Pepitos (Mexican Steak Sandwiches with Chipotle Crema)
- Level: Easy
- Yield: 4 tortas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 42
- Sodium
- 397
- Total: 25 min
- Active: 25 min
Ingredients
3 tablespoons fresh lime juice
4 tablespoons extra-virgin olive oil
3 cloves garlic, finely grated
Kosher salt
1 1/2 pounds flank or skirt steak, cut to fit your skillet
1/2 cup Mexican crema, crème fraiche or sour cream
1 to 3 canned chipotles in adobo (depending on your heat preference), smashed, plus 1 tablespoon adobo sauce
4 large scallions, trimmed
4 Mexican bolillos or hoagie rolls, split and toasted
2 ripe avocados, sliced
4 to 8 pickled jalapeños, quartered lengthwise
1 cup packed cilantro leaves and tender stems
2 ripe tomatoes (or one large), sliced
Directions
- 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.