Steak Torta with Charred Onions, Melted Cheese and Pickled Jalapeños
This isn’t one of your average street vendor or neighborhood torteria offerings, but something you find at fancier torta shops and hotel room service menus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Cast iron skillet
- Griddle
- Cooling rack
- Baking sheet
- Oven
- Spatula
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Pastry brush
- Paper towel
- Plate
- Serving platter
Ingredients
- About 2/3 cup cooked beans (any color is welcome here) with enough liquid to cover, canned or home-cooked
- 1 or 2 tablespoons fresh-rendered pork lard or bacon drippings or vegetable oil
- Salt
- 1 pound (about ½ of a medium) flank steak
- OR 1 pound outside skirt steak, trimmed of most surface fat
- 1 large (8 ounce) onion, sliced into ¼-inch rounds
- Oil for spraying or brushing
- Fresh black pepper
- 4 bolillos
- 8 slices (4 to 6 ounces) Chihuahua or Mexican Manchego cheese (or other melting cheese like Jack, Colby or mild cheddar)
- 4 large pickled jalapeños, stemmed, seeded and thinly sliced lengthwise
- About ¾ cup Roasted Tomatillo Salsa (optional)
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