Chicken Fried Carne Asada Steak Torta

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A torta is basically a Mexican sandwich. This is similar to a pork cutlet "Milanese" torta, but I'm using a flattened piece of steak tip that's marinated then breaded and fried. It is very tasty. You can make your own roll if you'd like or you can use a piece of french bread, portuguese roll, or any sandwich roll. You want it to have a crunchy exterior.

Chicken Fried Carne Asada Steak Torta 

Ingredients

Torta Rolls
lettuce
tomato, thinly sliced
1/4 cup mayo
1 chipolte pepper (from can)
1/2 lime juice
slices of frying cheese
refried beans 
guajillo tamarind glaze
sliced avocado
pickled red onions

For breaded carne asada

1 lb. steak tips
5 cloves garlic, minced
1 Tbsp soy sauce
1 tspn kosher salt
1 Tbsp olive oil
2 eggs
1/2 cup flour
panko bread crumbs
vegetable oil

Preparation

Combine the marinade ingredients: garlic, soy sauce, salt and olive oil. Cut the steak tips into approx. 1" squares. Cover each piece with plastic wrap and pound thin. Coat with marinade ingredients and refrigerate for at least 30 minutes.

Mince the chipotle pepper and add to the mayo. Stir in the lime. Set aside.

Heat 2-3 inches of vegetable oil over medium/high heat. On three separate plates/bowls, place the flour, egg,  and panko bread crumbs.  add a pinch of salt and pepper to the flour. Stir the eggs. Coat the flattened steak in the flour, dredge in the egg and coat with the bread crumbs. Set aside for 15 minutes before frying. Fry in batches in the hot oil for 2-4 minutes. Turning once. Remove to a paper towel and set aside.

Slice the bread pieces in half and coat with butter. Fry on a flat griddle on the cut side until browned. Warm the refried beans. Fry thin slices of the cheese in a small amount of olive oil on medium/high for 1-2 minutes. If you can't find a good frying cheese, use shredded mexican cheese.

Assembly

Coat 1 half of the bread with beans. Coat the other half with the mayo. Add a piece of two of steak. Add lettuce, avocado slices, fried cheese, tomato slice, pickled onions, and drizzle with the glaze. Enjoy.