Este es un sándwich mexicano muy sabroso y he aprendido que hay muchas variantes diferentes según la región de donde seas. Este lleva solomillo frito, lechuga crujiente, tomate, cebolla, frijoles, queso provolone y salsa roja en un panecillo.
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Category
Lunch
Servings
2
Prep time
1 hour
Cook time
40 minutes
This is one tasty sandwich from Mexico and what I've learnt is that there's lots of different variations depending on what region you're from. This one has sirloin steak that's fried, crispy lettuce, tomato, onion, beans, provolone cheese, salsa roja on a bread roll.
Ingredients
- 1 white onion, diced
- 200g (7 oz) cooked black beans
- 400ml (14 fl oz) chicken stock
- 50ml (2 fl oz) sour cream
- 50ml (2 fl oz ) cream
- 1 lime
- 2 x 200g (7 oz) sirloins, with the fat removed
- 50g (2 oz) breadcrumbs
- 50g (2 oz) flour
- 2 eggs, beaten
- 2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp paprika
- 2 x telera (or large rolls)
- 4 slices provolone
- iceberg lettuce
- 2 tomatoes, sliced
- finely sliced white onion
- salsa roja
- half a white onion
- 2 roma tomatoes, cut in half
- 3 cloves garlic
- 1 bullhorn pepper
- 1 dried ancho chilli
- 1 dried pasilla chilli
- 30g raisins
- 1 lime
- salt to taste
Steak milanesa torta
salsa roja
Directions
Steak milanesa torta
In a pan over medium-high heat, add a couple of tablespoons of olive oil. Add the diced white onion and sauté for 1-2 minutes before adding the cooked black beans and chicken stock. Stir well and cook until the beans are completely soft, then mash the beans. Remove from the pan and set aside.
- To make the crema, simply mix together the sour cream, cream, zest of one lime, and a pinch of salt.
- To crumb your beef, set up your crumbing station: 1 bowl of flour, 1 bowl of beaten eggs, and 1 bowl of breadcrumbs. Season both the breadcrumbs and the flour with 1 teaspoon chilli powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon paprika, and a pinch of salt.
- Place a large frypan over medium heat and add just enough oil to shallow fry the steaks. Preheat the oil to around 180°C (350°F).
- Season your steaks with salt before dusting them in the seasoned flour, then into the egg mixture, and finally into the breadcrumb mixture. Once the steaks are crumbed, fry them in the oil at 180°C (350°F) for 3-4 minutes on each side or until golden brown.
- To assemble the sandwich, place a large pan over medium heat and add a couple of big tablespoons of the crushed black beans. After 1-2 minutes, add the bottom side of the bread.
- Add two slices of cheese to the pan next and place the top side of the bread on top of the cheese. Once the cheese is golden brown and gooey, remove the top side and also the beans and bottom side.
- To stack the sandwich, add your crumbed and cooked steak to the bottom side, followed by some lettuce, tomato, and sliced white onion. Add the salsa and the crema, and top the sandwich with the cheese-melted top bun.
- Serve immediately and enjoy!
Salsa roja
Place the dry cast-iron pan over a medium-high heat then add the half white onion, the roma tomatoes and garlic cloves to the pan and cook until you have some nice char on them. Toast both the dried chilies in the same pan, this will only take 2-3 minutes.
- Once the chillies are toasted, cut them open with scissors and remove the seeds, then add the toasted dried chilies to a container along with the raisins and cover with boiling water
- Once you have good char on the onions, tomatoes and garlic, remove from the pan. Peel the garlic and then place everything into a blender along with the chilies and raisins and blend on high for 3-4 minutes until you have a smooth salsa.
- Season with salt and lime juice and you're good to go!
