Torta Cubana

Torta Cubana
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Calories 1260 cals
Total Fat 78 g
Cholesterol 281 mg
Dietary Fiber 7 g
Sodium 2961 mg
Protein 63 g
Total Carbohydrate 74 g

Prep Time: 30 Minutes

Time to Table: 40 Minutes

Serves: 4


  • 1/4 cup all purpose flour
  • 2 large eggs, beaten
  • 1 1/4 cups bread crumbs
  • 1/2 pound thinly sliced beef steak (4 steaks)
  • 1/4 cup olive oil
  • 4 sausages, sliced into halves
  • 1/3 cup Daisy Sour Cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons Chipotle in Adobo sauce, diced
  • 4 3-inch baguettes or Teleras
  • 1/2 cup refried pinto beans, warmed
  • 4 slices ham
  • 4 3-inch pieces Oaxaca cheese
  • 1 avocado, sliced
  • 4 lettuce leaves
  • 1 tomato, sliced


In three separate bowls place the flour, beaten eggs, and bread crumbs. Take one steak and dip it in the flour, then in the eggs, and then place on top of the breadcrumbs, gently pressing it to cover it on both sides. Transfer to a plate. Repeat for the remaining steaks. Heat 2 tablespoons oil in 12-inch non-stick skillet over medium heat. Add the breaded steaks, one at a time, and cook for about 1 to 2 minutes per side or until both sides are light golden brown and the inside temperature reaches 145 degrees. Place on paper towels and cover with foil. In the same skillet, heat the remaining oil over medium heat. Place the sausage halves and cook for 1 to 3 minutes or until well cooked and internal temperature reaches 160 degrees, turning once. Cut each piece into three smaller pieces. In small bowl, mix the sour cream, mayonnaise, and Chipotle until well incorporated. Spread the Chipotle crema sauce under the top halves of the bread rolls and spread the warmed refried beans over the bottom bread halves. Top with the breaded steak pieces, ham, sausages, cheese, avocado slices, lettuce, and tomato. Top with the remaining Chipotle crema sauce over the top. Close the tortas, pressing them down to flatten slightly. Serve immediately.


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