Asado Sandwich Recipes

ASADO SANDWICH

Steps:

• Preheat the oven to 300°F
• Heat the bread for 5 minutes and cut lengthwise.
• In the meantime, heat the beef in a saucepan over medium heat until it is warm.
• In a small bowl combine mayonnaise with aji amarillo paste. Spread on the bread.
• Put asado slices (with no juice) in the ciabatta rolls and top with salsa criolla. Enjoy!

ASADO CON PALTA

Steps:

• Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours.
• Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm.
• Slice the roast and add it to the sauce to warm up.
• To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.
• Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
• Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
• Bake at 400 degrees F for 9 minutes.
• Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
• Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.

CARNE ASADA SANDWICH

Steps:

• Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
• Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
• Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
• Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.