Tri Tip Torta
Tri tip piled on a toasted telera roll with beans, avocado, salsa, and pickled jalapenos. The Mexican sandwich that out-sandwiches the sandwich.
A torta is what happens when the sandwich grows up. Tri tip on a toasted telera with beans, avocado, and pickled jalapenos turns the leftovers into a serious, two-handed lunch, and it borrows from the same Mexican-Californian table as the rest of the plate.
The build matters: toast the roll, beans on the bottom as the anchor, then the cool stuff against the warm beef. Messy by design, and better than the sandwich it is related to.
Ingredients
- 1/2 lb cooked tri tip, sliced thin
- 2 telera or bolillo rolls
- 1 cup refried or mashed pinquito beans, warm
- 1 avocado, sliced
- 1 tomato, sliced
- Pickled jalapenos, to taste
- Mayonnaise
- Salsa and queso fresco, optional
Instructions
- 1
Split the rolls and toast the cut sides on a hot griddle until crisp and golden.
Toasting is not optional. It is what keeps a loaded torta from going soggy.
- 2
Spread warm beans on the bottom half and a little mayo on the top.
The beans are the glue. They hold the whole thing together and add their own savory layer.
- 3
Layer the tri tip, avocado, tomato, and pickled jalapenos, spoon on salsa, close it, and press.
Press it down so it compacts into something you can actually bite.