Tex-Mex taco on a bun? We’ll try that! Pelonas – a type of Mexican sandwich – is built on a roll that has been deep-fried, giving it a shiny, bald-like appearance. The Pelonas Poblanas in this version are toasted and piled high with refried beans, shredded beef, lettuce and salsa. Instead of crema, a smear of Mayonesa adds tangy creaminess to the finished sandwich. Open wide and take a (giant) bite!
Spread top of each roll evenly with mayonnaise.
Spread bottom of each roll evenly with refried beans then layer with lettuce, beef, salsa and top of roll.
Slow Cooker Shredded Beef: Mix 1 tablespoon each McCormick® Chili Powder and McCormick® Oregano Leaves, 2 teaspoons each McCormick® Ground Cumin and McCormick® Garlic Salt, and 1/2 teaspoon McCormick® Crushed Red Pepper in small bowl. Rub seasoning mixture evenly on 2 1/2 pound boneless chuck roast, trimmed and cut into pieces. Place roast in slow cooker. Top with 1 medium onion, coarsely chopped. Pour 1/2 cup beef stock and 1/4 cup lime juice around roast. Cover. Cook 8 hours on LOW or 4 hours on HIGH until meat shreds easily with a fork. Remove beef from slow cooker. Shred beef. Return beef to slow cooker; mix well. Use 3 cups of the Shredded Beef for recipe above, if desired. Store any leftover Shredded Beef in refrigerator. Use leftover Shredded Beef for tacos, burritos, nachos or enchiladas.
Test Kitchen Tip: For a more authentic Pelona sandwich, fry rolls in oil before assembling. Pour 1 inch of vegetable oil in large skillet. Heat to 350°F on medium heat. Fry whole rolls (do not split and toast) 1 minute per side or until golden brown and crispy. Set aside to drain on paper towels. Cool slightly. Split rolls in half and assemble as directed above.