Venezuelan Pepito Sandwich Pepito Venezolano Recipes
PEPITO
The pepito is the favorite sandwich of Venezuelan street food made with beef (or chicken) and toppings soaked in sauces.
Provided by Hands Doing Things
Categories Main Course
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386 kcal, Carbohydrate 32 g, Protein 22 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 343 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
VENEZUELAN PEPITO SANDWICH - PEPITO VENEZOLANO
The pepito is a Venezuelan street food favorite: a beef (or chicken) sandwich, drenched with sauces and condiments. The beef is seasoned with worcestershire sauce (salsa negra) and garlic. The bread is a large soft hoagie-like roll, and the condiments typically include lettuce, tomato, carrots, cabbage, and many sauces, such as guasacaca (an avocado relish, which I have posted a recipe for), BBQ sauce, ketchup, mayo, mustard, etc... The whole thing is topped off with crispy potato sticks. Unfortunately, this site would not allow me to post all of these options in the ingredient list, but please choose from these suggestions! When you buy a pepito from a street vendor, there are usually many sauces to choose from and you can customize your order.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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- To make the guasacaca: Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed. With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth. Season sauce with salt and pepper to taste. Transfer to squeeze bottle, cover, and place in refrigerator until ready to use, up to 3 days.
- To make the chicken: Whisk together oil, lime juice, Worcestershire sauce, garlic, salt, brown sugar, and cumin in a small bowl. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken over high heat until well browned on both sides and cooked through, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into a 1/2-inch dice.
- To make the sandwiches: Place hoagie rolls on grill, cut side down, until lightly toasted, about 1 minute. Remove rolls to plates or serving platter.
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- Tequeños. Tequeños are Venezuela’s quintessential finger food. Made by spiraling dough around a stick of queso blanco, it's then fried or baked, and served with a dipping sauce, like guasacaca.
- Patacones. Patacones are sliced green plantains that are fried not once but twice. The crispy rounds are then showered in an assortment of shredded meats, sauces, and savory toppings.
- Guasacaca. Guasacaca is as fun to say as it is to eat. It's a creamy sauce made from puréed avocado and a few choice herbs and spices. Use either the traditional or chunky guasacaca to grace your steaks, or plunge your yuca fries into a ramekin full of it.
- Arepas. Arepas are corn cakes made from precooked corn flour, masarepa. Crispy on the outside and soft on the inside, they're stuffed with various ingredients like chicken and avocado in the iconic arepa de reina pepiada.
- Cachitos. In Venezuelan bakeries, you'll see what looks like croissants lining the display case windows. Yet these delicious creations are actually cachitos, or a buttery roll stuffed with juicy ham and melted cheese.
- Pepito. If you want to familiarize yourself with a nation's cuisine, start with its street food. In Venezuela, that means feasting on a pepito, or a sandwich with seasoned meat, toppings, and a whole mess of tasty condiments like guasacaca.
- Pan de Jamón. Pan de jamón translates to "ham bread" but, this recipe offers so much more in flavor than its simple name implies. It rolls in salty olives, savory ham, and sweet raisins into its dough, resulting in a delicious baked good for special occasions and casual get-togethers, alike.
- Cachapas. Slightly sweet, fragrant, and oh-so comforting, cachapas are Venezuelan corn cakes, traditionally enjoyed for breakfast. The batter is rather thick, so the resulting texture is hearty and fit for a host of fillings, like thick cuts of melted cheese or even a kumquat marmalade.
- Pabellon Criollo. Pabellon Criollo is Venezuela's national dish and is a splendid example of its authentic flavors. Black beans and rice come together with slow-cooked flank steak, making for a hearty and flavorful dish.
- Pasticho Venezolano. If you like both lasagna and Worcestershire sauce, you should try the Venezuelan take on lasagna, pasticho Venezolano. Thanks to the Worcestershire, its meat sauce is a touch tangy, setting off the creamy bechamel in a satisfying, albeit surprising, twist on the Italian favorite.
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