For carne asada :
1½lbs. flank or skirt steak, trimmed of excess fat
1bottle (24.5 oz.) Mojo Criollo
½ white onion, very finely chopped
¼cup finely chopped fresh cilantro
2 limes, one juiced (about 2 tbsp.), the other cut into wedges
1tbsp. Corn Oil
12 Corn Tortillas
2 telera rolls
1 cup shredded iceberg
1 small avocado, mashed
1 vine-riped tomato, thinly sliced
1/8 small red onion, thinly sliced
1/4 cup crumbled cotija
12 slices pickled jalapenos
1/4 cup refried beans optional
4 dashes hot sauce optional
Make 1 recipe for carne asada and cut grilled meat into sandwich sized portions.
To assemble: Schmear avocado across the tops and bottoms of the telera rolls. Top bottom buns with meat followed by tomatoes, red onions, iceberg, cotija, pickled jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.
It’s important that the carne asada has marinated for several hours, although overnight is best, to help tenderize the meat and for maximum flavor.
The grill, skillet or grill pan being use should be hot before adding the carne. The carne asada should only be cooked on both sides for a few minutes to avoid overcooking, resulting in a tough texture.
The carne asada can be marinated up to 2 days ahead of time.
To Freeze: Place the marinated steak into a resealable bag, removing as much excess air before sealing, and freeze for up to 3 months. When ready to use, place the frozen bag of carne asada onto a plate and thaw in the refrigerator overnight.