Happy Friday everyone! Today, I have the ultimate torta recipe to share with you. This is perfect for the weekend and any other weekend this summer for that matter: Torta adobada. This week, I made red chile adobo to marinate just about everything. Including this piece of juicy flap steak form Sprouts Farmers Market beef counter. The meat is so fresh and the adobo flavors and tenderizes the cuts to the softest consistency for your torta.
This torta can be made with flap steak, carne asada, skirt steak or any other thin cut. You can also chop this in small pieces or strips. I decided to keep the filets the size of the bread and stack them for easy assembly. Sprouts beef is high quality beef and is never frozen. This helps keep the beef tender and never tough.
The beef is so tender that it cooks in under 10 minutes sealing all the flavors of the dried red chile and spices. This also means that lunch is ready in just a few minutes. Whether you decide to pan fry, or grill this beef, the adobo works for both methods. Just plan ahead to marinate the beef. The longer you marinate, the better flavor your torta will have.
If you are planning on making this torta or any other beef dish this weekend. Stop by your local Sprouts Farmers Markets for the best beef selection. The folks behind the meat counter will recommend the best cuts for your dish and assist you on any questions you may have. They are my go-to meat people because they are so knowledgeable in their product. I call them my secret consultants.
- 8 garlic cloves
- ¾ cup yellow onion, sliced in large pieces
- 5 dried pasilla ancho chiles, stems and seeds removed
- 10 dried guajillo chiles, stems and seeds removed
- 1 bay leaf
- 1 teaspoon ground black pepper
- ½ teaspoon dried coriander seed
- 1/8 teaspoon ground cumin (or cumin seeds)
- 1 teaspoon dried oregano
- 1/3 cup apple cider vinegar
- ½ teaspoon salt
- .75 oz Sprouts flap or skirt steak
- 1 teaspoon grapeseed oil
- 2 Sprouts Brand telera bread, sliced in half
- 4 iceberg lettuce leaves
- 6 tomato slices
- ¼ cup yellow onion, thinly sliced
- avocado slices
- Heat a skillet over medium high heat. Lightly roast garlic cloves and onion pieces and set aside.
- Roast dried chile skins on skillet for 3-5 seconds on each side and set aside.
- Place roasted chile skins on a saucepan with enough hot water to cover. Boil for 3 minutes and remove from stove. Leave chile skins in water to soak.
- Place bay leaf, black pepper, coriander, cumin and oregano in a molcajete or mortar and pestle, grind into very small pieces.
- Drain chile skins and place in blender container, add ground spices, apple cider vinegar and salt. Blend until a paste forms. If paste is too thick, add a few teaspoons of olive oil. Transfer adobo to a jar with lid.
- Place beef on a large plate. Brush adobo both sides of beef, cover with aluminum foil and refrigerate for at least 1 hour.
- Heat olive oil in a large skillet over medium heat. Carefully place steaks on skillet and cook for approximately 4 minutes on each side. Set aside, cover and keep warm.
- Wipe off skillet (or use a clean one) and lightly toast bread on both sides. Remove from heat.
- Spread mayonnaise on bottom portion of bread, layer with adobo beef, lettuce, onion and tomato cover with top portion of bread. Repeat with remaining ingredients, serve with sliced avocado and a cold glass of beer and enjoy.
This is a sponsored post by Sprouts Farmers Market. All pinions are my own. Thank you for supporting the brands I love that make this website possible.