Directions
- Prepare the Carrots:
- In a saucepan, add 4 cups of water, 1 tsp of oregano, 1 tsp of salt, and ½ cup of vinegar.
- Bring to a boil, then add the carrots.
- Cook until the carrots are soft. Drain and set aside.
- Bread and Fry the Steak:
- In a bowl, beat the eggs and add salt to taste.
- Dip each steak piece in the eggs, then coat with breadcrumbs.
- In a pan, heat 1 cup of oil over high heat. Once hot, add the breaded steaks.
- Fry the steaks for about 4 minutes on each side until they are crisp and golden brown.
- Cut the fried steaks (milanesas) into strips.
- Assemble the Torta:
- Toast the bolillo.
- Spread a layer of La Costeña Refried Pinto Beans on the toasted bolillo.
- Layer with milanesa strips, lettuce, tomato, cooked carrots, onion, avocado, and sour cream.
- Add a few slices of La Costeña Sliced Jalapeños for an extra kick.
