carne asada torta from mexico city, mexico
carne asada torta from mexico city, mexico is a medium Mexican recipe that serves 4. 550 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 2 hrs 15 min | Cook: 35 min | Total: 3 hrs 20 min
Cost: $17.65 total, $4.41 per serving
Ingredients
- 500 g All-Purpose Flour (high‑protein, for dough)
- 300 ml Warm Water (110°F / 43°C, activates yeast)
- 7 g Active Dry Yeast (1 packet)
- 10 g Granulated Sugar (helps yeast activation)
- 10 g Salt (fine sea salt)
- 30 g Unsalted Butter (softened, cut into cubes)
- 15 ml Olive Oil (for dough)
- 800 g Flank Steak (trimmed of excess fat)
- 60 ml Lime Juice (freshly squeezed)
- 30 ml Orange Juice (fresh)
- 4 units Garlic Cloves (minced)
- 15 g Fresh Cilantro (chopped, divided)
- 1 unit Jalapeño (seeded and minced)
- 30 ml Olive Oil (for marinating)
- 5 g Salt (to taste for steak)
- 2 g Black Pepper (freshly ground)
- 50 g White Onion (thinly sliced)
- 10 g Fresh Cilantro (extra for garnish)
- 100 g Salsa Verde (store‑bought or homemade)
Instructions
Mix Dough
In a large mixing bowl combine warm water, yeast and sugar; let sit 5 minutes until foamy. Add flour, salt, softened butter and olive oil, mix until a shaggy dough forms.
Time: PT10M
Knead and First Rise
Knead the dough by hand or with a dough hook for 8‑10 minutes until smooth and elastic. Shape into a ball, place back in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
Time: PT1H10M
Shape Toros and Second Rise
Punch down the dough, divide into 4 equal pieces, and shape each into an oval roll about 6‑7 inches long. Place on a parchment‑lined baking sheet, cover loosely, and let rise another 30 minutes.
Time: PT35M
Bake Bread
Preheat the oven to 425°F (220°C). Bake the toros for 18‑20 minutes, until golden brown and hollow‑sounding when tapped.
Time: PT20M
Temperature: 425°F
Marinate Carne Asada
While the bread is baking, combine lime juice, orange juice, minced garlic, chopped cilantro, minced jalapeño, olive oil, salt and pepper in a bowl. Add the flank steak, toss to coat, and refrigerate for at least 20 minutes.
Time: PT20M
Preheat Grill Pan
Heat a cast‑iron grill pan over high heat until a drop of water sizzles and evaporates.
Time: PT5M
Grill Steak
Remove steak from the marinade, pat dry, and grill 4‑5 minutes per side for medium‑rare (internal temp 130‑135°F). Adjust time for desired doneness.
Time: PT10M
Slice Meat
Thinly slice the rested steak against the grain into bite‑size strips.
Time: PT5M
Prepare Toppings
Thinly slice the white onion, chop extra cilantro, and set salsa verde ready.
Time: PT5M
Assemble Toros
Slice each toros horizontally, spread a thin layer of salsa verde, add a generous handful of carne asada, top with onion and cilantro. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Unsalted Butter: Margarine
- Instead of Flank Steak: Skirt Steak
- Instead of Jalapeño: Serrano
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Wooden Spoon or Dough Hook
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Cast‑Iron Grill Pan
- Tongs
- Chef’s Knife
- Cutting Board
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Ensuring the dough rises to double size before shaping.
- Baking the toros at a high temperature for a crisp crust without drying out.
- Grilling the steak quickly on high heat to achieve a good sear while keeping the interior tender.
Chef Tips from the Video
- Use a cast‑iron grill pan for the best sear and grill marks.
- Let the dough rest uncovered for 10 minutes after shaping to relax gluten before the final rise.
- A splash of orange juice in the marinade adds a subtle sweetness that balances the acidity of lime.
