AI-generated image
Pepito
Grilled beef and chicken sub
Pepito venezolano: Caracas street sub with grilled beef and chicken, potato sticks and sauces
When the bars close in Caracas, the queues form at the pepito stands of Las Mercedes and Altamira: long soft rolls stuffed with griddled strips of beef and chicken, grated cheese, lettuce and tomato, a crunchy handful of potato sticks and squiggles of garlic sauce, ketchup and mustard. It's messy, generous food, best eaten on the pavement. The common mistake is crowding the griddle, so the meat stews instead of searing. Chef's tip: cook the beef and chicken separately in a very hot pan, in small batches.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the meat
- 10 ½ oz beef sirlointhin strips
- 10 ½ oz chicken breastthin strips
- 2 cloves garliccrushed
- 1 tbsp soy sauce
- ½ tsp ground cumin
- 2 tbsp vegetable oil
- 1 onionsliced
To fill
- 4 oz yellow cheesegrated
- ¼ iceberg lettuceshredded
- 1 tomatosliced
- 2 ⅛ oz shoestring potato crisps
- 6 tbsp mayonnaise
- 1 clove garlicgrated, for the sauce
- 3 tbsp ketchup
- 2 tbsp yellow mustard
Shop this recipe on Amazon
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toss 10 ½ oz beef sirloin and 10 ½ oz chicken breast separately with 2 cloves garlic, 1 tbsp soy sauce and ½ tsp ground cumin. Leave in the fridge for 10 minutes. Stir 1 clove garlic into 6 tbsp mayonnaise.
10 minStep 2: Heat half of 1 tbsp vegetable oil in a large frying pan over a high heat. Sear the beef in batches for 2 minutes, until browned, and set aside.
4 minStep 3: Add the rest of 1 tbsp vegetable oil and 1 onion and cook the chicken for 5–6 minutes, until golden and no longer pink inside (165°F). Return the beef to warm through.
7 minStep 4: Split and warm 4 long soft sub rolls. Fill with the meat, scatter 4 oz yellow cheese, ¼ iceberg lettuce and 1 tomato, then drizzle with garlic mayo, 3 tbsp ketchup and 2 tbsp yellow mustard and top with 2 ⅛ oz shoestring potato crisps. Serve at once.
4 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 48 g
- Carbs
- 62 g
- Fat
- 36 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pepito take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
French
FororoToasted corn porridge
Fororo is the name for finely ground toasted corn, and for the smooth porridge made from it that grandmothers in Lara, Barinas and the rest of the Llanos give to children before school or to anyone feeling under the weather. It tastes gently nutty, like warm popcorn in a cup, sweetened with panela and scented with cinnamon. If you can't find fororo flour, toasting fine cornmeal in a dry pan gives the same result. The common mistake is tipping the flour straight into hot milk, which makes lumps. Chef's tip: whisk the flour into a little cold milk first, then pour it into the pot.
CatalinasChewy panela anise cookies
Catalinas are the big dark cookies stacked in clear bags by the till of every Venezuelan bodega and panadería, eaten as a mid-afternoon snack with a glass of cold milk or a small black coffee. The dough is sweetened with melted panela and perfumed with anise, cinnamon and clove, and they stay soft and chewy for days. The mistake people make is baking until hard; they firm up as they cool. Chef's tip: take them out when they have puffed and the edges just feel set.
