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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious Mexican sandwiches that are so easy to make and eat!! Ingredients:
4 (3 ounce) thin-cut beef round steaks |
4 mexican-style sandwich rolls (bolillos) |
1/4 cup sour cream, divided |
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided |
2 avocados - peeled, pitted and sliced |
2 large tomatoes, sliced |
2 pickled jalapeno peppers, sliced into quarters lengthwise |
2 cups shredded romaine lettuce, divided |
1 cup chopped fresh cilantro, divided |
1 cup crumbled queso fresco (mexican fresh cheese), divided |
1 lime, quartered |
Directions:
1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
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