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.
MEXICAN STEAK WRAP
Meals on the Run Recipe. Good use of leftover beef. The mayo salsa combo makes a really great spread.
Provided by LilPinkieJ
Categories Vegetable
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix together mayonnaise and salsa. Spread on tortilla.
- Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
- Fold in sides then fold down top and fold up bottom.
PRESSURE-COOKER MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party after my son's baptism. Everyone liked them so much that it's become one of my go-to party recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. , Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
MEXICAN WRAPS WITH SIMPLE SALSA
A delicious yet impressive recipe for Mexican wraps that all the family will love - ready in just 15 mins
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
- Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.
Nutrition Facts : Calories 525 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.98 milligram of sodium
SESAME LIME STEAK WRAPS
Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.
Provided by LINDA W.
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
- Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
- Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 46.9 g, Cholesterol 34.6 mg, Fat 17 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 354.7 mg, Sugar 17.8 g
MEXICAN FIESTA STEAK STIR-FRY
The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 473mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MEXICAN STEAK TORTA
This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.
Provided by Sarah Waltrip
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
- Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
- Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
- Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g
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