Ancho Jalapeno Torta

Ancho Jalapeno Torta

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ancho Jalapeno Torta


  • 1 lb skirt steak
  • 2 tablespoons Carrol Shelby’s Taco Seasoning
  • 1 tablespoon olive oil
  • 4 torta rolls, toasted
  • 1/4 cup mayonnaise
  • 16 oz can refried beans
  • 1 head of iceberg lettuce, shredded
  • 1 large avocado, sliced
  • 1 large tomato, sliced
  • 1/2 large red onion, sliced
  • 1 cup shredded cheese


Print This Recipe
  1. In a ziplock bag, add the steak and Carrol Shelby’s Taco Seasoning and rub together. Let sit for 5 minutes.
  2. Add oil to a non-stick pan and cook the steak for 5-6 minutes, flipping halfway through. Remove the meat off the heat and let it rest for 10 minutes. After 10 minutes, slice into 1/4-inch slices.
  3. Halve each of the rolls. Spread mayonnaise on top roll and refried beans to the bottom roll. Add the seasoned steak, followed by the shredded cheese. Top with lettuce, tomato, onions, avocado and the top roll.
  4. Use a sharp bread knife to cut the sandwiches in half and serve immediately.