Margo 2

"Delicious Mexican sandwiches that are so easy to make and eat!!"


30 m servings 770 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 770 kcal
  • 38%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
  2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
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  1. 7 Ratings


My family is accustomed to the authentic Donut Shop tortas, as we live on the Mexican border. Still, they loved this recipe. I toasted birrote bread on a skillet with a bit of butter before spre...

These sandwiches are great, and very versatile. We like to put a spicy tomato sauce over the top of ours. Thanks for sharing the recipe!

Very yummy! Will definitely make this again!

Delicioso! Tasted just like my mama's! I toasted my bolillos in the oven for a few minutes. For my pinto beans, I bought a can and threw em in a pan with a splash of oil and half an onion, slice...

I didn't think these were anything special. Perhaps it is because we live in Southern California and the tortas near us are really delish. Made to the recipe. Hubby ate his up, but I didn't enjo...

I have done this more than 100 times and its incredible!!!