6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  Margo

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

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Adjust Servings

Original recipe yields 4 sandwiches



  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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Reviews (6)

Rate This Recipe


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 spreading a mixture of sour cream and mayonnaise and also added onions to them. Served with steak fries.



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!

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Amount Per Serving (4 total)

  • Calories
  • 770 cal
  • 38%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 91.9 g
  • 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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Molletes with Deconstructed Guacamole