Carne asada

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Ingredients

  • 1 1/4kg braising steak, sliced into 0.5cm rounds
  • 3 tbsps garlic salt
  • Freshly ground black pepper
  • 180ml white vinegar
  • 8 bolillo rolls, sliced lengthwise
  • Mayonnaise
  • 1 medium onion, chopped
  • 10g chopped fresh coriander leaves
  • 2 avocados, halved, pitted and flesh sliced
  • Torta salsa, recipe follows
  • 1 head Iceberg lettuce, shredded
  • 4 medium tomatoes, sliced

  • For the torta salsa:

  • 3 medium tomatoes, quartered
  • 6 jalapeno chillies
  • 1/2 onion, chopped
  • 840ml water

Use imperial measurements

Method

How to make Carne asada

1) 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, add the vinegar and let the meat marinate for at least 2 hours or overnight in the refrigerator.

2) Preheat a griddle to high heat. Remove the meat from the marinade and put on the hot griddle. Cook until the meat is done as desired. Transfer the beef to a cutting board and slice into 2.5cm pieces. Set aside in a bowl and cover with foil to keep warm.

3) 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 coriander in a small bowl.

4) Top the bottom half of the roll with sliced avocado, a handful of cut meat, some coriander/onion mixture and some torta salsa. Top with shredded lettuce and two tomato slices. Repeat with the remaining rolls and ingredients. Cover with the roll tops, cut in half and serve.

For the torta salsa:
1) Add all the ingredients to a medium saucepan and bring to a boil over medium heat. Cook until the onion is translucent.

2) Remove from the heat and let cool. Transfer the cooled mixture to a blender and blend until smooth.

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