Fajita Torta With Mexican Crema, Avocados, And Homemade Roasted Tomato Salsa (Mexican Po-Boy) Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Freshly ground black pepper

1 avocado, thinly sliced

1/4 cup lime juice

2 serrano chiles, stems removed, rubbed with olive oil

Roasted Tomato Salsa, for serving, recipe follows

1/2 teaspoon ground cumin

2 tablespoons lime juice

6 (6-inch) soft hoagie rolls, such as potato rolls, brioche, or Cuban rolls

Mayonnaise, for bread, to taste

3 tablespoons olive oil

2 tablespoons buttermilk


2 large beefsteak tomatoes, halved and rubbed with vegetable oil

Lime wedges, for serving

1/2 teaspoon dried Mexican oregano, crumbled

2 teaspoons salt

3 cloves minced garlic

Sliced jalapenos, to taste

3 garlic cloves

1 1/2 pounds flank steak (or skirt steak), trimmed of surface fat and silver skin, thinly sliced against the grain

1 cup heavy cream

1 large tomato, thinly sliced

About 1 tablespoon fresh cilantro leaves

1/2 cup finely chopped onion

1/2 yellow onion, cut in 1/2, rubbed with olive oil

Cilantro leaves, for garnishing

6 tablespoons vegetable or olive oil

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