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Categories:
bolillos rolls flank steaks beans cups lettuce Cheddar cheese hot sauce Salsa Fresca tomatoes yellow onions jalapenos lime cilantro olive oil garlic salt fresh cracked black pepper guacamole avocados yellow onion cilantro garlic lime salt pepper
Viewed: 35 - Published at: 4 years agoIngredients
- 6 bolillos rolls
- 1 1/2 lbs flank steaks, thinly sliced
- 1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
- 2 cups lettuce, finely chopped
- 1 cup sharp cheddar cheese, shredded (optional)
- 2 tablespoons hot sauce (optional)
- salsa fresca
- 3 medium tomatoes, diced
- 3 tablespoons yellow onions, finely minced
- 1 1/2 jalapenos, minced
- 1 lime, juice of
- 2 tablespoons cilantro, finely minced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/8 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- guacamole
- 3 avocados
- 1 tablespoon yellow onion, finely minced
- 1/2 a jalapeno, minced
- 1 tablespoon cilantro, minced
- 1 garlic clove, minced
- 1/2 lime, juice of
- 1/8 teaspoon sea salt
- 1/8 teaspoon pepper, fresh cracked
Method
- start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
- about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
- turn oven on 250 for toasting.
- heat beans on med-low until hot.
- in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
- once done let sit for 5 minutes.
- while the meat is resting slice bolillos in half & toast for 4 minutes.
- cut carne asada into small pieces or strips.
- spread one half of the bolillos with guacamole.
- spread the other half with hot beans.
- sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
- close sandwich, press down & cut in half.
- serve with extra salsa & guacamole (if there's any left still!).
