Cooking Classics: El Pepito Tortas

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Cooking Classics

The Technique

El Pepito Tortas

El Pepito Tortas are no more than wonderfully flavorful classic Mexican steak sandwiches. They rely on traditional homemade Mexican bread styles, most commonly Buttermilk Bolillos or Buttermilk Telera Rolls, to hold all of the ingredients & although pickled jalapeños generally offer good heat, this variation features Chipotle Crema for smoky & spicy flavor with a cool & creamy finish. The Carne Asada, which highlights a marinated skirt steak beef cut, may be prepared in a grill skillet or on an outdoor grill – the choice is yours. Learn how to make this delicious steak torta in your very own kitchen. 


El Pepito Tortas

makes 2 servings

Carne Asada
1 avocado
1 1/2 tsp fresh lime juice
Kosher salt & freshly ground pepper
1/4 cup Refried Black Beans
2 Buttermilk Bolillos, sliced lengthwise
1/4 cup shredded queso oaxaca
Chipotle Crema

1/8 thinly sliced small onion

Prepare the Carne Asada as directed. Set aside. Slice the avocados in half, remove the pits & transfer the fruit to a small bowl. Break up the pieces a bit & toss them together with the lime juice, a little salt & a smattering of pepper. Spread the Refried Black Beans evenly over the bottom portion of the cut Buttermilk Bolillo, then top with the cheese, the Carne Asada, a bit of the Chipotle Crema, the onion & the avocado. Place the remaining pieces of bread, cut side down, over the ingredients. 

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How To Make Carne Asada

Skirt steak may be grilled outdoors traditionally or indoors using a grill skillet. A grill skillet has raised ridges over the surface that mimic those of a traditional grate. The key to achieving a beautiful appearance as well as optimum texture is to make certain those grates are good & hot before adding the skirt steak either to an outdoor grill or a grill skillet. It’s the perfect technique to use when preparing El Pepito Tortas.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Place the skirt steak in a shallow pan. Whisk together the Worcestershire sauce, the lime juice, the olive oil, the garlic, the mustard, the salt & the pepper a small bowl. Pour the mixture over the skirt steak in a shallow dish & coat both sides. Let stand 30 minutes at room temperature. Grill over Medium-High {350 to 400 degrees} 1 1/2 to 2 minutes per side. Transfer to a cutting board. Let rest 10 minutes. Slice the steak thinly against the grain. For more detailed instruction & photos, look to Cooking Classics: Carne Asada.

The Tune
“I’ve Been Loving You Too Long” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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