Troubleshooting
Bread is dense and does not rise.
Check that the water temperature is not too hot (above 120°F) and that the yeast is fresh. Allow a longer first rise in a warm spot.
Steak turns out tough.
Do not over‑cook; grill only until medium‑rare and let it rest. Slice thinly against the grain.
Salsa makes the bread soggy.
Spread salsa lightly and add it just before serving. Optionally toast the inside of the toros for a barrier.
Storage
Refrigerator: Bread stays fresh 2‑3 days in a sealed bag; cooked steak 2 days in an airtight container.
Freezer: Wrap bread tightly and freeze up to 1 month; freeze sliced steak for up to 3 months.
Room temperature: Uncut toros can sit at room temperature for up to 4 hours, but best kept covered.
Make-Ahead Tips
- Bake the toros a day ahead; reheat briefly before serving.
- Marinate the flank steak overnight for deeper flavor.
- Slice onions and chop cilantro in advance and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Carne Asada Toros in Mexican cuisine?
Carne Asada Toros are a regional twist on the classic carne asada taco, using a French‑inspired bolillo‑style roll that arrived in Mexico during the 19th‑century French occupation. The bread adds a hearty, sandwich‑like texture that reflects the blending of European and Mexican street‑food traditions.
What are the traditional regional variations of Carne Asada Toros in Mexico City?
In Mexico City, some vendors use a softer telera roll, while others prefer a crustier bolillo. Fillings may include grilled chorizo, avocado, or pickled carrots, but the core remains marinated flank steak with fresh onions and cilantro.
How is Carne Asada Toros traditionally served in Mexico City?
They are typically served hot, split open, and topped with thinly sliced white onion, chopped cilantro, a drizzle of salsa verde, and sometimes a squeeze of lime. They are eaten as a quick street‑food snack or a casual lunch.
During what occasions is Carne Asada Toros commonly enjoyed in Mexican culture?
Carne Asada Toros are popular at weekend markets, festivals, and family gatherings where grilled meats are central. They are also a favorite late‑night street‑food after parties or concerts.
What makes Carne Asada Toros special compared to regular tacos in Mexican cuisine?
The use of a French‑inspired, airy roll gives a distinct bite and keeps the fillings from soaking into a tortilla. This creates a satisfying contrast between a crisp crust and tender, juicy steak, offering a unique texture experience.
What are the most common mistakes to avoid when making Carne Asada Toros at home?
Common errors include over‑kneading the dough, which makes the bread tough, letting the steak cook past medium‑rare, and over‑loading the sandwich with salsa, which can soggify the roll. Follow the critical points for dough rise and grill timing.
Why does this Carne Asada Toros recipe use a French‑inspired bolillo roll instead of a traditional corn tortilla?
The bolillo’s airy crumb and slightly crunchy crust complement the juicy steak, providing a sturdier vessel that holds the toppings without falling apart—something a soft corn tortilla can’t always achieve for a sandwich‑style bite.
Can I make Carne Asada Toros ahead of time and how should I store them?
Yes. Bake the toros a day ahead, wrap tightly, and keep at room temperature or refrigerate. Marinate the steak up to 24 hours, then grill and slice. Assemble just before serving to keep the bread crisp.
What texture and appearance should I look for when the toros bread is done?
The toros should be golden‑brown, sound hollow when tapped, and have a crisp crust with a soft, airy interior. The top should not be overly dark; a light dusting of flour is normal.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on recreating hometown and regional dishes from around the world, often adding personal twists and detailed cultural commentary while emphasizing technique and flavor balance.
How does the YouTube channel Tim Laielli's approach to Mexican cooking differ from other Mexican cooking channels?
Tim Laielli blends historical context with hands‑on experimentation, often making his own breads or staples (like the toros roll) rather than relying on store‑bought versions, which sets his tutorials apart from channels that focus solely on quick, ready‑made recipes.
Last updated: August 29, 2026
