Pepitos is a Mexican torta sandwich that is so full of delicious flavor and can be served so many ways! This sandwich has it roots in Spain and is common street food in Venezuela.
This slow cooker variation allows the meat to simmer and stew in the flavorful spices for hours, infusing savory Latin flavors into every bite.
There are other variations that use pork or chicken as the protein but this torta sandwich will use beef as the main attraction.
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✨ Here is why this recipe is amazing:
- This recipe can be doubled or tripled depending on how many people you are serving. I will make at least a double batch when I make this for family gatherings.
- The slow cooker does all the work. While pre-searing the beef is highly encouraged, it is not necessary if you need to rush out the door before setting the crock pot to low.
- Everyone loves this Mexican torta sandwich and the meat can be served on its own if someone is eating a gluten-free diet.
- Make the sandwiches with as many toppings and garnishes as you want or keep them simple and let the amusing slow cooked beef shine through.
🥫 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
🗒️ Ingredient notes:
- Beef Roast - use a bottom round roast, sirloin tip roast, flank steak or strip steak.
- Beef Broth - use a lower sodium beef broth or substitute in bone broth
Rub mix:
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon cumin
- ½ teaspoon anise
- 1 teaspoon chili powder
- 1 teaspoon ground oregano
🔄 Toppings suggestions
There are so many delicious toppings suggestions. Limited to but not limited to hard-boiled, chopped eggs, cotija cheese, shredded lettuce, diced tomato, sliced avocado, guacamole, garlic confit, minced cilantro, candied jalapeño or pickled jalapeño peppers, minced red onions, or sautéed onions, crema or mayonnaise, butter, olive oil, fresh lime juice, Worcestershire sauce, hot sauce, mustard, cumin, salt and pepper
🔪 How to make Pepitos meat sandwiches
- Mix together all rub ingredients until well combined.
- Spread the rub on the roast, pressing it into the meat, covering all sides completely.
- Allow the roast to sit for 30 minutes.
- Pour beef broth into a larger slow cooker and add the roast on top of the broth.
- Cover and cook on low for 8 hours.
- Shred the meat and build a sandwich.
- Drizzle with broth from the slow cooker.
- Layer the sandwich with desired toppings.
Printable Recipe Card
Pepitos {Mexican Torta Sandwich}
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Ingredients:
- 2 lb beef roast
- 1 cup beef broth
Rub mix:
- 1 teaspoon cocoa powder unsweetened
- 1 teaspoon cinnamon
- ½ teaspoon cloves ground
- 1 teaspoon cumin ground
- ½ teaspoon anise ground
- 1 teaspoon Chili powder
- 1 teaspoon Oregano ground
Optional toppings:
- Coleslaw mix
- Rolls
- Queso fresco
- cilantro chopped
Instructions
- In a small bowl mix together all rub ingredients until well combined.
- Sprinkle onto the roast and pat on, covering all sides completely .
- Allow the roast to sit for 30 minutes.
- Pour beef broth into 6 quart or larger slow cooker.
- Place roast on top of broth.
- Cover and cook on low for 6 hours.
- Shred the roast and cook for an additional 2 hours ensuring internal temperature reaches 145 degrees.
- Remove the middle of each roll.
- Add meat and drizzle with broth from slow cooker.
- Layer the sandwich with desired toppings.
- Serve and enjoy.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Sarah Mock
She Does It All
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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