Mexican

Pepito

Name: Pepito
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 130 g beef steak; 40 g avocado; 20 g pickled jalapeños; 1 bolillo roll; 40 g white onion; 1 clove garlic; 1 tbsp vegetable oil; 50 g refried beans; 30 g Oaxaca cheese; 2 tsp lime juice; 2 tomato; 1 leaf romaine lettuce; salt; black pepper

Mexico's classic steak sandwich: thin grilled beef piled into a crusty bolillo spread with refried beans, with melted Oaxaca cheese, avocado and pickled jalapeños.

Snacks Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

27 min15 prep · 12 cookEasy593 kcalper serving

Method

Lay 130 g of thinly sliced beef on a board, squeeze over 2 tsp of lime juice and season generously with salt and freshly ground black pepper. Turn to coat and leave to sit at room temperature for 10 minutes while you prepare everything else.
Put a heavy frying pan or comal over high heat until it smokes faintly. Add 2 tsp of the oil, then the beef in a single layer, and sear without moving for 1 minute; flip and give it 1 minute more, just until browned at the edges and still juicy. Lift onto the board and chop coarsely with a knife.
Lower the heat to medium, add 40 g of sliced white onion to the same pan and cook for 3 minutes until limp and lightly coloured, scraping up the meat juices. Stir in 1 clove of chopped garlic for 30 seconds, then return the chopped beef, toss for 30 seconds and slide the pan off the heat. Check the salt.