Pepito Sandwich Recipe 55

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

PEPITO

Steps:

• In a bowl, season the beef strips with salt and pepper.
• Heat the oil (or other fat) in a heavy-bottomed pan and fry the beef over high heat until just browned.
• Add the garlic, roja and / or Worcestershire sauce and cook 2 to 3 minutes more, or until desired doneness.
• Remove from the heat and, optionally, adjust the seasoning.
• While the meat is cooking, reheat the bread rolls and split them in half lengthwise.
• First, garnish the 4 buns with the vegetables. Divide the beef among the 4 rolls, placing it on the vegetables.
• Garnish with grated fried potato (optional).
• Drizzle with guasacaca sauce and any other sauce, and garnish with grated cheese.
• Serve immediately.

MARINATED GRILLED CHICKEN PEPITOS

Steps:

• Place the chicken in a 13-by-9-inch glass dish. Heavily sprinkle chicken with salt and pepper. Toss the chicken with the thyme and oregano, making sure everything is evenly incorporated. Pour the orange juice all over the chicken. Let it marinate for 10 minutes.
• Heat the vegetable oil on a heavy grill pan over high heat. When the pan is hot, add the chicken. Cook about 5 minutes on one side and flip over, using tongs. Cook on the other side until perfectly browned and the chicken is cooked through, another 5 minutes. Remove the chicken from the heat and reserve, covered.
• In a medium mixing bowl, mix the mayonnaise, chipotle and garlic until all ingredients are evenly incorporated. Season with salt. Reserve.
• Spread 1 tablespoon of the mayonnaise mixture on the inside of a bolillo roll. Slightly toast the bolillo roll on the grill pan on medium-high heat, about 1 minute per side. Place a chicken breast on the inside of the roll. Add the avocado slices and top with lettuce. Drizzle with a little bit of olive oil and red wine vinegar. Close the sandwich and serve immediately.

PEPITO SANDWICH RECIPE - (5/5)

Steps:

• 1. Cut the beef into 1 inch pieces and seasoned with salt and pepper. 2. Heat a heavy skillet with 1-2 tablespoons of oil, and sauté the beef over high heat until just browned. Add the garlic, soy sauce, and Worcestershire sauce and cook for 2-3 minutes more, or until desired doneness. Remove from heat. Season with salt and pepper to taste. 3. Split sandwich rolls lengthwise. Place shredded lettuce and tomato in rolls. Divide beef among the four rolls, placing it on top of the lettuce. Drizzle with Avocado Sauce and any other desired sauce, and top with potato sticks.

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

VENEZUELAN PEPITO SANDWICH - PEPITO VENEZOLANO

Steps:

• Cut the beef into 1 inch pieces and seasoned with salt and pepper.
• Heat a heavy skillet with 1-2 tablespoons of oil, and sauté the beef over high heat until just browned. Add the garlic, soy sauce, and Worcestershire sauce and cook for 2-3 minutes more, or until desired doneness. Remove from heat. Season with salt and pepper to taste.
• Split sandwich rolls lengthwise. Place shredded lettuce and tomato in rolls. Divide beef among the four rolls, placing it on top of the lettuce. Drizzle with guasacaca and any other desired sauce, and top with potato sticks.

PESTO SAUCE

Steps:

• In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.