile with avocado-radish salsa and leafy lettuce.
- Secure with the top bun. Press down slightly and slice in half before serving.