Spiced Beef & Pickled Onion Tortas with Cara Cara Orange, Radish & Romaine Salad

Spiced Beef & Pickled Onion Tortas

with Cara Cara Orange, Radish & Romaine Salad

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight, our tortas (or Mexican-style sandwiches) layer boldly seasoned slices of beef, tangy pickled onion and melty Monterey Jack onto soft rolls. When pressed with a heavy pot as they cook on the stove, their flavors and textures meld deliciously. On the side, our salad of crisp romaine and radish gets a seasonal lift from cara cara orange—a type of navel orange with ruby-tinged flesh and sweet notes of red berry.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the rolls. Peel and thinly slice the onion. Thinly slice the cheese. Cut off and discard the root end of the romaine; thinly slice the leaves crosswise. Cut off and discard the rinds and white pith of the oranges; large dice. Cut off and discard the ends of the radishes; thinly slice into rounds.

Pickle the onion:
2 Pickle the onion:

In a small pot, combine the onion, sugar, vinegar, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until softened and the liquid is slightly reduced in volume. Set aside to cool, stirring occasionally, for at least 10 minutes. Reserving the pickling liquid, drain the pickled onion.

Cook the beef:
3 Cook the beef:

While the onion pickles, using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes on the first side, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Assemble the tortas:
4 Assemble the tortas:

Place the rolls on a clean, dry work surface. Top the roll bottoms with the cheese, cooked beef (including any liquid from the plate), as much of the pickled onion as you'd like (you may have extra onion) and ¼ of the romaine (reserving the rest). Season with salt and pepper. Complete the tortas with the roll tops.

Cook the tortas:
5 Cook the tortas:

Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the tortas. Place a heavy pot (or pan) on top of the tortas to press them down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until browned and slightly flattened. Transfer to a cutting board and cut in half on an angle.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a large bowl, combine the oranges, radishes, remaining romaine and 2 tablespoons of the reserved pickling liquid. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the sliced tortas and salad between 4 plates. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the rolls. Peel and thinly slice the onion. Thinly slice the cheese. Cut off and discard the root end of the romaine; thinly slice the leaves crosswise. Cut off and discard the rinds and white pith of the oranges; large dice. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Pickle the onion:

In a small pot, combine the onion, sugar, vinegar, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until softened and the liquid is slightly reduced in volume. Set aside to cool, stirring occasionally, for at least 10 minutes. Reserving the pickling liquid, drain the pickled onion.

Pickle the onion:
Cook the beef:
3 Cook the beef:

While the onion pickles, using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes on the first side, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Assemble the tortas:

Place the rolls on a clean, dry work surface. Top the roll bottoms with the cheese, cooked beef (including any liquid from the plate), as much of the pickled onion as you'd like (you may have extra onion) and ¼ of the romaine (reserving the rest). Season with salt and pepper. Complete the tortas with the roll tops.

Assemble the tortas:
Cook the tortas:
5 Cook the tortas:

Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the tortas. Place a heavy pot (or pan) on top of the tortas to press them down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until browned and slightly flattened. Transfer to a cutting board and cut in half on an angle.

6 Make the salad & serve your dish:

In a large bowl, combine the oranges, radishes, remaining romaine and 2 tablespoons of the reserved pickling liquid. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the sliced tortas and salad between 4 plates. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6