Venezuelan Pepito Sandwich Pepito Venezolano Food

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.

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.

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.

VENEZUELAN PEPITO SANDWICH (PEPITO VENEZOLANO)

Steps:

• Gather the ingredients.
• Cut the beef into 1-inch pieces and season with salt and pepper.
• Heat a heavy skillet with 1 to 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 to 3 minutes more, or until the 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.
• Serve and enjoy!

PULLED BEEF - VENEZUELAN PABELLON CRIOLLO

Steps:

• In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
• Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves and queso fresco.