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1
Lay out the beef rounds in a single layer.
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2
Season the meat on both sides with the garlic salt and black pepper.
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3
Put the meat in a medium mixing bowl and add the vinegar.
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4
Let the meat marinate for at least 2 hours or overnight in the refrigerator.
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5
Preheat a grill to high heat.
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6
Remove the meat from the marinade and put on the hot grill.
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7
Grill until the meat is cooked to desired doneness.
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8
Transfer the meat to a cutting board.
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9
Cut the meat into 1-inch pieces and set aside in bowl, covered with foil, to keep warm.
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10
Heat a large pan or griddle over medium heat.
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11
Spread the cut sides of the bolillo rolls with mayonnaise.
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12
Toast them in the pan, mayonnaise side down, until golden.
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13
Combine the chopped onions and cilantro in a small bowl.
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14
To assemble the tortas, top the bottom half of the roll with sliced avocado, a handful of the cut meat, some of the cilantro/onion mixture and some of the Torta Salsa.
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15
Top with shredded lettuce and 2 tomato slices.
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16
Repeat with remaining rolls and ingredients.
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17
Cover with the roll tops, cut in half and serve.
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18
Add all of the ingredients to a medium saucepan and bring to boil over medium heat.
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19
Cook until the onions are translucent.
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20
Remove from the heat and let cool.
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21
Transfer the cooled mixture to a blender and blend until smooth.
