Bison Carne Asada Tortas
If you’re looking for a unique twist on a classic sandwich, these flavor-packed tortas bring the heat without overpowering the meat. Grilled to perfection and stacked high on toasted telera rolls, each torta is layered with roasted red peppers, fresh tomatillos, crumbled queso fresco, and a tangy chipotle crema.
Made with bison skirt steak that has been marinated overnight in a carne asada-inspired blend of citrusy, smoky spices that bring out the natural sweetness of the meat, whether you’re grilling for a weekend gathering or just shaking up your usual sandwich routine, this recipe results in a high-quality, protein packed sandwich that’s just as easy to cook as it is to eat.
Carne Asada Tortas
Ingredients
For Marinade
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon chili powder
- 2 tablespoons fresh cilantro - finely chopped
- 1 lime - juiced
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 1 ½ cups orange juice
- ½ teaspoon salt
- ½ teaspoon pepper
For Chipotle Crema
- 1 cup sour cream or Greek yogurt
- ¼ cup adobo sauce - from canned chipotles in adobo
For Tortas
- telera rolls
- tomatillos - sliced thin
- roasted red pepper - diced (see recipe)
- fresco cheese - crumbled
- fresh cilantro - lightly chopped
- chipotle crema - as desired
Instructions
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In a medium-sized bowl or gallon baggie, whisk together the ingredients for the marinade. Add the bison skirt steaks and marinate in the fridge for at least 8-10 hours or overnight.
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In a small bowl, whisk together the sour cream and adobo sauce. Chill until ready to serve.
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One hour prior to cooking, bring the steaks to room temperature.
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Preheat the grill to 500-700°F. Prep the tortas and toppings.
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Sear the bison skirt steaks for 3-5 minutes per side or until they reach the desired doneness (3-4 minutes for medium rare | 4-5 minutes for medium | 5-6 minutes for well-done). Let the steaks rest for 8-10 minutes prior to slicing.
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OPTIONAL: Cut a red pepper in half and remove the stem and seeds. Place the pepper halves directly on the grill, cut side down. Then flip about 5-8 minutes to the skin side. Continue cooking until the skin is charred, then remove from the heat and cool for a few minutes before using a fork to scrape off the charred skin. Dice the roasted pepper and set aside for serving.
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Slice the bison skirt steaks against the grain into thin, bite-sized pieces.
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Assemble the tortas by toasting telera rolls, adding tomatillos, crumbled fresco, roasted red pepper, fresh cilantro, and the chipotle sour cream all on top of marinated bison skirt steak. Enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
