Venezuelanpepitosandwichpepitovenezolano Recipes
VENEZUELAN PEPITO SANDWICH - PEPITO VENEZOLANO
The pepito is a Venezuelan street food favorite: a beef (or chicken) sandwich, drenched with sauces and condiments. The beef is seasoned with worcestershire sauce (salsa negra) and garlic. The bread is a large soft hoagie-like roll, and the condiments typically include lettuce, tomato, carrots, cabbage, and many sauces, such as guasacaca (an avocado relish, which I have posted a recipe for), BBQ sauce, ketchup, mayo, mustard, etc... The whole thing is topped off with crispy potato sticks. Unfortunately, this site would not allow me to post all of these options in the ingredient list, but please choose from these suggestions! When you buy a pepito from a street vendor, there are usually many sauces to choose from and you can customize your order.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)
The pepito might be one of the lesser known of the Mexican tortas but it is one of my favorites. This northern Mexican sandwich is served on toasted bolillos (small French rolls), smothered with a tangy, spicy and smoky chipotle crema. The steaks are quick-marinated in lime juice, olive oil and garlic for an easy weeknight skillet torta. But if you have more time, let the steaks marinate for a few hours and fire up the grill for a smokier version of this mouthwatering torta.
Provided by Rick Martinez
Categories main-dish
Time 25m
Yield 4 tortas
Number Of Ingredients 13
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.
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- To make the steak: Whisk together oil, Worcestershire sauce, salt, brown sugar, garlic, and cumin in a small bowl. Place steak in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into a 1/2-inch dice.
- To make the sandwiches: Place hoagie rolls on grill, cut side down, until lightly toasted, about 1 minute. Remove rolls to plates or serving platter.
- Assemble sandwiches by spreading lettuce along each roll, then top with tomatoes, steak, parmesan cheese, and potato sticks. Squeeze on ketchup and mayo to taste and serve immediately.
PEPITOS - TRADITIONAL VENEZUELAN RECIPE | 196 FLAVORS
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 …
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- 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.
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