WEEKDAYS 1e|12c|p

Pepito

Pepito Pati Jinich
The "Pepito" sandwich is a traditional Mexican torta that is simple, versatile, and easy to adjust to your own tastes! Try it!
skill level
Easy
time
30-60min
servings
4-6
cost
$
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The "Pepito" sandwich is a traditional Mexican torta that is simple, versatile, and easy to adjust to your own tastes! Try it!
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ingredients
  • 1 1/2 Lb flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic (finely chopped or pressed)
  • 1 teaspoon dried rosemary
  • 1/8 teaspon black pepper
  • 1 pinch sea salt
  • 2 tablespons olive oil
  • 4 petite baguettes/teleras/bolillos/or baguettes sliced into 3-4 inches and cut in half
  • 6 oz Monterey Jack cheese/muenster/or mild cheddar
  • 1 cup guacamole (see below)
  • 1  cup refried beans
  • GUACAMOLE:
  • 2 ripe avocados (halved/pit removed/meat scooped out and mashed)
  • 3 scallions (about 2 tablespoons) rinsed/tops removed/white and light green parts thinly sliced
  • 2 tablespoons coarsely chopped cilantro leaves (optional)
  • 3 tablespoons jalapeno or serrano chile (more or less to taste) minced (seeding is optional)
  • 2 tablespoons lime juice (freshly squeezed)
  • Salt (to taste)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 Lb flank steak
    3 tablespoons soy sauce
    2 tablespons olive oil
    1 teaspoon Dijon mustard
    3 cloves garlic (finely chopped or pressed)
    1 teaspoon dried rosemary
    1/8 teaspon black pepper
    1 pinch sea salt
    Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • 2
      
    Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • 3
      
    Preheat the oven to 350 degrees.
  • 4
    4 petite baguettes/teleras/bolillos/or baguettes sliced into 3-4 inches and cut in half
    1  cup refried beans
    6 oz Monterey Jack cheese/muenster/or mild cheddar
    Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • 5
    1 cup guacamole (see below)
    Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.
  • 6
    2 ripe avocados (halved/pit removed/meat scooped out and mashed)
    3 scallions (about 2 tablespoons) rinsed/tops removed/white and light green parts thinly sliced
    2 tablespoons coarsely chopped cilantro leaves (optional)
    3 tablespoons jalapeno or serrano chile (more or less to taste) minced (seeding is optional)
    2 tablespoons lime juice (freshly squeezed)
    Salt (to taste)
    FOR GUACAMOLE: Gently mix ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.
 
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