Pepito casero super fácil y al gusto | Cocina con Jespi

flank steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken is lower in fat, while ground beef is often less expensive.

French bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain adds fiber, while baguette is a budget-friendly option.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and lower in calories, while banana peppers are often less expensive.

Introduce 300 g of carne de res and 300 g of pollo into a bowl.

Season the meats with salt, a pinch of comino, orégano, and a bit of salsa de soya; mix well.

Add 200 g of chuletas ahumadas to the mixture and set aside.

Prepare a salsa de tocineta by blending 2 slices of tocineta with enough mayonesa until smooth.

Prepare a salsa de ajo by blending 1 diente de ajo with mayonesa until well combined.

Cut the pan canilla or baguette in half and place it in a steam basket over boiling water to warm it up.

Heat oil in a skillet and add the seasoned carne mixture; cook for about 15-20 minutes, stirring occasionally.

In a separate skillet, cook the tocineta until crispy without adding oil.

Once the carne is cooked, assemble the Pepito by placing the meats in the warmed baguette.

Top with jamón, queso tipo dambo, queso duro rallado, and the salsas (ketchup, mustard, and garlic mayo).

Add papas al hilo as a topping according to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens