Tasajo Torta with Smoky Guacamole

Tasajo Torta with Smoky Guacamole

Torta de Tasajo con Guacamole Ahumado  
6 Tortas
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: beef, guacamole, meat, pati's mexican table, refried beans, Sandwich, steak, tasajo, Torta
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Tasajo Torta with Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"


To Prepare

  • Slice the bread in half. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.
  • Spread refried beans on each of the bottom half of each roll. On top of the refried beans, place the meat, shredded cheese, a tomato slice and a generous dollop of the guacamole. Top with the other toasted bread half and serve!

25 comments on “Tasajo Torta with Smoky Guacamole

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  1. Pati, this was an awesome sandwich! The smoky guacamole was exactly the right “zip” with the salty meat and mild beans. The only change I would make is to put the cheese on the bread while it is toasting, so it can melt. This is a real winner!

  2. Paty gracias! Ésta receta está deliciosa estamos mi esposo y yo encantados con la preparación del tasajo! Ya queremos hacer kilos para tener siempre a la mano. De verdad muy agradecidos de que hagas esos recorridos por nuestra gastronomía y más aún de que compartas con nosotros éstas ricuras! We love you!

  3. Hi Pati, I love your show so much! It brings my husband and I so much joy watching you. I was wondering, what is the best substitute for Oaxaca cheese?

  4. I made this today. Yum, yum, yum!!! I made the bread using a new recipe for po-boy bread. I made the Smoky guacamole using ripe jalapeños from my garden. I’m sending this recipe to all of my friends that love good food. I’ll be making this again real soon. And figure out how to make a chicken version. Thanks Pati.

  5. Just made this yesterday and it is delicious!! The recipes for the Tasajo, refried beans, and smoky guacamole are now permanent go-to’s in my recipe box. My only failure was that I didn’t have bolillos or Oaxaca cheese so I substituted flour tortillas and mozzarella cheese which were the closest substitutes I had on hand. Even with these slight changes I was very happy, but will be getting to the market today to get the proper ingredients for the leftovers at lunch. Thanks Pati! Really enjoy your television show on PBS too!

  6. Plz help Patti u made a dish for ur sun that u got the meat and pounded it flat in parchment paper what was that called that’s son not sun