2 pounds flat iron steak
4 Tbsp. Old Bay seasoning
6 Bolillo Rolls (These are soft Mexican rolls, but any soft Italian or French roll will do.)
3/4 cup Homemade Guacamole (recipe below)
1/4 cup low fat mayonnaise
1 1/2 cups shredded Romaine lettuce
Start by chopping the raw, flat iron steak into bite size pieces. This is called "Carne Picada". If you are lucky enough to purchase the beef already chopped, this will save some time. Heat a cast iron skillet over medium high heat. Add steak and seasoning. Saute until cooked through and slightly 'crispy', 8-10 minutes.
While beef is cooking, prepare guacamole.
To assemble tortas, cut each bolillo roll in half lengthwise. Spread 1/2 tsp. mayonnaise on each half. Place 2 Tbsp. Homemade Guacamole on one half of each roll. Place 1/4 cup shredded lettuce atop guacamole. On the other half of each roll, place 1/4 cup carne asada. Place two halves together. Serve with tortilla chips and fresh fruit. (Chef's Note: To spice things up, add pickled jalapeno peppers found in the Latino section of your local supermarket.)
3 ripe avocadoes
1/4 small purple onion, finely chopped
1 roma tomato, finely chopped
1 Tbsp. garlic salt
1 Tbsp. lime juice
To prepare guacamole, cut open avocadoes with a sharp knife and remove the pit from each. Scoop the meat into a large mixing bowl. Add chopped onion, garlic salt and lime juice. Using a metal wire whisk in an up and down motion, smash the avocado until smooth. Leave some
pieces of the meat intact to add texture to your guacamole. Add the chopped tomatoes and stir guacamole with a spatula to blend.