carne asada torta from mexico city, mexico

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Preheat Grill Pan

   Heat a cast‑iron grill pan over high heat until a drop of water sizzles and evaporates.

   Time: PT5M

7. 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

8. Slice Meat

   Thinly slice the rested steak against the grain into bite‑size strips.

   Time: PT5M

9. Prepare Toppings

   Thinly slice the white onion, chop extra cilantro, and set salsa verde ready.

   Time: PT5M

10. 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