La Herencia® Carne Asada Torta Sandwiches

Serves: 6 to 8
Time to prep: 2 to 9 hours


¼ cup beer

½ cup soy sauce

1 Tbsp. minced garlic

¼ cup white vinegar

2 limes, juiced

1/2 cup olive oil

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp paprika

1 tsp ground black pepper

1 tsp kosher salt

3 lbs. skirt steak trimmed

Chipotle Mayonnaise

¾ cup mayonnaise

1 Tbsp chipotle chiles in

adobo, minced

Quick Pickled Red Onions

2 cloves garlic, peeled, sliced

1 red onion, peeled, sliced ¼” thick rings

4 carrots peeled, sliced into rounds

2 jalapeno, sliced ¼” thick rings

1 ½ cups water

1 ½ cups white vinegar

2 Tbsp. white sugar

2 tsp pickling spice

¼ cup kosher salt

6-8 sandwich rolls

Shredded green leaf lettuce

Tomato, sliced

Cilantro sprigs, optional

  1. Place all marinade ingredients in a medium bowl and whisk together until combined. Pierce skirt steak with a fork several times, then place in container large enough to fit marinade. Pour marinade over, turn meat to coat. Cover with plastic wrap and refrigerate for 1 to 8 hours.
  2. Prepare chipotle mayonnaise by stirring the two ingredients together. Refrigerate until needed.
  3. Prepare pickled red onions. Place the garlic, onion, carrots, jalapeno into a quart sized glass jar or bowl. Combine brine ingredients in a small saucepan and bring to a boil. Pour boiling liquid over vegetables. Press vegetables into liquid to cover. Use a glass or small plate to press into liquid. Let sit at room temperature until cool, then cover and refrigerate for up to two weeks.
  4. Grill steaks over medium-high heat for 5 to 8 minutes per side or until desired doneness is reached. Place steak on cutting board and let sit for 5 minutes before you slice into ¼” thick slices.
  5. Make sandwiches by spreading rolls with chipotle mayonnaise, pile with sliced meat; add lettuce, tomato and pickle red onions. Add cilantro sprigs as desired. Enjoy!


1. “Did You Know?” source:, Follow Me Foodie To Mexico