whole chipotle pepper in adobo, plus 1 tbsp adobo sauce
2
scallions, coarsely chopped
3
cloves garlic
Zest and juice of 2 limes
Zest and juice of 1 navel orange
1tbsp.
canola oil, plus more for grill
1tbsp.
Worcestershire sauce
21/2tsp.
ground cumin
1tsp.
kosher salt
1tsp.
freshly ground black pepper
1lb.
skirt steak, trimmed and cut with the grain into 5 to 6-inch lengths
For The Quick Pickled Onions
1
small red onion, thinly sliced
1/2c.
red wine vinegar
1tbsp.
granulated sugar
2tsp.
kosher salt
1/2c.
water
For The Seasoning Mix
1/2tsp.
ground paprika
1/2tsp.
dried oregano
1/2tsp.
chili powder
1/2tsp.
ground cumin
1/2tsp.
onion powder
1tsp.
kosher salt
For The Refried Beans
3tbsp.
canola oil
1
jalapeño, minced with seeds in tact
2
cloves garlic, minced
1
(15-oz.) can pinto beans, drained and rinsed
1/2c.
low-sodium vegetable stock or water
1/2
Reserved cilantro leaves, chopped
1tsp.
seasoning mix
For The Avocado-Radish Salsa
1
avocado, ripe but firm, diced
5
large radishes, diced
Juice and zest of 1 lime
2
cloves garlic, grated
1/2c.
grape tomatoes, quartered
1/2tsp.
seasoning mix
For Assembly
4
telera rolls
2tbsp.
reserved marinade
1/2c.
mayonnaise
4oz.
queso fresco, sliced
Leafy lettuce
Directions
Marinate The Skirt Steak
Step 1In a food processor or blender, blend marinade ingredients until smooth. Reserve two tablespoons for assembly.
Step 2Place steak into a sealable plastic bag and pour remaining marinade on top. Press the air out of the bag, seal, and massage the marinade into the steak. Let sit in the refrigerator for at least 4 hours, up to overnight.
Pickle The Onions
Step 1Place the onions in a container with a lid. Bring the remaining ingredients to a boil and whisk until sugar and salt are completely dissolved.
Step 2Pour the vinegar mixture over the onions, making sure all are submerged. If any onions are floating above the surface, use a sheet of cling wrap to keep them under. Let cool to room temperature before using or cover and store in the refrigerator until ready to use.
Quick Refried Beans
Step 1Combine the seasoning mix ingredients in a small bowl and set aside.
Step 2In a cast iron skillet, heat canola oil over medium high heat. Add garlic and jalapeño and cook until garlic begins to brown slightly, about 30 to 60 seconds.
Step 3Add pinto beans and continue to cook for 3 minutes, stirring occasionally until skins start to brown and blister. Add vegetable stock and mash vigorously with a potato masher until creamy. Add 1 teaspoon of seasoning mix and half of reserved cilantro leaves.
Assemble The Salsa
Step 1In a small bowl, combine the salsa ingredients and toss with a spoon.
Step 2Adjust seasoning to taste.
Grill The Steak
Step 1Remove the steak from the refrigerator and bring to room temperature. Heat a grill pan, cast-iron skillet or flat top over high heat. Pour a small amount of canola oil onto a wad of paper towel and rub the grill grates until they are coated with a thin layer of oil. While the pan is heating, wipe marinade from skirt steak and season with salt and freshly ground pepper.
Step 2When you see light wisps of smoke coming from the pan, lay the skirt steak on the grill at a 45 degree angle and cook for 2 minutes. Turn the steak counterclockwise 45 degrees and continue grilling for another minute. Flip and repeat on the other side. Internal temperature should be at least 125℉.
Step 3Rest for 5 minutes under a foil tent before slicing against the grain into thin strips. Lower the heat to medium-low.
Assemble The Tortas
Step 1Slice and toast the telera buns, cut side down, on the grill until golden brown.
Step 2While buns are toasting, in a small bowl combine 2 tablespoons of reserved marinade and mayo. Spread a generous amount on both sides of the toasted buns.
Step 3Build the sandwich by spreading one side of each roll with a thin layer of refried beans. Scatter with pickled red onions, then layer the sliced steak on top. Lay two slices of queso fresco on top of the steak. Feel free to crumble the queso fresco but a slice makes for a sturdier sandwich. Pile with avocado-radish salsa and leafy lettuce.
Step 4Secure with the top bun. Press down slightly and slice in half before serving.
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
