Steak Torta with Charred Onions, Melted Cheese and Pickled Jalapeños - Rick Bayless

Name: Steak Torta with Charred Onions, Melted Cheese and Pickled Jalapeños - Rick Bayless
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)

www.rickbayless.com

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.

View full recipe on www.rickbayless.com

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.

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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)