The pepito is definitely the king of a Larense night. There are several theories about who or where this simple, but exquisite dish was created. What is not disputed is that it is "Guaro" of pure strain.
This is thanks to its simple preparation: minced beef (beef pulp, tenderloin, shoulder) on half a canilla bread (half baguette), ketchup, mayonnaise and mustard.
In recent years, various variants have emerged thanks to the versatility of the dish and the creativity of the chefs: up to a few more elaborate and better presented pepitos. Even, due to Venezuelan migration, it is being sold in several countries of the continent and even in the Iberian Peninsula (El SospechosoUsa, KurvanFood, KrispyGuasa).
Preparation:
For this recipe we will need:
150g of minced beef into small pieces (1cm or 2cm).
150 grams of Chicken Milanesa
ketchup, mayonnaise and mustard.
150 grams of French fries
On a griddle, the meat is sealed and seasoned with a mixture (usually based on ajio sauce, mustard and ketchup but you can season it as you like) previously made, cook making sure it is juicy. Then, in the following order, the assembly is carried out on the half-tap bread: stripes of ketchup, mayonnaise and mustard, meat and milanesa cut into pieces. It is served alongside French fries or on sticks.
Prepared by this server. Raosubterraneo
