If you’re looking for an authentic Mexican street food favorite, this Carne Asada Torta with Roasted Poblano and Oaxaca Cheese is a must-try. Layers of juicy grilled carne asada, roasted poblano peppers, and melted Oaxaca cheese are piled high inside a toasted telera roll, creating one of the most satisfying sandwiches in Mexican cuisine.

Popular in taquerías across Northern and Central Mexico, this torta combines smoky grilled beef with creamy melted cheese and roasted poblano peppers for an unforgettable combination of flavors and textures. Finished with homemade salsa roja and fresh lime, it’s the perfect lunch or dinner for anyone craving authentic Mexican comfort food.

Why You’ll Love This Recipe

Authentic Mexican taquería-style sandwich

Juicy grilled carne asada

Roasted poblano peppers

Gooey melted Oaxaca cheese

Crispy toasted bread

Easy to customize with your favorite toppings

Ready in under one hour

Recipe Information

Prep Time: 20 minutes

Cook Time: 20 minutes

Marinating Time: 2 hours (recommended)

Total Time: 2 hours 40 minutes

Servings: 4

Ingredients:

For the Carne Asada

2 pounds (900 g) flank steak or skirt steak

3 tablespoons fresh lime juice

2 tablespoons orange juice

2 tablespoons vegetable oil

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

For the Torta

4 telera rolls or bolillo rolls

2 large poblano peppers

12 ounces (340 g) Oaxaca cheese, sliced

2 tablespoons butter

Homemade Salsa Roja

4 Roma tomatoes

2 dried guajillo chiles

2 garlic cloves

¼ white onion

1 teaspoon salt

Blend until smooth after roasting all ingredients.

Optional Toppings

Refried beans

Avocado slices

Shredded lettuce

Tomato slices

Pickled jalapeños

Mexican crema

Mayonnaise

Fresh cilantro

Lime wedges

Instructions:

Step 1: Marinate the Beef

In a bowl, whisk together:

Lime juice

Orange juice

Vegetable oil

Garlic

Cumin

Oregano

Chili powder

Smoked paprika

Salt

Black pepper

Coat the steak evenly with the marinade.

Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Step 2: Roast the Poblano Peppers

Place the poblano peppers directly over a gas flame or under a broiler.

Roast until the skins are blackened on all sides.

Transfer to a covered bowl for 10 minutes.

Peel away the charred skin, remove the seeds, and cut the peppers into wide strips.

Step 3: Grill the Carne Asada

Heat a grill or cast-iron skillet over high heat.

Cook the steak for 4–5 minutes per side for medium, depending on thickness.

Transfer to a cutting board and let it rest for 10 minutes.

Slice the beef thinly against the grain.

Step 4: Toast the Bread

Slice the telera rolls in half.

Spread the cut sides with butter.

Toast in a skillet until golden and crisp.

Step 5: Assemble the Torta

Spread a thin layer of refried beans or mayonnaise on the bread if desired.

Layer on:

Grilled carne asada

Roasted poblano strips

Slices of Oaxaca cheese

Place the open sandwich under the broiler for 2–3 minutes, just until the cheese is fully melted and bubbly.

Add avocado, lettuce, tomatoes, or pickled jalapeños if desired.

Close the sandwich and serve immediately.

Homemade Salsa Roja

Ingredients

4 Roma tomatoes

2 dried guajillo chiles

2 garlic cloves

¼ white onion

½ teaspoon cumin

Salt to taste

Instructions

Roast the tomatoes, onion, garlic, and guajillo chiles until lightly charred.

Blend until smooth and season with salt.

Serve alongside the torta for dipping or spoon over the sandwich.

Tips for the Best Carne Asada Torta

Use Skirt or Flank Steak

These cuts develop excellent flavor when grilled and sliced thin.

Roast the Poblanos

Roasting adds a smoky sweetness that pairs perfectly with the beef.

Use Oaxaca Cheese

Its excellent melting quality gives the torta an authentic texture.

Toast the Bread

A crispy exterior keeps the sandwich from becoming soggy.

Serving Suggestions

Serve this torta with:

Mexican street-style fries

Tortilla chips and salsa

Elote (Mexican street corn)

Pickled vegetables

Fresh guacamole

Agua fresca or Mexican Coke

Storage Instructions

Refrigerator

Store leftover beef in an airtight container for up to 4 days.

Reheating

Warm the beef in a skillet over medium heat and assemble the torta fresh for the best texture.

Frequently Asked Questions

What bread is traditionally used for Mexican tortas?

Telera rolls are the most traditional choice, though bolillo rolls are also commonly used.

Can I use another cheese?

Yes. Chihuahua, Asadero, or Monterey Jack are excellent substitutes if Oaxaca cheese is unavailable.

Is this sandwich spicy?

The roasted poblano peppers are generally mild. Add jalapeños or a spicy salsa roja if you prefer more heat.

Can I make this ahead of time?

Yes. The beef can be marinated overnight and grilled in advance. Assemble and melt the cheese just before serving.

Final Thoughts

This Authentic Carne Asada Torta with Roasted Poblano and Oaxaca Cheese is a true Mexican street food classic. Tender grilled beef, smoky roasted poblano peppers, and gooey Oaxaca cheese come together inside a toasted telera roll to create a sandwich that’s rich, satisfying, and full of authentic flavor. Served with homemade salsa roja and fresh lime, this taquería-style torta is guaranteed to become one of your favorite homemade Mexican recipes. 🇲🇽🥩🧀🥪🌶️