This is one of the most interesting and delicious sandwiches that we know.
Since @mama-pepper was born down near the US/Mexico border, we still have a lot of family in that area. Often, we would drive from Wisconsin to south Texas every year to visit relatives. Since we were so close to the border, we would frequently go to Mexico, even if it was just for lunch.
One of our favorite foods to purchase from the street vendors was a little sandwich/taco combination known as "lonches." Since lonchar means "to have lunch" in Spanish, lonches automatically are predestined to make an excellent option for lunch. There has seriously been times when we have went to Mexico, just to get some lonches for lunch.
The ones that we make ourselves are never quite as good as the ones near the border, but we still try and we enjoy them anyway. Since @mama-pepper has recently been through so much with the delivery of our most recent child, I figured that helping out more with meals wasn't enough, so I went for the gold and made her lonches.
INGREDIENTS
Since we feed a small army of peppers every day and since these lonches are so tasty that we eat at least a few for each adult, I make a good sized batch. Here are the basics.
12 Bolillos (this is the bread)
4 Avocados
1/4 Head of Cabbage
1/2 Bunch of Cilantro
1# of Ground Beef
Recipes and options vary, but this is basically how we like to make ours.
DIRECTIONS
Brown the Ground Beef in a skillet. While the Beef is browning, heat up some oil in another skillet and lightly fry the Bolillos.
While the Bolillos are frying and the Ground Beef is cooking, slice the Avocados, Cabbage, and Cilantro.
Two options exist for slicing the bread. Either you can just make a slice down the center of the roll to stuff the ingredients into or you can cut a wedge into the top of the Bolillo. This time I opted for the wedge.
Fill the Bolillos with the cooked Ground Beef.
Add some chopped Cilantro and Cabbage.
Top with Avocado slices.
If you have a favorite salsa, you can also add that to the top.
We like to use a nice Salsa Verde on ours.
As an added bonus...
Seven months back I finally released my secret GREEN GHOST SALSA Recipe on steemit. I had kept the recipe secret for years, but I figured it was time to share it with the world. Since many of you missed that, I'll link it here for you. It complements the lonches very nicely.
Since @mama-pepper had no idea what I was up to (sometimes she doesn't, lol) she was very pleasantly surprised when she found out what we were eating. Soon, I may have to take her back to Mexico so that we can get some "real one," but for now, this will hold us over.
Have any of you ever tried lonches before? If not, would you like to?
As always, I'm @papa-pepper and here's the proof:
proof-of-lonche
Until next time…
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