Beef Tortas

• 1 hr
• 4 SERVINGS
• 810 Cal
• 43 g Protein

Ingredients:

• 1 pound beef Sirloin Bavette, sliced into 1/4-inch thin strips
• 2 avocados, halved and pitted
• 1/4 cup salsa
• 1 teaspoon ground cumin
• Salt and Pepper (optional)
• 1 red onion, thinly sliced
• 4 bolillo or telera rolls, sliced lengthwise, toasted
• 1/4 cup pickled jalapeno pepper slices
• 1/2 cup crumbled queso fresco cheese

• 1 can (15 ounces) red enchilada sauce
• 1/2 cup finely chopped yellow onion
• 1/4 cup vegetable oil
• 1/4 cup fresh orange juice
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons taco seasoning mix
• 1 tablespoon minced garlic
• 1 teaspoon Kosher salt

Cooking:

1. Combine enchilada sauce, yellow onion, oil, orange juice, vinegar, lime juice, taco seasoning, garlic and salt in small mixing bowl. Reserve and refrigerate 1/4 cup marinade. Place sirloin bavette and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight
2. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread beef, weaving back and forth, onto each skewer. 
3. Place skewers on grid over medium, ash covered coals. Grill, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes), for medium rare (145°F) to medium (160°F) doneness, turning once.
4. Meanwhile, combine avocado, salsa and cumin in small mixing bowl, season with salt and pepper, as desired. In second mixing bowl, combine reserved marinade and red onion; season with salt and pepper, as desired.
5. Spread avocado mixture on bottom halves of rolls. Top evenly with beef, marinated onion, pickled jalapeno, queso fresco and top halves of rolls. Cut in half to serve.