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!
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- For the asado: In a glass container, marinate the meat with garlic, ginger, panca pepper, soy sauce, red wine, bay leaves, salt and pepper. Refrigerate for a couple of hours or overnight.
- Add the asado and all the marinating juice to a pot, add 1 1/2 cups of water and cook on low heat with the lid on until the meat is very tender, 2 hours approximately.
- Remove meat from pot, place on cutting board and slice with a very sharp knife or an electric knife. Meanwhile, dissolve chuño in a couple tablespoons of water and add the juice to the pot, stirring until it starts to thicken. The sauce should have some body to it but shouldn’t be too thick.
- For the sandwiches: Cut buns in half. Add mayonnaise, a few lettuce leaves, a few slices of the asado, tomato, avocado, shoestring potatoes and finish with salsa criolla.
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