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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dredge steaks in egg and breadcrumbs, set aside. | 2. Heat about 1/4 inch oil in a large non-stick skillet to medium heat. | 3. Test temp of oil by sprinkling some breadcrumbs into oil. | 4. If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready. | 5. Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown). | 6. Put steaks in a warm oven to keep warm while you continue with the next steps. | 7. In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside. | 8. To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step. | 9. If using French bread, half or other wise cut loaf to the size you want for your sandwiches. | 10. Then split the bread (or sub buns) down the center and scoop out excess bread. | 11. To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco. | 12. Set aside. | 13. To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife). | 14. Sprinkle with 1/4 of the chorizo. | 15. Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer. | 16. Top with shredded lettuce. | 17. Then add the sliced tomato. | 18. Followed by the avocado slices. | 19. Then the onions. | 20. Add the sandwich top and open really wide! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ribeye roula	4 -8		sliced sliced	-	-	-	-
breadcrumb	1 -2	cup		-	-	-	-
egg	2 -3			0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-
sub french bread	4	loaves		-	-	-	-
cream		cup	sour	-	-	-	-
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
chorizo sausage	1/2	lb		1031.9423	4.2185	54.6589	86.7966
queso fresco	8	ounces		678.1199	6.7585	41.0274	54.0228
lettuce			shredded	-	-	-	-
tomato			sliced	-	-	-	-
avocado	2		peeled sliced	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.